Lentil Kale Fritters
 
Prep time
Cook time
Total time
 
Author:
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
  1. Cover lentils and bay leaf with water and bring to a boil on the stovetop. Simmer for 12 minutes or until tender.
  2. 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.
  3. 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.
  4. Form lentil mixture into small fritters using 2-3 tablespoons each. You should get 10-12 fritters.
  5. Place fritters in a skillet and cook until brown on each side and the egg is set.
  6. Serve fritters with Greek yogurt for dipping.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lentil-kale-fritters/