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BBQ & Grill

Red Lentil Fritters with Ginger Yogurt Sauce

Here we soak lentils instead of fully cooking them, which gives them just enough added moisture to be whirred up into a fritter without being too wet. Serve these curry-spiced fritters on top of a green salad or tucked into a pita.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 cup red lentils, rinsed
  • 6 scallions, finely chopped, divided
  • ½ cup chopped fresh cilantro, plus more for garnish
  • ½ medium onion, chopped
  • 1 large egg
  • 1 clove garlic, grated
  • 1 teaspoon madras curry powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¾ teaspoon salt, divided
  • ½ cup low-fat plain greek yogurt
  • 1 tablespoon lime juice
  • ½ teaspoon grated fresh ginger
  • ½ cup rice flour or all-purpose flour
  • 4 tablespoons neutral oil, such as canola or avocado

Directions

  1. Soak lentils in 4 cups water in a medium bowl for at least 4 hours or overnight.
  2. Rinse the lentils. Transfer to a food processor along with two-thirds of the scallions, cilantro, onion, egg, garlic, curry powder, cumin, turmeric and 1/4 teaspoon salt. Pulse until coarsely chopped. Refrigerate for 10 minutes.
  3. Meanwhile, whisk yogurt, lime juice, ginger, 1/4 teaspoon salt and the remaining one-third of the scallions in a small bowl. Set aside.
  4. Place flour in a shallow dish. Using about 3 tablespoons each, scoop 6 balls of the lentil mixture into the flour and gently roll to coat. Flatten into 1/2-inch-thick patties.
  5. Heat 2 tablespoons oil in a large skillet over medium-high heat. Using a fork or spatula, carefully transfer the patties to the pan and cook, flipping once halfway, until golden brown, about 4 minutes total. Transfer to a paper-towel-lined plate.
  6. Repeat with the remaining lentil mixture and 2 tablespoons oil. Sprinkle the fritters with the remaining 1/4 teaspoon salt. Serve the fritters with the sauce. Garnish with more cilantro, if desired.