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Lentil Fritters

Course Appetizer, Main Course
Servings 20 units

Equipment

  • Food processor

Ingredients
  

  • 1 cup red lentils
  • 1 cup water
  • tsp salt
  • 1 medium onion
  • 4 tsp fresh ginger grated
  • 2 tsp ground cumin
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 10 sprigs cilantro, parsley or mint
  • ¼ cup almonds, pine nuts or sunflower seeds

Instructions
 

  • Soak the lentils in water for an hour. After this time, drain the remaining water.
  • While you wait for the lentils, roughly chop the onion and grate the ginger (since it's processed, sometimes I just roughly chop it).
  • Finely chop the parsley (that's what I used in this recipe, but I've already done it with cilantro or mint and it tastes great either way) and roughly chop the nuts. I like to use sunflower seeds because they are much cheaper and I usually have a lot at home.
  • In a food processor, add the drained lentils, the onion, the ginger and the spices.
  • Fold in the chopped parsley and sunflower seeds.
  • Either make small balls or lay it flat on a baking tray.
  • Bake it at 175ºC (350ºF) for about 35 minutes.
  • You can serve it as an appetizer, with a nice dip, or eat it as a meat substitute if you are vegetarian or vegan. Either way, you're in for a treat with this recipe.
Keyword baked, lentil, vegan