These delicious vegan red lentils and potato fritters are so easy to make! A perfect lunch or snack that is ideally paired with sriracha mayo!
I’m personally always on the hunt for fritters recipes which I can add to my rotation. My go-to fritters are those that are soft and tender but at the same time have a crispy outside. I like them to have a slight bite but not to be too mushy. These red lentils and potato fritters are just that! Essentially made with ingredients easily found in any kitchen. Another interesting thing about these fritters? They’re 100% vegan!
How are they made?
Basically, these fritters came to life as I had overcooked red lentils and I didn’t want them to go to waste. I wasn’t in the mood for the same thing so I experimented. Of course, these fritters can also be made with raw lentils that you can cook specifically for this recipe!
Apart from the red lentils, the other main ingredient are the potatoes which need to be cooked fork tender. Potatoes here make the fritters extremely tender and don’t require the fritters to have any eggs as a biding agent. Afterwards all that’s left is to season everything up with several herbs and spices. In the recipe here below you’ll find my favourite herb and spice combination. However, as the red lentils and potatoes are really two versatile ingredients you can have fun and switch things up according to your liking!
I served these fritters as a light lunch with a fresh salad and a generous amount of sriracha mayo. Other great ways to serve these fritters are as a side instead of your vegetables, in a sandwich or in a wrap, or else you can also have them on their own as a healthy snack.
Do you like fritters as much as I do? Check out also these recipes: Chickpea and Swiss Chard fritters and Sfineġ tal-Inċova – Traditional Maltese Anchovy Fritters
Red Lentils and Potato Fritters
- 190 g dried red lentils or 350g ready cooked
- 350 g potatoes cooked tender fork
- 1/2 white onion
- 2 garlic cloves
- 50 g flour
- 2 tsp dried oregano
- 1 tsp dried mint
- 1 tsp cumin
- 1/2 tsp chili flakes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp lemon juice
How to cook red lentils
- Start by sifting through your lentils and clean from any rocks or debris. Rinse the lentils with plenty of water.
- In a sauce pan add the red lentils with 750ml water. Bring to a boil, then reduce to a simmer, cover and cook until tender for about 15 minutes. It's important to not overcook the red lentils, so if you see that they are getting mushy, decrease their cooking time. Drain any excess water and let them cool.
Making the fritters
- Cook the mashed potatoes until fork tender.
- In a food processor put the white onion and garlic, pulse in intervals until they are roughly chopped.
- Add all the remaining ingredients and pulse in intervals until you get a sticky mixture with some coarse bits.
- Heat one tablespoon of olive oil in a large frying pan. Make sure that the oil is all around the frying pan.
- Wet your hands, as the mixture is sticky, and scoop 1 tablespoon of the mixture at a time. Form into a ball and slightly flatten it before placing it into the frying pan.
- Cook each fritter for about 3 minutes on each side, until you get a nice golden brown colour.
- Place on a paper towel lined plate, so that they don't get soggy.
- Serve immediately with a sauce on the side or save for later.*
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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