Red Lentil Latkes
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.
- ½ cup Red Lentils Dry
- 1 Potato Medium, grated, peeling is optional
- 1 Egg Large
- 1 clove Garlic Finely minced
- 2 Tbsp Parmesan Cheese
- 1-2 dashes Hot Sauce
- ¼ tsp Salt
- Black Pepper To taste
- 2 Tbsp Olive Oil
- Large Skillet
- 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, green onion, and cheese and hot sauce if you're using them in a medium bowl. 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 4-5 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.
Keyword Black Pepper, Egg, Garlic, Olive Oil, Parmesan, Potato, Red Lentils