Curried lentil and spinach fritters

Ingredients

• 125 mL (½ cup) uncooked red split lentils
• 125 mL (½ cup) spinach, chopped finely
• 1 egg
• 5 mL (1 tsp) curry powder
• 1 mL (¼ tsp) black pepper
• 15 mL (1 tbsp) onion powder
• 2 mL (½ tsp) garlic powder
• 2 mL (½ tsp) baking soda
• 125 mL (½ cup) lower fat yogurt
• 85 mL (⅓ cup) whole wheat flour
• 15 mL (1 tbsp) vegetable oil 

Cucumber Dipping Sauce: 

• ½ large cucumber
• 125 mL (½ cup) lower fat yogurt
• 1 mL (¼ tsp) cumin
• 1 mL (¼ tsp) chili powder
• Salt to taste

Directions

1. Rinse lentils well, drain and place in a large microwave safe bowl with 500 mL (2 cups) water. Cover and microwave for 4 to 5 minutes or until lentils have softened. Carefully drain any excess water and allow to cool.
2. Stir in spinach, egg, curry powder, black pepper, onion powder, garlic powder, baking soda, yogurt, and flour.
3. In a pan, add 5 mL (1 tsp) oil, swirl to cover pan, and heat over medium heat.
4. Pan fry 30 mL (2 tbsp) fritters for 2 minutes per side. Repeat until all batter is used.
5. For the dipping sauce, grate cucumber into a bowl and squeeze out all excess liquid. Stir in yogurt, cumin, chili, and season with salt to taste.

Learn about food safety.

Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.