U.S. flag

An official website of the United States government

Red Lentil Latkes

Red Lentil Latkes

15 Ratings
15 Ratings
Recipe Image
Makes: 4 Servings
Total Cost: $$$$

Traditionally, latkes are pancakes made from potatoes, but these latkes also include lentils, cheese, and hot sauce. Flavorful and tasty, this dish makes a great weeknight meal. Enjoy it along with a side salad.

Ingredients

  • 1/2 cup dry red lentils
  • 1 potato, medium grated (about 1/2 pound, peeling is optional)
  • 1 large egg
  • 1 garlic clove, finely sliced
  • Parmesan cheese, grated or other cheese (2 Tablespoons, optional)
  • hot sauce (1-2 dashes, optional)
  • 1/4 teaspoon salt
  • black pepper (to taste, optional)
  • 2 tablespoons canola oil (or olive oil, for cooking)

Directions

1. Add the lentils to a medium saucepan and add water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes. Drain and set aside.
2. Meanwhile, remove the excess water from the potato: you can either squeeze it by the handful, or put the entire pile on a clean tea towel and wring it out.
3. Crack the egg in a medium bowl and beat it lightly. Add the potato, cooked lentils, garlic, green onion, and cheese and hot sauce if you're using them in a medium bowl. Add the salt and a good grinding of black pepper, and stir until combined.
4. Heat a large skillet over medium heat, then add a generous drizzle of oil (1-2 Tablespoons). Working in batches, so as not to crowd the pan, add clumps of the potato-lentil mixture (about the size of a golf ball or slightly larger works well), and flatten each as soon as it's in the pan, making them about a half inch thick.
5. Cook for about 4-5 minutes per side, until the latkes are deeply golden brown and cooked through. Add a little more oil to the pan for each additional batch. Serve immediately or keep the latkes warm in a 200°F oven for up to an hour.

Notes

Learn more about: 

Source:

Canadian Lentils. The Big Book of Lentils Cookbook.

Nutrition Information

Serving Size: 1/4 of recipe (134g)
Nutrients Amount
Total Calories 138
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 47 mg
Sodium 168 mg
Carbohydrates 23 g
Dietary Fiber 7 g
Total Sugars 2 g
Added Sugars included 0 g
Protein 9 g
Vitamin D 0 mcg
Calcium 28 mg
Iron 3 mg
Potassium 494 mg
N/A - data is not available
Nutrients Amount
Total Calories 138
Total Fat 2 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 7 mg
Cholesterol 47 mg
Carbohydrates 23 g
Dietary Fiber 7 g
Total Sugars 2 g
Added Sugars included 0 g
Protein 9 g
Minerals
Calcium 28 mg
Potassium 494 mg
Sodium 168 mg
Copper 238 mcg
Iron 3 mg
Magnesium 38 mg
Phosphorus 178 mg
Selenium 6 mcg
Zinc 1 mg
Vitamins
Vitamin A 20 mcg RAE
Vitamin B6 0.3 mg
Vitamin B12 0.1 mcg
Vitamin C 12 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 2 mcg
Folate 137 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 65 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups
Protein Foods 1 1/2 ounces

Write a review

Image
DGA logo

MyPlate.gov is based on the
Dietary Guidelines for Americans, 2020-2025

Learn more

Image
Start Simple app on phone and watch

Start Simple with MyPlate App

Build healthy eating habits one goal at a time! Download the Start Simple with MyPlate app today.

Learn more