Vegan beetroot and lentil fritters
Vegan beetroot and lentil fritters with cumin and olive oil. A colourful plant-based lunch that gets plenty of protein from the lentils.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 15 min
- Total time: 30 min
- Calories: 380 kcal per serving
- Protein: 20 g
- Fat: 12 g
- Carbs: 45 g
Ingredients
- 250 g beetroot
- 150g red lentils
- 1 onion
- 1 tsp cumin
- 2 tbsp olive oil
- 1 pinch of salt
Method
You’ll need: frying pan · blender · mixing bowl · sieve · grater
- Rinse the lentils in hot water and leave them to soak in lukewarm water for 2 hours until soft.
- Peel the beetroot and the onion and coarsely grate both into a bowl.
- Drain the lentils well and blend them in a blender until the mixture is sticky.
- Mix the lentil purée with the beetroot, onion, cumin and a pinch of salt.
- Heat the olive oil in a non-stick frying pan, shape flat fritters and fry them on both sides until crisp and cooked through.
Good to know
Puréed red lentils make an excellent binder. Together with the beetroot, they turn into crisp fritters without any flour at all.
Swaps
Beetroot → carrot (if you don't like the earthy flavour of beetroot, carrots bring a milder, sweeter note to the mixture).
Cooking tips
Do wear gloves when grating the beetroot. The red pigment betanin stains very strongly and is hard to wash off your skin.
Storage
The cooked fritters keep for up to three days in the fridge. They crisp up again very easily in the toaster.
Allergens
Completely gluten-free, lactose-free and nut-free.
Frequently asked questions
How long do beetroot and lentil fritters keep in the fridge?
The cooked fritters keep for up to three days in the fridge.
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