Vegetable Potato Fritters
Ingredients
3/4 cup red lentils
1 small red onion, chopped
2 cloves of garlic
2 medium-sized potatoes (raw)
1 medium-sized carrot
5 tablespoons almond flour
1/2 teaspoon smoked paprika powder
1 teaspoon regular paprika powder
1 teaspoon majoram
salt
black pepper, to taste
For sriracha mayo:
3 tablespoons Primal Kitchen/Sir Kensingtons/Chosen Foods Mayo or vegan mayo if strict vegan
1 teaspoon tomato paste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika powder
salt
black pepper, to taste
sriracha sauce, to taste
Cooking Instructions
1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
2. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
3. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
4. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!
In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
2. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
3. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
4. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!
Vegetable Potato Fritters
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: 12
Calories: 101 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 18g | Total Fat: 1g | Protein: 5g | Sugar: 2g | Cholesterol: 1mg | Sodium: 23mg | Fiber: 3g | Calcium: 10mg
Applied Diet Types
- Vegan
Ingredients
3/4 cup red lentils
1 small red onion, chopped
2 cloves of garlic
2 medium-sized potatoes (raw)
1 medium-sized carrot
5 tablespoons almond flour
1/2 teaspoon smoked paprika powder
1 teaspoon regular paprika powder
1 teaspoon majoram
salt
black pepper, to taste
For sriracha mayo:
3 tablespoons Primal Kitchen/Sir Kensingtons/Chosen Foods Mayo or vegan mayo if strict vegan
1 teaspoon tomato paste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika powder
salt
black pepper, to taste
sriracha sauce, to taste
Cooking Instructions
1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
2. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
3. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
4. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!
In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
2. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
3. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
4. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!