John Myers
Potato and Lentil Fritters
The perfect potato and lentil fritters recipe with a picture and simple step-by-step instructions.
- 75 g Lentils red
- 450 g Waxy potatoes
- 1 Shallot
- Salt and pepper
- Freshly grated nutmeg
- 2 tbsp Butter
- 100 g Blue cheese
- 0,5 Bed Cress (garden cress)
- Cook the red lentils in salted boiling water for 8-10 minutes until soft. Peel the potatoes. Peel the shallot, grate and mix the potatoes and shallot, drain in a sieve and squeeze out well.
- Pour the lentils into a sieve and let them drain. Add the lentils to the potatoes and shallot. Season with salt, pepper and nutmeg and knead everything well.
- Preheat the oven to 220 degrees (circulating air 200 degrees).
- Heat the butter in a large non-stick pan. Add 6 portions of the potato and lentil mixture to the hot butter with a tablespoon. Fry each side for 5-7 minutes on each side in light brown buffers. Drain the buffers on kitchen paper. Buffer Place in a baking dish (or on a baking sheet). Cut blue cheese into small pieces and distribute between the buffers. Baked in the hot oven on the middle rack for 5-7 minutes.
- Take the buffers out of the oven, arrange them on plates and serve sprinkled with the leaves from the garden cress. We had a colorful salad with it.
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