Zucchini Fritters With Red Lentils

These vegan zucchini fritters are made with red lentils and sweetcorn. Healthy and super versatile, they’re delicious as a starter or side dish, in sandwiches, and in salads. Gluten-free and oil-free. 
It’s no secret that I love getting creative in the kitchen. Sometimes that’s cooking something new all together, sometimes I switch up an old favourite dish. The great thing about fritters is the fact that the possibilities are so broad. You can make them with different vegetables, sprinkle in new spices, add beans and legumes, etc. Just like sandwiches, pasta and oatmeal, fritters are something I could never get bored of.

Zucchini Fritters With Red Lentils

Ingredients

  • 1/2 cup red lentils uncooked
  • 2 medium zucchinis grated
  • 1/2 cup sweetcorn fresh
  • 1 medium red onion chopped
  • 2 cloves garlic minced
  • 1/2 cup buckwheat flour
  • 2 tbsp nutritional yeast
  • 1 tsp cumin
  • 1/2 tsp paprika
  • salt and pepper to taste

Instructions
  • Cook lentils according to instructions on packaging (this usually takes around 15 minutes). Meanwhile, use your hands to squeeze as much water as possible out of the grated zucchini.
  • Add the zucchini, cooked red lentils, sweetcorn, red onion, garlic, buckwheat flour, nutritional yeast, cumin and paprika to a large mixing bowl. Season to taste with salt and pepper, and stir together the ingredients. 
  • Use slightly damp hands to form fritter shapes, flattening them down on a non-stick frying pan. Cook in batches for around 3-4 minutes on each side, until golden and cooked through. Serve immediately or store in the fridge in an airtight container for up to 4 days.