Red Lentil Latkes

Red lentil latkes, latke recipe, canadian recipe, canada food, canadian cuisine

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

 Recipe Courtesy of Canadian Lentils.


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Author: Anita

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