Red Lentil Latkes

Ingredients

• 1/2 cup dry red lentils
• 1 potato, medium grated (about 1/2 pound, peeling is optional)
• 1 large egg
• 1 garlic clove, finely sliced
• Parmesan cheese, grated or other cheese (2 tablespoons, optional)
• Hot sauce (1 or 2 dashes, optional)
• 1/4 teaspoon salt
• Black pepper (to taste, optional)
• 2 tablespoons canola oil (or olive oil, for cooking)

Directions

1. Wash hands with soap and water.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Nutrition Information

Nutrients	Amount
Calories	198
Total Fat	8 g
Saturated Fat	1 g
Cholesterol	47 mg
Sodium	22 mg
Total Carbohydrates	23 g
Dietary Fiber	7 g
Total Sugars	2 g
Added Sugars included
Protein	9 g

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