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Lentil and Vegetable Fritters with Yogurt Dip
Lentil and Vegetable Fritters with Yogurt Dip

Lentil and Vegetable Fritters with Yogurt Dip
Crispy lentil and vegetable fritters served with a creamy yogurt dip.
Lentil and Vegetable Fritters with Yogurt Dip
Ingredients:
1
Servings
  • 100
    g
     red lentils
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     egg
  • 50
    g
     whole wheat flour
  • 2
    tbsp
     olive oil
  • 100
    g
     plain yogurt
  • 1
    tbsp
     lemon juice
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Lentil and Vegetable Fritters with Yogurt Dip
Instructions:
  1. Rinse the red lentils under cold water and cook them in a pot with water until soft, about 10 minutes. Drain and set aside.
  2. Grate the carrot and zucchini. Finely chop the onion and garlic.
  3. In a large bowl, combine cooked lentils, grated carrot, zucchini, onion, garlic, egg, whole wheat flour, salt, and black pepper. Mix well.
  4. Heat olive oil in a non-stick pan over medium heat.
  5. Spoon the mixture into the pan to form small fritters. Cook for about 3-4 minutes on each side until golden brown.
  6. For the yogurt dip, mix plain yogurt with lemon juice and chopped parsley in a small bowl.
  7. Serve the fritters warm with the yogurt dip on the side.
Nutrition Per Serving 700 g Per 100g
Energy 776 kcal 111 kcal
Protein 30 g 4.3 g
Fibre 16 g 2.3 g
Salt 2 g 0.3 g
Sugar 12 g 1.7 g
Carbohydrates 95 g 13.6 g
Fat 32 g 4.6 g
  • 100
    g
     red lentils
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     egg
  • 50
    g
     whole wheat flour
  • 2
    tbsp
     olive oil
  • 100
    g
     plain yogurt
  • 1
    tbsp
     lemon juice
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Rinse the red lentils under cold water and cook them in a pot with water until soft, about 10 minutes. Drain and set aside.

Grate the carrot and zucchini. Finely chop the onion and garlic.

In a large bowl, combine cooked lentils, grated carrot, zucchini, onion, garlic, egg, whole wheat flour, salt, and black pepper. Mix well.

Heat olive oil in a non-stick pan over medium heat.

Spoon the mixture into the pan to form small fritters. Cook for about 3-4 minutes on each side until golden brown.

For the yogurt dip, mix plain yogurt with lemon juice and chopped parsley in a small bowl.

Serve the fritters warm with the yogurt dip on the side.

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