Orly Pely-Bronstein approaches Hanukkah in a tastier, lighter, and more nutritious way. This time – black lentil and potato latkes that disappear from the plate before you even sit down for the meal.
Tip: If you'd rather avoid frying, you can bake them (instructions in the recipe).
Black Lentil and Potato Latkes
Recipe by: Orly Pely-Bronstein
- 20 minutes of work
- 40 minutes total
- Easy to prepare
- Yields 20 pieces
1 cup black lentils
4 potatoes
2 crushed garlic cloves
1 egg
Salt
1 teaspoon paprika
½ teaspoon turmeric
¼ teaspoon cumin
4 tablespoons olive oil
A bit of flour for coating
Preparation
How to make black lentil and potato latkes:
1. Cook the lentils in water until soft and drain.
2. Meanwhile, cook the potatoes whole with their skins until soft. Cool and peel.
3. Mash the cooked potatoes into a purée and mix with the cooked lentils, egg, garlic, 2 tablespoons of olive oil, and the spices.
4. Heat a non-stick pan with the remaining 2 tablespoons of olive oil. Form latkes, coat them lightly with flour, and fry until golden brown.
5. Serve hot or at room temperature. They pair wonderfully with seasoned yogurt.
Prefer baked latkes? Preheat the oven to a high heat of 190–200°C. Brush the patties with olive oil and bake for 15–20 minutes, or until firm and golden.
6. Tip for vegans: You can also prepare them without the egg.
Orly Pely-Bronstein, in collaboration with Sugat