Spinach Lentil Fritters

• Vegetarian

• Produce

  • 1 4 teaspoon lemon, zest
  • 4 cups Baby spinach, leaves
  • 1 clove Garlic
  • 1 cup Moroccan harari soup mix or red lentils

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 pinch Salt

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Bread & Baked Goods

  • 1 cup Panko crumbs

• Dairy

  • 1 cup Sour cream, fat-free

• Liquids

  • 1 1/2 cups Water

Found on diethood.com

Description

Ingredients

• 1 cup Moroccan Harari Soup Mix or red lentils
• 1-1/2 cups water
• 4 cups baby spinach leaves
• 1 clove of garlic, minced
• 1 cup panko crumbs
• 1 large egg, beaten
• 1 cup all-purpose flour
• 1/4 cup vegetable oil, for frying
• 1 cup fat-free sour cream
• 1?4 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• pinch of salt

Directions

• Place soup mix or lentils in a saucepan; add water and bring to a boil.
• Reduce heat to a simmer and cover the saucepan with a lid; continue to cook for 10 minutes.
• Remove lid and stir in spinach leaves and garlic; continue to cook and stir for 1 minute, or until spinach is wilted.
• Remove from heat, stir in panko crumbs and let stand a few minutes, or until cool enough to handle.
• Heat vegetable oil in a skillet over medium heat.
• Put egg and flour in individual bowls.
• Form the lentil mixture into 2-inch patties; dip the patties in the egg, coating both sides, and then coat the patties with the flour.
• Working in batches, add fritters to skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side.
• Transfer fritters to a paper towel–lined plate.
• In the meantime, prepare the sour cream sauce.
• Add all ingredients to a mixing bowl and stir until combined.
• Taste and adjust the flavors accordingly.
• Transfer fritters to a serving plate.
• Serve with prepared sour cream sauce.

Nutrition