Zucchini Lentil Fritters with Spread and Extra Veg

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings, 3 to 4 lentil fritters each 1x
  • Category: dinner
  • Method: stove-top




1/2 cup uncooked red lentils

2 cloves garlic, peeled

1 1/2 cups vegetable broth

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

3/4 pound zucchini, grated

¼ teaspoon sea salt

3/4 cup breadcrumbs (or flours)

1 large egg

Oil, for frying

Bowl Finishings

Spread, for serving (hummus, romesco, baba ganoush, or whipped feta)

Vegetable Salad, for serving (I used tomatoes tossed with olive oil, cilantro, and salt)


Combine lentils, garlic cloves, and broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook until lentils are falling apart, about 25 minutes. Let cool then remove garlic clove.

Place zucchini in a sieve and sprinkle with about 1 tablespoon of salt. Let drain for about 10 minutes then squeeze out as much moisture as you can. Place in a bowl with the lentil mixture, spices, breadcrumbs, and egg. Stir to combine. Shape into thin, 3” wide patties and fry over medium heat in a thin layer of oil. Repeat with all the mixture.