Created By: Executive Chef Jamie Callison, Washington State University
Use: Pardina Brown Lentils
Yields: 4 servings
Lentil Fritters with Tzatziki Sauce
Recipe and photo courtesy of Executive Chef Jamie Callison, WSU School of Hospitality Business Management
Ingredients for Lentil Fritters:
1 cup dried PNW Co-op Pardina brown lentils, rinsed and sorted. Remove any non-lentil material.
4 cups water
1/2 teaspoon Kosher Salt
5 ounces fresh Spinach
2 Tablespoons Olive Oil
2 Egg yolks
1 teaspoon fresh Thyme, chopped
1/2 teaspoon fresh Oregano, chopped and blanched
1/4 cup Parmesan Cheese, shredded and chopped
1 teaspoon Kosher Salt
1/8 teaspoon fresh ground Black Pepper
1 teaspoon Dijon Mustard
1/2 teaspoon Lemon Juice
Canola oil, as needed, for frying
Ingredients for Tzatziki Sauce:
1 1/2 cups Greek Traditional Yogurt
2 Tablespoons fresh Mint, chopped fine
3/4 cup Feta Cheese, crumbled
1 English Cucumber
1/2 teaspoon Kosher Salt
1 pinch fresh ground Black Pepper
2 teaspoons fresh squeezed Lemon Juice
2 teaspoons fresh Garlic, peeled and chopped
Instructions for Fritters:
Cook lentils at a simmer for about 20 minutes in water & kosher salt. Lentils should be firm but not crunchy. There will be some carryover cooking before they become cool. Strain off but don’t rinse. Put on a plate & leave out at room temperature, uncovered, for about 10 minutes. Place in refrigerator uncovered until completely cooled.
Wash and spin-dry spinach. Sauté until tender, with olive oil, and season with a pinch of kosher salt & fresh
ground black pepper. Squeeze excess liquid from spinach & chop.
Combine 2 cups cooked lentils & spinach with remaining ingredients in Kitchen Aid-style mixer, and mix on medium speed until all ingredients are incorporated and lentils start to break apart. Don’t over-mix. Taste mixture and season to taste.
Make small patties and fry at 350 degrees until golden brown. Place on paper towel to absorb excess oil and serve immediately. Top with tzatziki sauce.
Instructions for Tzatziki Sauce:
Peel cucumber, cut in half lengthwise, and scrape out seeds.
Cut cucumber into several pieces, place in food processor and blend until smooth and slushy. Transfer into bowl and stir in remaining ingredients.
Refrigerate for at least one hour prior to serving.
Yield: 8 servings (2.5 cups)
Executive Chef Jamie Callison debuted this dish on our Cooking Demo Stage at the 2016 National Lentil Festival. Watch a video of his cooking demo here.
For more delicious recipes from Executive Chef Jamie Callison, check out his cookbook, The Crimson Spoon.