Red Lentil Latkes
(Frituras de Lentejas Rojas)
Flavorful and tasty, this dish makes a great week night meal. Enjoy it along with a side salad.
- Average Cost/serving: $3.03
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Servings: 4
Recipe Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/red-lentil-latkes
Ingredients
- 1/2 cup dry red lentils
- 1 potato, medium grated (about 1/2 pound, peeling is optional)
- 1 large egg
- 1 garlic clove, finely sliced
- Parmesan cheese, grated or other cheese (2 tablespoons, optional)
- Hot sauce (1 or 2 dashes, optional)
- 1/4 teaspoon salt
- Black pepper (to taste, optional)
- 2 tablespoons canola oil (or olive oil, for cooking)
Directions
- Wash hands with soap and water.
- Add the lentils to a medium saucepan and add water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes. Drain and set aside.
- Meanwhile, remove the excess water from the potato: you can either squeeze it by the handful or put the entire pile on a clean tea towel and wring it out.
- Crack the egg in a medium bowl and beat it lightly. Add the potato, cooked lentils, garlic, green onion, and cheese and hot sauce if you’re using them in a medium bowl. Add the salt and a good grinding of black pepper and stir until combined.
- Heat a large skillet over medium heat, then add a generous drizzle of oil (1-2 tablespoons). Working in batches, so as not to crowd the pan, add clumps of the potato-lentil mixture (about the size of a golf ball or slightly larger works well), and flatten each as soon as it’s in the pan, making them about a half-inch thick.
- Cook for about 4 to 5 minutes per side, until the latkes are deeply golden brown and cooked through. Add a little more oil to the pan for each additional batch. Serve immediately or keep the latkes warm in a 200 °F oven for up to an hour.
Serving Size: 1/2 of quesadilla
