Ingredients

The following ingredients have 4 Servings
  • 1 pound green lentils
  • 2 tablespoons finely minced garlic
  • 4 tablespoons finely minced cilantro
  • 1 + teaspoon cumin (to taste)
  • 2 tablespoons lemon zest
  • 1 eggs, lightly beaten
  • feta cheese(about 1/2 tsp for each fritter)
  • 4 tablespoons panko/bread crumbs
  • olive oil
  • Greek yoghurt

Instruction

  • Rinse and check the lentils for foreign objects (like rocks!).
  • Cook in enough water to cover the lentils by about an inch. Cook until very tender. 30 min to an hour depending on age of lentils, etc. Watch them carefully.
  • Cook until very dry, stir with a wooden spoon.
  • Mash completely with a wooden spoon. Don't make a smooth paste...you should see some whole lentils in the mix.
  • Add the egg, garlic, cilantro, cumin, zest, and panko. Mix completely, taste , and add more cumin if needed.
  • Form the "dough" into golf ball sized fritters. As you are forming the fritters, put a piece of feta (about 1/2 tsp) into each and form the fritter around the cheese center.
  • Roll the fritters into panko that is in a dish or flat surfact and coat the entire fritter.
  • Fry the fritters in olive oil that is about 1/2 inch deep. I use a high sided pan to minimize splatter of oil. Fry the fritters until all sides are golden browned.
  • Serve with Greek yoghurt that is garnished with lemon zest and chopped cilantro. Or, use them instead of meatballs with a nice tomato sauce and pasta.