Recipes. Musings. Portland. Tucson. Fusing Cultures Through Cuisine
These fritters come together pretty easily without egg. If you do eat eggs, adding 1 or two of them to the mixture will help bind them even more. Cast Iron skillets are great for this as they maintain high heat very easily. Make sure the lentils you use have been drained of their liquid so the mixture stays firm. If you don’t have turmeric, asafetida or mustard seeds you can do the same recipe just sautéing an onion with some garlic, adding any herbs or spices you like.
1 tablespoon olive oil
2 teaspoons mustard seeds
½ teaspoon of turmeric
¼ teaspoons of asafetida (optional)
2 jalapenos, minced (or to taste)
½ cup grated coconut
3 cups of grated root vegetables (I used a combination of beets, carrots, and rutabaga)
1 cup cooked lentils
1 cup cooked brown rice
½ cup minced cilantro
1 cup pumpkin seeds (lightly hand-crushed)
oil for frying
1) Add oil to a large skillet on medium heat. Add mustard seeds and wait until they begin to pop. Add turmeric, asafetida, and jalapenos. Sauté for 1-2 minutes.
2) Add grated vegetables with 2 teaspoons of salt and the grated coconut. Sauté for 5 minutes until they have just softened.
4) When it’s cool enough to touch, combine with rice, lentils, bread crumbs, coconut, cilantro, and pumpkin seeds with cilantro.
Mix together thoroughly with hands until it comes together as a firm “dough”. Taste for seasoning and add more salt if needed.
Sear the fritters!
In a cast iron or nonstick skillet add enough oil to coat the bottom of the pan. Form tight balls with the mixture using about 1/3 cup of the dough for each one. Flatten the mixture with your hands slightly. Make sure the oil is sufficiently hot, gliding across the pan quickly. Add 3-4 fritters in the skillet at one time. Wait 2-3 minutes, and when the fritter starts to brown, flip it with a spatula and do the same on the other side.
When they’re browned on both sides drain on a paper towel and serve.
Serving suggestion: Make a quick sweetened yoghurt using a 1 cup of plain yoghurt with 1 ½ tablespoons of sugar and ½ teaspoon of salt. Mix together thoroughly.