Lentil and Carrot Soft Fritters

Tender little fritters made from mashed red lentils and grated carrot, lightly spiced with cumin and pan-fried until golden. Soft enough to squish between your fingers, mild enough for cautious eaters, and packed with plant protein. They hold together beautifully and work warm or at room temperature.

By TasteBuds

Recipe details

Yield
4 people (about 12 small fritters)
Prep time
15 minutes
Cook time
25 minutes
Total time
40 minutes

Ingredients

  • 1 cup red lentils, rinsed
  • 2 cups water (for cooking lentils)
  • 2 medium carrots, peeled and grated
  • 3 tbsp all-purpose flour (or chickpea flour for gluten-free)
  • 1 tsp ground cumin
  • ½ tsp fine sea salt
  • 2 tbsp neutral oil (vegetable, canola, or sunflower oil for frying)

Instructions

  1. Rinse 1 cup red lentils in a fine-mesh strainer under cold water until the water runs clear.
  2. Put the rinsed lentils and 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook until the lentils are completely soft and falling apart, about 12 minutes. They should look mushy, not firm.
  3. While the lentils simmer, peel and grate 2 medium carrots on the large holes of a box grater.
  4. When the lentils are done, drain them in a fine-mesh strainer and let them sit for 1 minute to release steam and dry out a bit.
  5. Transfer the drained lentils to a large mixing bowl and mash with a fork or potato masher until mostly smooth. A few lumps are fine.
  6. Add the grated carrot, 3 tbsp all-purpose flour, 1 tsp ground cumin, and ½ tsp fine sea salt to the lentil mash. Stir everything together until you have a thick, sticky mixture that holds its shape when scooped. If it feels too wet to form patties, stir in another tablespoon of flour.
  7. Heat 2 tbsp neutral oil in a large non-stick skillet over medium heat until it shimmers, about 1 minute.
  8. Scoop rounded tablespoons of the lentil mixture into the hot pan, gently flattening each into a small patty about 2 inches wide and ½ inch thick. Work in batches so you don't crowd the pan; leave space between fritters.
  9. Cook the fritters until the bottoms are golden and firm, about 3 minutes, then carefully flip with a spatula and cook the other side until golden and set, another 3 minutes. The fritters should be tender but hold together when you lift them.
  10. Transfer the cooked fritters to a paper towel-lined plate. Repeat with the remaining mixture, adding a little more oil to the pan if it looks dry.
  11. Serve the fritters warm or at room temperature. They're soft, mild, and easy to pick up with fingers or a fork.