Prep time
20 min
These crispy fritters store well in the freezer for a quick appetizer, snack or side. It is a tasty way to add leafy greens to your day!
Cook time
10 min
Servings
4
Prep time
20 min
Cook time
10 min
Servings
4
Ingredients
- 125 mL (½ cup) uncooked red split lentils
- 125 mL (½ cup) spinach, chopped finely
- 1 egg
- 5 mL (1 tsp) curry powder
- 1 mL (¼ tsp) black pepper
- 15 mL (1 tbsp) onion powder
- 2 mL (½ tsp) garlic powder
- 2 mL (½ tsp) baking soda
- 125 mL (½ cup) lower fat yogurt
- 85 mL (⅓ cup) whole wheat flour
- 15 mL (1 tbsp) vegetable oil
Cucumber Dipping Sauce:
- ½ large cucumber
- 125 mL (½ cup) lower fat yogurt
- 1 mL (¼ tsp) cumin
- 1 mL (¼ tsp) chili powder
- Salt to taste
Directions
- Rinse lentils well, drain and place in a large microwave safe bowl with 500 mL (2 cups) water. Cover and microwave for 4 to 5 minutes or until lentils have softened. Carefully drain any excess water and allow to cool.
- Stir in spinach, egg, curry powder, black pepper, onion powder, garlic powder, baking soda, yogurt, and flour.
- In a pan, add 5 mL (1 tsp) oil, swirl to cover pan, and heat over medium heat.
- Pan fry 30 mL (2 tbsp) fritters for 2 minutes per side. Repeat until all batter is used.
- For the dipping sauce, grate cucumber into a bowl and squeeze out all excess liquid. Stir in yogurt, cumin, chili, and season with salt to taste.
Tips
- Little chefs will be interested in helping you make this finger food recipe! Encourage them to prepare the dipping sauce.
- This recipe calls for split lentils. The outer skin of split lentils was removed prior to packaging, making it faster to cook than whole lentils.
- If you don’t have a microwave to cook split lentils, cook them on the stovetop for 5 to 7 minutes, until tender.
- Remember, a little salt goes a long way. Taste the food before adding any salt.
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