Red Lentil Latkes

Several latkes on a plate with fresh herbs

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.

Course Side Dish

Keyword Black Pepper, Egg, Garlic, Olive Oil, Parmesan, Potato, Red Lentils

Cooking Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 209kcal

Author USDA SNAP-Ed Connection

Equipment

Stovetop
Saucepan
Large Skillet

Ingredients

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

Instructions

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.

Notes

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