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Zucchini Lentil Fritters with Spread and Extra Veg

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings, 3 to 4 lentil fritters each
Course: Dinner

Ingredients

Fritters
  • 1/2 cup uncooked red lentils
  • 2 cloves garlic peeled
  • 1 1/2 cups vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 pound zucchini grated
  • ¼ teaspoon sea salt
  • 3/4 cup breadcrumbs or flours
  • 1 large egg
  • oil for frying
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

    Cup of Yum
  1. 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.
  2. 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.