Spinach Lentil Fritters
Brown lentils combined with spinach, cilantro, jalapenos and curry powder baked & topped with sriracha dressing
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Spinach Lentil Fritters
Brown lentils combined with spinach, cilantro, jalapenos and curry powder baked & topped with sriracha dressing
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| Servings |
| 83 per serving |
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Ingredients
- 1/3cup dried brown lentilsrinsed, drained
- waterto cover lentils overnight
- 1/4cup baby spinachcut
- 1/2Tbsp jalapeno chili pepperseeded, minced
- 2tsp cilantro
- 1tsp all-purpose flour
- 1 1/4tsp curry powder
- 1/2tsp garlic clovespeeled, minced
- 1/4tsp kosher salt
- 1pinch baking powder
- 1/2cup Vegan Aquafaba Mayonnaise*recipe link below
- 1 1/2tsp sriracha chili sauce
- 1/4tsp lemon juice
Instructions
- Soak lentils with water overnight. Drain.
- Combine soaked lentils. spinach, jalapeno, cilantro, flour, curry powder, garlic, salt and baking powder. Mix well. Form into small patties (should make 24 patties, 3 per serving).
- Coat flat-top griddle or saute pan with cooking spray and heat to hot but not smoking.
- Place lentil patties 2 inches apart in hot pan. Cook until golden brown, 2 minutes on each side. You may have to cook patties in batches.
- Keep patties warm until ready to serve.
- In blender, combine all ingredients for Vegan Aquafaba Mayo, except oil. Blend until smooth. With blender running, slowly add oil in a thin, stream until well blended.
- Combine vegan mayo, sriracha sauce, and lemon juice in a small bowl. Whisk until well blended. Spoon 2 Tbsp of dressing on 3 fritters for serving.
Recipe Notes