by dymnyno
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dymnyno's Notes:
Expand1 pound green lentils Ask a question about this ingredient
2 tablespoons finely minced garlic Ask a question about this ingredient
4 tablespoons finely minced cilantro Ask a question about this ingredient
1 + teaspoon cumin (to taste) Ask a question about this ingredient
2 tablespoons lemon zest Ask a question about this ingredient
1 eggs, lightly beaten Ask a question about this ingredient
feta cheese(about 1/2 tsp for each fritter) Ask a question about this ingredient
4 tablespoons panko/bread crumbs Ask a question about this ingredient
Rinse and check the lentils for foreign objects (like rocks!).
Ask a question about this stepCook in enough water to cover the lentils by about an inch. Cook until very tender. 30 min to an hour depending on age of lentils, etc. Watch them carefully.
Ask a question about this stepCook until very dry, stir with a wooden spoon.
Ask a question about this stepMash completely with a wooden spoon. Don't make a smooth paste...you should see some whole lentils in the mix.
Ask a question about this stepAdd the egg, garlic, cilantro, cumin, zest, and panko. Mix completely, taste , and add more cumin if needed.
Ask a question about this stepForm the "dough" into golf ball sized fritters. As you are forming the fritters, put a piece of feta (about 1/2 tsp) into each and form the fritter around the cheese center.
Ask a question about this stepRoll the fritters into panko that is in a dish or flat surfact and coat the entire fritter.
Ask a question about this stepFry the fritters in olive oil that is about 1/2 inch deep. I use a high sided pan to minimize splatter of oil. Fry the fritters until all sides are golden browned.
Ask a question about this stepServe with Greek yoghurt that is garnished with lemon zest and chopped cilantro. Or, use them instead of meatballs with a nice tomato sauce and pasta.
Ask a question about this stepMmmmmm. Going into the Pastas, Grains, and Legumes curriculum next week.
Love these! They will be gracing my New Year's nibble table for sure!
Thanks! I just made a batch and found that they even taste good cold.
I love these flavors with lentils, and a fritter with a feta surprise - deliciously clever!
Your clever, creative recipes never fail to amaze me - where do you come up with these ideas? Lentil fritters?!
Yum! I don't see these entered yet.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Love anything that even resembles a meatball -- can't wait to make these.