Lentil Fritters – with a herby probiotic yoghurt dip
These fritters and dip are such a good combo! If you have any left overs, you could add some fresh sides and make some lentil burgers, or use lettuce leaves as the bun for a unless option.
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RSF | NF
- Large bowl
- Whisk
- Grater or knife
- Frying Pan
- Spoon
- 400 g brown lentils (tinned or cooked)
- 3 eggs
- 1/2 cups sourdough breadcrumbs
- 2 tbsp fresh parsley
- 1/4 cup finely grated carrot (roughly 1 small carrot)
- 1/4 cup parmesan cheese
- 1 garlic clove
- 2 tbsp tomato paste
- 1/4 tsp salt ((optional))
- 1 tbsp ghee or olive
HERBY PROBIOTIC YOGHURT DIP
- 1/2 cup greek yoghurt
- 1 tbsp parsley
- 2 tsp sauerkraut brine
Take out a large bowl and crack in the eggs, whisking them well
Finely grate or dice the garlic clove, adding it to the bowl with the lentils, carrot, parmesan, breadcrumbs, tomato paste, parsley and salt if using
Mix well to combine
Preheat a frying pan over a medium to high heat, adding in the ghee or olive oil
Once hot, begin spooning the mixture into the pan, forming fritters with roughly two tablespoons of the mixture per fritter. With your spoon, gently press the fritters together further to help them firm up
Fry for roughly two minutes until golden on one side, then flip allowing the other side to become golden also.
Prepare the probiotic yoghurt dip by mixing finely chopped parsley or dill into the yoghurt and sauerkraut brine. Mix well
Age suitable: 12 months + (we have another lentil fritter recipe on the page suitable for younger babies).
Recipe for Boob to Food by Jane Houston
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