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I’ve one other recipe that began as an instagram-only recipe however rightfully deserved a spot on the location. Lentils are a staple in my kitchen and one ingredient that folks all the time need extra inspiration for (as a result of you’ll be able to solely eat a lot lentil soup!)

Zucchini and different alternate options

Clearly I notice zucchini season is coming to an finish however if you happen to’re like me, there’s nonetheless a little bit of summer time produce hanging on. These fritters work completely with uncooked zucchini. Nevertheless, I feel you would do the same idea with shredded winter squash or root greens.

The unfold

Actually this dish comes collectively due to the spread- I’d extremely suggest not skipping it. I often flip to hummus for this job however actually any sort of unfold would work. Suppose romesco, pureed greens, or whipped feta or goat cheese.

Vegetable Salads, for topping

The ultimate a part of this bowl is the recent topping. Throughout summer time that is straightforward: tomatoes, cucumber, a great deal of recent herbs; it’s arduous to go improper. Throughout the cooler months I love to do a salad with hearty greens or perhaps a pile of roasted greens.

A notice about vegan

I didn’t do this however I feel you would completely flip this into a simple vegan meal. Use your favourite egg replacer (suppose flax-egg) then serve over a vegan unfold and prime with extra recent greens. It’s arduous to go improper!

Print

Zucchini Lentil Fritters with Unfold and Further Veg


Scale

Elements

Fritters

half of cup raw purple lentils

2 cloves garlic, peeled

1 half of cups vegetable broth

half of teaspoon floor cumin

half of teaspoon floor coriander

3/4 pound zucchini, grated

¼ teaspoon sea salt

3/Four cup breadcrumbs (or flours)

1 giant egg

Oil, for frying

Bowl Finishings

Unfold, for serving (hummus, romesco, baba ganoush, or whipped feta)

Vegetable Salad, for serving (I used tomatoes tossed with olive oil, cilantro, and salt)


Directions

Mix lentils, garlic cloves, and broth in a pot. Carry to a boil, cut back to a simmer, cowl, and cook dinner till lentils are falling aside, about 25 minutes. Let cool then take away garlic clove.

Place zucchini in a sieve and sprinkle with about 1 tablespoon of salt. Let drain for about 10 minutes then squeeze out as a lot moisture as you’ll be able to. Place in a bowl with the lentil combination, spices, breadcrumbs, and egg. Stir to mix. Form into skinny, 3” extensive patties and fry over medium warmth in a skinny layer of oil. Repeat with all of the combination.