Red Lentil and Potato Latkes

These nutrient-dense latkes combine fiber-rich red lentils and potassium-packed potatoes for a satisfying, protein-boosted twist on a classic comfort food.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 cup dry red lentils · 270 kcal in the whole recipe
• 1 medium potato, grated (about 1/2 pound) · 168 kcal in the whole recipe
• 1 large egg · 69 kcal in the whole recipe
• 1 garlic clove, finely sliced · 4 kcal in the whole recipe
• 1 green onion, chopped (optional) · 5 kcal in the whole recipe
• 2 tablespoons grated Parmesan cheese (optional) · 40 kcal in the whole recipe
• 1 or 2 dashes hot sauce (optional) · 11 kcal in the whole recipe
• 1/4 teaspoon salt
• black pepper to taste (optional)
• 2 tablespoons canola oil · 242 kcal in the whole recipe

Method

1. Place the red lentils in a medium saucepan and cover with water by about an inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain well and set aside.

   

2. Squeeze out as much excess moisture as possible from the grated potato using a clean tea towel or your hands.

   

3. In a medium bowl, lightly beat the egg. Stir in the squeezed potato, cooked lentils, garlic, green onion, parmesan cheese, hot sauce (if using), salt, and black pepper until well combined.

   

4. Heat the canola oil in a large skillet over medium heat. Drop golf-ball-sized portions of the mixture into the pan, flattening each to about a half-inch thickness.

   

5. Cook for 4 to 5 minutes per side until the latkes are deeply golden brown and cooked through. Serve immediately, or keep warm in a 200°F (95°C) oven for up to an hour.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.