Lentil & Herb Fritters
These delightful Lentil & Herb Fritters are savory, pan-fried patties made from mashed cooked lentils, fresh herbs, and aromatic spices, perfect as a satisfying snack or flavorful appetizer.
For 4 servings
Prepare the lentil mixture: In a large mixing bowl, combine the cooked and well-drained lentils. Using a fork or potato masher, mash the lentils until mostly broken down but still with some texture.
Add aromatics and herbs: To the mashed lentils, add the finely minced onion, minced garlic, chopped fresh cilantro, and chopped fresh mint.
Season and bind: Stir in the cumin powder, coriander powder, smoked paprika, salt, and black pepper. Add the all-purpose flour (or chosen binder) and the beaten egg (or prepared flax egg). Mix thoroughly until all ingredients are well combined and the mixture holds together when pressed. If too wet, add a little more flour; if too dry, add a tiny bit of water.
Form the fritters: Take about 1.5 to 2 tablespoons of the mixture and gently shape it into small, flat patties, approximately ½ inch thick and 2 inches in diameter. Place them on a plate or baking sheet lined with parchment paper.
Heat the pan: Heat the olive oil in a large non-stick skillet or cast-iron pan over medium heat. Ensure the oil is hot but not smoking.
Pan-fry: Carefully place the fritters into the hot oil, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. You may need to do this in batches.
Drain and serve: Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite dip, such as Greek yogurt, raita, or a lemon-tahini sauce.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Lentil Consistency: Ensure your cooked lentils are well-drained and not mushy. Overcooked, watery lentils will make the fritter mixture too soft and hard to form.
- 2Binder Adjustment: The amount of flour or breadcrumbs needed can vary based on the moisture content of your lentils. Add gradually until the mixture is firm enough to hold its shape.
- 3Freezing for Later: Cooked fritters can be frozen in a single layer on a baking sheet, then transferred to an airtight container. Reheat in an oven or air fryer until warmed through and crispy.
- 4Serving Suggestions: Beyond yogurt or tahini, these are excellent in pita bread with salad, as a side to a main meal, or even crumbled over a green salad.
Adapt it for your goals.
Spicy Kick
Add ½ teaspoon of red chili flakes or finely minced green chili to the mixture for a spicier version, enhancing the aromatic flavors.
Mediterranean TwistMediterranean Twist
Incorporate crumbled feta cheese (if not vegan) and finely chopped sun-dried tomatoes into the mixture for a savory, Mediterranean-inspired flavor profile.
Baked VersionBaked Version
For a lighter option, brush the fritters lightly with oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden and firm.
Why this is on our healthy list.
Rich in Plant Protein
Lentils are an excellent source of plant-based protein, essential for muscle repair and growth, making these fritters a satisfying vegetarian option.
High in Fiber
Packed with dietary fiber, lentils aid in digestive health, promote satiety, and help regulate blood sugar levels, contributing to overall well-being.
Nutrient-Dense
Lentils provide a good source of essential minerals like iron, folate, and manganese, supporting energy production and various bodily functions.
Frequently asked questions
Yes, canned lentils can be used, but ensure they are thoroughly rinsed and very well-drained to remove excess moisture and sodium before mashing.
