The perfect protein packed breakfast or lunch for adults & tiny humans alike – with hidden veg! Gluten and dairy free – easy to prepare the night before. Perfect for baby led weaning and a one handed snack, gently spiced with za’atar style spices.
Spiced lentil & zucchini fritters
Equipment
- Grater
- Frypan
Ingredients
- 1 can lentils, drained and rinsed
- 1 medium zucchini, grated (approx 1 cup)
- Two eggs
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon sumac (swap for more cumin/paprika if you don't have any)
- 1 teaspoon sesame seeds (optional)
- 1 cup self raising flour I use gluten free self raising
- 1/2 teaspoon baking soda
- Pinch salt and pepper
- 1 tbsp Fat of your choice for frying we use ghee but could use coconut oil or butter
Instructions
- Combine the eggs, grated zucchini and rinsed + drained lentils in a medium bowl
- Let it sit for a few minutes as the zucchini releases the water it holds
- Preheat your frying pan on a medium heat
- Add all of the herbs/spices, flour and baking soda and stir well to combine. The mixture should be thick but hold together well
- Season generously with salt and pepper
- Add your butter/ghee/coconut oil to the pan, then dollop a tablespoon of the mixture in and spread it gently with the back of your spoon.
- When the edges look like they’re cooking nicely (just like a pancake) flip them to the other side (add extra oil to make them crisp up slightly)
- To serve, top with yoghurt (coconut to be dairy free) and sweet chilli to round out the flavors and introduce some heat. Enjoy!
Notes
Use a large tablespoon or small ladle/serving spoon to scoop consistent amounts. The bigger/thicker they are – the longer they’ll take to cook.
