Canada / Canada's food guide
Curried lentil and spinach fritters
These crispy fritters store well in the freezer for a quick appetizer, snack or side. It is a tasty way to add leafy greens to your day!
Ingredients
- uncooked red split lentils125 mL (½ cup)
- spinach, chopped finely125 mL (½ cup)
- egg1
- curry powder5 mL (1 tsp)
- black pepper1 mL (¼ tsp)
- onion powder15 mL (1 tbsp)
- garlic powder2 mL (½ tsp)
- baking soda2 mL (½ tsp)
- lower fat yogurt125 mL (½ cup)
- whole wheat flour85 mL (⅓ cup)
- vegetable oil15 mL (1 tbsp)
- 【Cucumber Dipping Sauce】
- large cucumber½
- lower fat yogurt125 mL (½ cup)
- cumin1 mL (¼ tsp)
- chili powder1 mL (¼ tsp)
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Rinse lentils well, drain and place in a large microwave safe bowl with 500 mL (2 cups) water. Cover and microwave for 4 to 5 minutes or until lentils have softened. Carefully drain any excess water and allow to cool.
Stir in spinach, egg, curry powder, black pepper, onion powder, garlic powder, baking soda, yogurt, and flour.
In a pan, add 5 mL (1 tsp) oil, swirl to cover pan, and heat over medium heat.
Pan fry 30 mL (2 tbsp) fritters for 2 minutes per side. Repeat until all batter is used.
For the dipping sauce, grate cucumber into a bowl and squeeze out all excess liquid. Stir in yogurt, cumin, chili, and season with salt to taste.
