Lentil ricotta fritters
A spice or coffee grinder is all you need to make your own lentil flour, which adds a unique texture and nutty flavour to these appetizer size nibbles.
Step 1In a dry large non-stick skillet, toast lentils, stirring often over medium heat for about 10 minutes or until light golden and turning yellow. Let cool.
Step 2In batches, place lentils in spice or coffee grinder and grind until powder. Remove to a small bowl.
Step 3In a large bowl, whisk together ricotta, eggs, parsley, mint, if using and garlic. Stir in lentil flour and Parmesan cheese.
Step 4Using 2 soup spoons, shape into 16 oval fritters, turning the spoons slightly against each other. Place on parchment paper lined baking sheet. Repeat with remaining batter. Lightly spray fritters with cooking spray.
Step 5Bake in 400 F (200 C) oven for about 10 minutes or until light golden and crisp on top.
Spicy sauce: Meanwhile, stir together yogurt, mayonnaise and hot sauce in a small bowl. Serve with fritters.
If you want to reduce the heat in the sauce use only 1 tsp (5 mL) of your favourite hot sauce. For a different twist look for buffalo or chipotle hot sauces to add and you can increase to 1 tbsp (15 mL) for a bigger kick of spice.
Per serving (2 fritters with about 1 tsp/5 mL sauce)
- 11 g
- 135 mg
- 240 mg
- Total fat
- 5 g
- Saturated fat
- 2 g
- 60 mg
- 13 g
- 3 g
- 1 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.