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Author Notes: I love lentil salads and soups. There are so many great recipes for salads and soups that I thought that I would parse the ingredients that make up these recipes and put them back together in a new presentation . —dymnyno
Serves a crowd
1 pound green lentils
2 tablespoons finely minced garlic
4 tablespoons finely minced cilantro
1 + teaspoon cumin (to taste)
2 tablespoons lemon zest
1 eggs, lightly beaten
feta cheese(about 1/2 tsp for each fritter)
4 tablespoons panko/bread crumbs
- Rinse and check the lentils for foreign objects (like rocks!).
- Cook 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.
- Cook until very dry, stir with a wooden spoon.
- Mash completely with a wooden spoon. Don't make a smooth paste...you should see some whole lentils in the mix.
- Add the egg, garlic, cilantro, cumin, zest, and panko. Mix completely, taste , and add more cumin if needed.
- Form 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.
- Roll the fritters into panko that is in a dish or flat surfact and coat the entire fritter.
- Fry 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.
- Serve 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.
- This recipe was entered in the contest for Your Best Lentils