Red Lentil Latkes
- 1/2 cup dry red lentils
- 1 medium potato (about 1/2 pound - 225 g) grated (ppeling is ooptional)
- 1 large egg
- 1 garlic clove crushed and inced
- 2 green onions finely sliced
- 2 tbsp parmesan (30 ml) or other cheese optional grated
- dash or two of hot sauce optional
- 1/4 tsp 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.
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