Red Lentil Latkes
Makes:
4 Servings
Traditionally, latkes are pancakes made from potatoes, but these latkes also include lentils, cheese, and hot sauce. Flavorful and tasty, this dish makes a great weeknight meal. Enjoy it along with a side salad.
Ingredients
- 1/2 cup dry red lentils
- 1 medium potato, grated (about 1/2 pound, peeling is optional)
- 1 large egg
- 1 garlic clove, finely sliced
- Parmesan cheese, grated (optional, 2 tablespoons, or other cheese)
- hot sauce (optional, 1 or 2 dashes)
- 1/4 teaspoon salt
- black pepper (optional, to taste)
- 2 tablespoons canola oil
Directions
- Wash hands with soap and water.
- Add the lentils to a medium saucepan and add water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes. Drain and set aside.
- Meanwhile, remove the excess water from the potato: you can either squeeze it by the handful, or put the entire pile on a clean tea towel and wring it out.
- Crack the egg in a medium bowl and beat it lightly. Add the potato, cooked lentils, garlic, and green onion. Add cheese and hot sauce if you're using them. Add the salt and a good grinding of black pepper and stir until combined.
- Heat a large skillet over medium heat, then add a generous drizzle of oil (1-2 tablespoons). Working in batches, so as not to crowd the pan, add clumps of the potato-lentil mixture (about the size of a golf ball or slightly larger works well), and flatten each as soon as it's in the pan, making them about a half inch thick.
- Cook for about 4 to 5 minutes per side, until the latkes are deeply golden brown and cooked through. Add a little more oil to the pan for each additional batch. Serve immediately or keep the latkes warm in a 200 °F oven for up to an hour.
The Big Book of Lentils Cookbook
Canadian Lentils
