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Sunday, August 7, 2011

Lentil Fritters

I found a recipe for Lentil Fritters in Real Simple Magazine, which is one of my favorite magazines (if you haven't read it, I highly recommend it!).  Lentils are a great source of protein, so if you're trying to find a replacement for animal proteins, this recipe is a real winner.  The orginal recipe used the fritters in a wrap with some shredded cabbage, but you can use these in many applications - as a topper for salads, as a burger replacement, or even on top of pasta as a meatball replacement.  They're very tasty, and you can make a bunch at one time and then just reheat or even eat cold.

2 15-ounce cans lentils, rinsed
1/2 cup fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves (I used dried parsley, as I didn't have any fresh)
1 clove garlic, finely chopped
1/2 teaspoon ground cumin (I didn't use the cumin, and they still tasted good)
1/2 cup bread crumbs (I used rice bread crumbs to keep them gluten-free)
kosher salt and black pepper

In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into 16 ½-inch-thick patties.

Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.

Makes 4 servings.