Zucchini Lentil Fritters with Spread and Extra Veg
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Unrated
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Prep Time
10 mins
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Cook Time
35 mins
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Servings
4 servings, 3 to 4 lentil fritters each
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Course
Dinner
Zucchini Lentil Fritters with Spread and Extra Veg
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Fritters
- 1/2 cup red lentils uncooked
- 2 cloves garlic peeled
- 1 1/2 cups vegetable broth
- 1/2 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 3/4 pound zucchini grated
- ¼ teaspoon salt sea salt
- 3/4 cup breadcrumbs or flours
- 1 egg large
- neutral cooking oil for frying, generic cooking oil
Bowl Finishings
- Spread for serving (hummus, romesco, baba ganoush, or whipped feta)
- Vegetable Salad for serving (I used tomatoes tossed with olive oil, cilantro, and salt)
Instructions
- Combine lentils, garlic cloves, and broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook until lentils are falling apart, about 25 minutes. Let cool then remove garlic clove.
- Place zucchini in a sieve and sprinkle with about 1 tablespoon of salt. Let drain for about 10 minutes then squeeze out as much moisture as you can. Place in a bowl with the lentil mixture, spices, breadcrumbs, and egg. Stir to combine. Shape into thin, 3” wide patties and fry over medium heat in a thin layer of oil. Repeat with all the mixture.
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