Zucchini and Spinach Lentil Fritters
A vegetarian option full of taste and nutrition, these Zucchini and Spinach Lentil Fritters taste so good, children won’t even know they’re eating spinach and zucchini! Lentils are full of protein,
dietary fibre, iron and vitamins. These cakes can be served as a breakfast, snack, or main meal, and will satisfy even the fussy eaters.
This recipe was provided by our wonderful Cook Mariel at Guardian South Coogee.
Makes 12 fritters
Ingredients
Yoghurt Sauce
- 1 cup Greek yogurt
- ½ bunch coriander, finely chopped
- 1/2 clove garlic, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Fritters
- 1 cup red lentils
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 package (300g) frozen chopped spinach, thawed and squeezed of excess moisture
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Instructions
- Yoghurt Sauce: Combine all ingredients in a food processor or blender. Process until smooth. Set aside.
- Fritters: Rinse lentils and place in a bowl. Cover with water and let soak at room temperature for 6-12 hours or overnight.
- Grate the zucchinis and transfer to a colander. Add the spinach and toss together. Let drain for 30 minutes to 1 hour. Squeeze out excess liquid.
- In a food processor, pulse drained lentils with coriander and cumin until a puree forms. Transfer to a bowl with zucchini, spinach, and garlic. Mix well.
- Form mixture into 12 cakes using a 1/3 cup measuring cup. Flatten to form cakes.
- Heat olive oil in a frypan over medium-high heat. Cook 3-4 cakes at a time, flattening with a spatula, for 2 minutes per side or until golden brown.
- Transfer cooked cakes to a cooling rack set over a baking sheet. Repeat with remaining cakes. Serve warm with yoghurt sauce.
