Canada's food guide
Curried lentil and spinach fritters
These crispy fritters store well in the freezer for a quick appetizer, snack or side. It is a tasty way to add leafy greens to your day!
Prep time
20 min
Cook time
10 min
Servings
4
Ingredients
- 125 mL (½ cup) uncooked red split lentils
- 125 mL (½ cup) spinach, chopped finely
- 1 egg
- 5 mL (1 tsp) curry powder
- 1 mL (¼ tsp) black pepper
- 15 mL (1 tbsp) onion powder
- 2 mL (½ tsp) garlic powder
- 2 mL (½ tsp) baking soda
- 125 mL (½ cup) lower fat yogurt
- 85 mL (⅓ cup) whole wheat flour
- 15 mL (1 tbsp) vegetable oil
Cucumber Dipping Sauce:
- ½ large cucumber
- 125 mL (½ cup) lower fat yogurt
- 1 mL (¼ tsp) cumin
- 1 mL (¼ tsp) chili powder
- Salt to taste
Directions
- Rinse lentils well, drain and place in a large microwave safe bowl with 500 mL (2 cups) water. Cover and microwave for 4 to 5 minutes or until lentils have softened. Carefully drain any excess water and allow to cool.
- Stir in spinach, egg, curry powder, black pepper, onion powder, garlic powder, baking soda, yogurt, and flour.
- In a pan, add 5 mL (1 tsp) oil, swirl to cover pan, and heat over medium heat.
- Pan fry 30 mL (2 tbsp) fritters for 2 minutes per side. Repeat until all batter is used.
- For the dipping sauce, grate cucumber into a bowl and squeeze out all excess liquid. Stir in yogurt, cumin, chili, and season with salt to taste.
Learn about food safety.
Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.
Tips
- Little chefs will be interested in helping you make this recipe! Encourage them to prepare the dipping sauce.
- This recipe calls for split lentils. The outer skin of split lentils was removed prior to packaging, making it faster to cook than whole lentils.
- If you don’t have a microwave to cook split lentils, cook them on the stovetop for 5 to 7 minutes, until tender.
- Remember, a little salt goes a long way. Taste the food before adding any salt.
