Red Lentil Latkes

35 min · Serves 4

Based on a recipe from The Big Book of Lentils Cookbook Canadian Lentils, via USDA MyPlate Kitchen

What goes in

• ½ cupdry red lentils
• 1potato, grated
• 1large egg
• 1garlic clove, finely sliced
• 29.6 mlgrated Parmesan or other cheese (optional)
• hot sauce (optional)
• 1.2 mlsalt
• black pepper (optional)
• 29.6 mlcanola oil or olive oil

How to cook it

1. Place the red lentils in a medium pot and add enough water to cover them by an inch. Bring to a boil, then turn the heat down to a gentle simmer and cook for roughly 15 minutes until soft. Drain thoroughly and set aside.
2. While the lentils cook, wring out the grated potato using a clean kitchen towel or firmly press handfuls over the sink to squeeze out all excess liquid.
3. In a medium bowl, whisk the egg lightly. Add the drained lentils, squeezed potato, sliced garlic, salt, black pepper, and the optional cheese and hot sauce, stirring until thoroughly combined.
4. Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. Spoon golf-ball-sized portions of the mixture into the pan without overcrowding, gently pressing each mound down into a half-inch-thick patty.
5. Cook for 4 to 5 minutes on each side until deeply browned and heated through. Add a splash of oil between batches as needed, and serve right away or keep warm in a 200 °F oven for up to one hour.

More Kubbord recipes