Lentil Fritters with Roasted Tomatoes, Cilantro, and Yogurt
Photo by Mark Weinberg
MAKES
about 10 fritters
TAKES
Prep time: 15 minutes
Cook time: 50 minutes
Total: 1 hour 5 minutes
✻ ABOUT THIS RECIPE
This dish is on permanent rotation at my house. I’m obsessed with lentils , and I love the way you can manipulate them to be anything from soupy to saucy to delightfully crisp. These fritters are just then, but give way to a soft, flavorful interior that’s loaded with bright herbs and spices.
INGREDIENTS
Fritters
160 g / ¾ cup dried lentils, picked over and rinsed
575 g / 2 ½ cups chicken or vegetable broth (or water)
113 g / 2 large eggs
10 g / 2 teaspoons whole-grain mustard
4 g / 1 ¼ teaspoons curry powder
3 g / ½ teaspoon kosher salt
2 g / ½ teaspoon freshly ground black pepper
pinch or two red pepper flakes (optional)
50 g / 5 scallions, thinly sliced
10 g / 2 cloves garlic, minced
60 g / 2/3 cup panko bread crumbs
9 g / 3 tablespoons chopped fresh cilantro
9 g / 3 tablespoons chopped fresh parsley
60 g / ¼ cup neutral oil (such as canola or vegetable)
flaky sea salt
Finishing
115 g / 1/2 cup Greek yogurt
30 g / 2 tablespoons fresh lemon juice
freshly ground black pepper, to taste
340 g / 1 pint cherry tomatoes, roasted with olive oil until blistered (optional)
fresh cilantro leaves for garnish (optional)
fried garlic or fried garlic powder (optional)
I Love Pie - Here’s Why:
METHOD
1. In a small pot, cover the lentils with the broth or water, bring to a simmer over medium heat, and simmer until tender, 22 to 25 minutes.
2. Drain off any excess liquid from the lentils and use a fork to lightly mash them a few times—you’re not trying to mash them all, just sort of smashing the mixture. Set aside to cool slightly.
3. In a medium bowl, whisk the eggs, mustard, curry powder, salt, pepper, and pepper flakes, if using, to combine. Add the lentils, scallions, garlic, bread crumbs, cilantro, and parsley and mix well to combine.
4. In a large nonstick skillet, heat the oil over medium heat. When the oil is hot, working in batches, scoop up 65 g / ¼ cup mounds of batter, use dampened hands to flatten into patties, and place in the skillet, without crowding the fritters.
5. Pan-fry until evenly golden brown on the bottom, 3 to 4 minutes, then flip and cook until golden on the other side, 2 to 3 minutes more. Transfer the cooked fritters to a cooling rack set over a baking sheet. As you remove them, season the fritters with flaky sea salt.
6. Just before serving, in a small bowl, whisk the yogurt and lemon juice together (start with 15 g / 1 tablespoon lemon juice, then taste and add more if you like). Season with black pepper.
7. To serve, place a few fritters on a plate, and top with a dollop of the yogurt on top of each one. Top with the roasted tomatoes, cilantro, and garlic, if using.
NOTES
You can cook the lentils up to 4 days ahead.
I prefer the fritters freshly made, but they freeze fairly well—store them separated with pieces of parchment paper in an airtight container for up to 2 months.
Sometimes I’ll add a fried or poached egg to the top of the fritters before serving.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
