Eggplant Lentil Fritters
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 252.8
- Total Fat: 9.4 g
- Cholesterol: 47.3 mg
- Sodium: 348.4 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 9.1 g
- Protein: 10.0 g
View full nutritional breakdown of Eggplant Lentil Fritters calories by ingredient
Introduction
Eggplant and Lentil Fritters with a Spicy Tomato Sauce Eggplant and Lentil Fritters with a Spicy Tomato SauceNumber of Servings: 4
Ingredients
-
Fritters
1 eggplant, peeled, grated, and all the water squeezed out (yields about 1 cup)
1 medium onion, grated with all the water squeezed out
1 cup cooked lentils
1 egg
1/3 cup flour
1/2 tsp fenugreek
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1 1/2 tbsp extra virgin olive oil
Celery Salt
Sauce
1 14 oz can diced tomatoes
1 tbsp chile garlic sauce
1 tsp yellow mustard seed
1/2 tsp whole peppercorns
1/2 tbsp extra virgin olive oil
Directions
For the fritters: Mix together the eggplant, onions, lentils, egg, flour, and spices.
Heat oil in a skillet over medium heat. Form the fritter mix into 8 patties, and sauté in batches for about 3 minutes per side, until golden brown. Remove to a paper towel lined plate and sprinkle with celery salt.
Once the fritters are done, add the remaining 1/2 tbsp oil to the pan then add the mustard seed and peppercorns. Once the mustard seeds start to pop, add the tomatoes and chile garlic sauce (hint: have the tomatoes opened and ready to go in - once the mustard seeds start to pop, they will go all over the place!). Cook for a few minutes to heat through. Put the sauce in the blender and purée.
To serve: place 2 fritters on a plate and top with sauce.
Serving Size: 2 fritters
Number of Servings: 4
Recipe submitted by SparkPeople user HRHAIMEE.
Heat oil in a skillet over medium heat. Form the fritter mix into 8 patties, and sauté in batches for about 3 minutes per side, until golden brown. Remove to a paper towel lined plate and sprinkle with celery salt.
Once the fritters are done, add the remaining 1/2 tbsp oil to the pan then add the mustard seed and peppercorns. Once the mustard seeds start to pop, add the tomatoes and chile garlic sauce (hint: have the tomatoes opened and ready to go in - once the mustard seeds start to pop, they will go all over the place!). Cook for a few minutes to heat through. Put the sauce in the blender and purée.
To serve: place 2 fritters on a plate and top with sauce.
Serving Size: 2 fritters
Number of Servings: 4
Recipe submitted by SparkPeople user HRHAIMEE.