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1/2 cup (125 mL) dry red lentils
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1 medium potato (about 1/2 pound – 225 g), grated (peeling is optional)
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1 large egg
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1 garlic clove, crushed and minced
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2 green onions, finely sliced
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2 Tbsp (30 mL) grated Parmesan or other cheese (optional)
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dash or two of hot sauce (optional)
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1/4 tsp (1 mL) salt
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black pepper to taste
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canola or olive oil for cooking
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.
