Potato Lentil Fritters
The other day I was in the mood for something savoury, crunchy and crispy…so I jumped on google and scoured through recipes until I found one I wanted to try. THERE IT WAS, yummy potato fritters. So I set to work making it and the end result? Delicious of course 🙂
I must apologise in advance that the photos & video are not as sharp and clear as they could be. I need to purchase a good quality camera in the near future but for now I just take photos & record from my computer and phone which are not the best quality. Improvements will be made as I continue to build this site.
In the meantime, I of course have to share the end results of this cookup with you. So if you want to see the video version of this then click the link below.
For the full written recipe scroll down further.
Ingredients for the Potato Lentil Fritters
Ingredients for the Sriracha Mayonnaise
Ready to mix it all together.
Frying for 3-4 mins each side.
- 1 cup red lentils
- 1 small red onion, chopped
- 2 cloves of garlic minced
- 2 medium-sized potatoes (raw)
- 1 medium-sized carrot
- 5 tablespoons Gluten Free Plain Flour
- 1/2 teaspoon smoked paprika powder
- 1 teaspoon regular paprika powder
- 1 teaspoon marjoram
- salt
- black pepper, to taste
Ingredients for the sriracha mayonnaise:
- 3 tablespoons vegan mayonnaise (Note: the mayo I’ve linked isn’t specifically labelled vegan or gluten free but they are accidentally Vegan and currently gluten free but ALWAYS check the label and don’t assume they’ll stay that way as businesses often change ingredients.)
- 1 teaspoon tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika powder
- salt
- black pepper, to taste
- sriracha sauce, to taste
How to Prepare:
- Cook the dry Red Lentils according to packet instructions and then set aside
- Peel & grate the potatoes and carrot
- Chop up the Red Onion
- In a large bowl add the grated potatoes, carrot, chopped onion, red lentils, minced garlic, smoked paprika, regular paprika, marjoram & Gluten Free Plain Flour and mix until well combined.
- Heat a pan to medium heat and add some oil
- Then scoop out a big heaped tablespoon of the fritter mixture into the pan. Depending how big your pan is you might be able to cook about 4 fritters at once. Cook for about 3-4 mins on one side before flipping it and cooking it for a further 3-4 mins. Depending how hot your pan gets you can cook it longer or shorter depending on your preference.
- Alternatively if you would prefer not to use oil you can bake it in the oven instead so you can still achieve that crispiness. Set the oven to 200c and bake for about 2o mins flipping over halfway through.
- To prepare the Sriracha Mayo dipping sauce it’s super duper simple. Just combine all the ingredients and mix it well and you’re good to go.
This would go great alongside a Tofu Scramble for breakfast or you could pair it with a green salad for a tasty lunch. Either way you’re in for a yummy treat.
Thanks for checking out Gluten Free Aussie Vegan. Check back again for more recipes as I will be updating the site regularly.
