I came up with the idea for these lentil kale fritters when I was trying to find a new way to use up my copious garden kale. Two packed cups of chopped kale is a lot of kale, but it cooks down so that it folds in with the lentils in a perfect 1:1 ratio.
These fritters don’t feel like you are eating tons of greens either thanks to the texture of the lentils. The flavor it also bright and not too earthy thanks to the tomato paste, Dijon, parmesan and basil.
I always feel like I should eat more greens (they are so healthy), but there are only so many salads that one girl can eat before you want to have something else. These fritters are a perfect way to get some greens into your diet without the bowl.
Variations to the Lentil Kale Fritters recipe:
- Make it gluten free: Sub the bread crumbs with coarsly pulsed oats and use the chickpea flour in place of the whole wheat flour. Oat flour could also be used.
- Make it vegan: Pulse half the lentils in a food processor so that they become pastey and will hold the fritter together with a flax egg instead of the regular egg. Sub the Parmesan with nutrional yeast.
- Serving suggestions: These fritters are great served with something creamy, like greek yogurt, as a stand alone dish. You could also serve them over a salad with tahini dressing, or alongside some roasted cherry tomatoes, or even on a slider bun with mayo and Dijon.
Lentil Kale Fritters
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Serves: 3 servings
Ingredients
- ½ cup lentils, rinsed and drained
- 1 bay leaf
- 1 TBS butter or olive oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 tightly packed cups chopped kale, ribs removed
- Pinch red pepper flake (optional)
- ¼ cup panko
- 2 TBS grated Parmesan
- 1 TBS each: tomato paste and Dijon mustard
- 1 tsp dried basil
- ¼ tsp each: salt and black pepper
- 1 TBS whole wheat flour or chickpea flour
- 1 egg
- Greek yogurt, for serving
Instructions
- Cover lentils and bay leaf with water and bring to a boil on the stovetop. Simmer for 12 minutes or until tender.
- Meanwhile, add the butter or olive oil to a skillet. Saute the onion until translucent, 3-5 minutes. Add garlic, kale, and red pepper flake if using. Saute until the kale is wilted, about 2 minutes.
- Combine the cooked lentils and kale mixture with the panko, parmesan, tomato paste, Dijon, basil, salt and pepper. Taste test and adjust seasonings. Add the egg and flour and stir to evenly combine.
- Form lentil mixture into small fritters using 2-3 tablespoons each. You should get 10-12 fritters.
- Place fritters in a skillet and cook until brown on each side and the egg is set.
- Serve fritters with Greek yogurt for dipping.
