Sunday, May 10, 2020



Potato fritters with vegetables are a delicious and healthy alternative to a traditional fried fritter. Perfect for a side dish or a party aperitif.


For the vegetable potato fritters:
  • salt
  • 2 cloves of garlic
  • 3/4 cup red lentils
  • 1 teaspoon majoram
  • 1 medium-sized carrot
  • black pepper, to taste
  • 1 small red onion, chopped
  • 5 tablespoons all-purpose flour
  • 2 medium-sized potatoes (raw)
  • 1 teaspoon regular paprika powder
  • 1/2 teaspoon smoked paprika powder

For the sriracha mayonnaise:
  • salt
  • black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon tomato paste
  • sriracha sauce, to taste
  • 3 tablespoons vegan mayonnaise
  • 1/2 teaspoon smoked paprika powder

  1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
  2. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
  3. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
  4. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
  5. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy your cooking!