I find it strange how things sometimes work out in life. In the first two months of 2020, I felt like someone attached two little engines to me, and I was “flying” through time. My daily routine became so busy, and I felt that I did not have time to breathe. However, with the global situation changing daily, I am now adjusting to a new reality of spending more time at home. And I find it a bit easier and even have the feeling that the time is slowing down. With more time on my hands, it is always a good opportunity to create something in the kitchen. The bag of split red lentils was sitting still for at least a year until I finally decided to use it to make the fritters below. My in house feedback was: “this is amazing” or “it is magnificent”.
Preparation time: ~40 minutes. Plus two hours soaking in water.
INGREDIENTS: ~ 32 Fritters
- Split Red lentils – 2 cups
- Onion – 1 medium
- Eggs – 2 large
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Parsley flakes – 2 teaspoons
- Garlic powder – 1 teaspoon
- Cumin powder – 1/2 teaspoon
- Turmeric powder -1/2 teaspoon
- Ginger powder – 1 teaspoon
- Avocado Oil – for the pan
Add the red lentils to a large bowl and wash them several times with cold water until the water becomes almost clear. Soak in water for about two hours. The red lentils will double in size.
Afterward, drain well. Add onion to the blender and chop for several seconds.
Add to the onion, red lentils, eggs, and all the spices and blend for 30 seconds. Open the lid and with a spoon mix the top and the side, and blend again for 20 seconds to get a uniform mixture.
On a preheated oiled pan, place a spoon of the mixture and fry for few minutes until golden crust on both sides. To remove the excess of oil, place the fritters on a plate with a paper towel.