When life gives you leftover lentils you make these sweet potato lentil fritters! Or rather that is what I did.
Kid Friendly Fritters
Plus as my son is a new vegetarian I am now on the lookout to find something kid friendly to feed him. And whereas I love what my kids would call ‘weird seasonings and spices’, he is more of a plain potatoes kind of kid. (although I do applaud his recent like of pickled jalapeño’s, guac and cherry salsa!) He loves this recipe so much I have included it in my free 5 Meatless Mains Cookbook! Get that for free here.
These sweet potato lentil fritters are more on the plain side, but that gives you the opportunity to customize them how you WANT to. You could add some harissa or berbere spice. Chipotle chili powder could be yummy! Or for something totally different a curry or masala spice.
How to Eat Your Sweet Potato Lentil Fritters
My son opted to have his topped with cheddar cheese (remember he is vegetarian!) and if you are vegan a nice vegan cheese would also work! He also had a side of ketchup which he dipped his fritter into.
I enjoyed my fritter in a bowl with grilled veggies, fresh greens and a side of guac! So customize this fritter to fit your vegan or vegetarian lifestyle.
If you love lentils be sure to check out these other lentil recipes on our blog! Italian Lentil Salad with Pesto Grilled Veggies or Instant Pot Vegan Cincinnati Chili! Download our free 5 Meatless Mains cookbook here to discover more family dinner favorites.
We would love to know if you make these! Tag @badtothebowl on social media!
Sweet Potato Lentil Fritters
Ingredients
- 1 cup brown or green lentils , cooked
- 1 1/2 cups sweet potato , cooked and diced
- 1/2 cup toasted breadcrumbs
- 1 garlic clove , minced
- 1 teaspoon minced onion , dried
- 1/2 teaspoon salt
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- dash of pepper
Instructions
- Combine all ingredients and use hands to mix well.
- Form into fritter patties. I made 5.
- Spray cooking surface with cooking spray to prevent sticking.
- Heat griddle (or skillet).
- ‘Fry’ each fritter on each side for 5 minutes.
- Serve warm with dip of choice (ketchup, guac).
- Store leftovers in fridge. Or wrap separately and freeze.
Notes
- I like to soak my lentils before cooking! This makes them easier to digest.
- Panko (gluten free or regular) works in the recipe.
