Ingredients
Check off ingredients as you go
- Makes about 35 fritters
- 300g (1½ cups) red lentils
- 120g (¾ cup) fine semolina or breadcrumbs or matzo meal
- 1 egg (optional)
- 1 small red onion, chopped
- 2 tablespoons parsley or cilantro or half and half
- 1 teaspoon cumin
- ½ teaspoon turmeric
- Salt, pepper
Indian-spiced red lentil fritters that are incredibly easy to make and absolutely delicious! A perfect kosher recipe to add to your repertoire as a change from falafel or meatballs.
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Cook the red lentils in boiling water for about 15 minutes. Drain them very, very thoroughly and let cool.
Meanwhile, blend the red onion and place in a mixing bowl with the fine semolina and parsley. Add the red lentils, salt and pepper. Sprinkle with cumin and turmeric. Add one egg or even 2. You should get a soft but very manageable dough. Refrigerate for 15 minutes.
Gently form the fritters and pan-fry on each side (not in a deep bath, just so they’re submerged about 1cm/½ inch) in sunflower oil until golden brown (I set my induction cooktop to 5).
Drain and place in a container with paper towels or on a strainer set over a plate.
Serve immediately with a good salad and tahini sauce or raita yogurt sauce.
Tips
You can make these fritters in the oven - arrange them on a baking sheet lined with parchment paper, brush with oil and bake for about 20 minutes at 180°C (350°F).
For a vegan version, you can omit the egg.