No Flour Vegetable Lentil Fritters
The outsides are deliciously golden brown and crispy, while the insides are loaded with good-for-you vegetables. They make an amazing snack when served hot with vegan mayonnaise.
- 2 cups dried red lentils
- 2 cups water
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 medium carrot finely diced
- 3 cups leek sliced, about 1 leek
- ½ cup celery chopped
- 1 cup broccoli chopped
- 2 small jalapeños diced
- Salt and pepper to taste
- 3 tsp garlic minced
- 1 tsp ground turmeric
- 2 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp chili powder
Place the lentils into a fine mesh colander and rinse them in water. Place the drained lentils into a large bowl, cover with water and leave to soak overnight.
The next day, bring the oil to a medium heat in a large pan. Add the onion, carrot, leek and celery. Cook for 5 minutes until the vegetables are soft and beginning to turn golden brown.
Stir in the broccoli and jalapeño and cook for 3-4 minutes. Taste and season with salt and pepper. Remove the pan from the heat and set to one side.
Drain and rinse the soaked lentils. Use an immersion or stand blender to puree the lentils with 2 cups of water. Add in all the spices and lemon juice and blend again.
Use a spatula to mix the vegetables with the lentil mixture.
Drizzle some oil into a large pan and bring to a medium heat. Add 2-3 tablespoon of mixture per fritter and cook for 2-3 minutes per side. Repeat until all the fritter batter has been used.
Serve warm and enjoy!
Calories: 215kcal | Carbohydrates: 36g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 622mg | Fiber: 16g | Sugar: 4g | Vitamin A: 2256IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 5mg