Red Lentil and Potato Latkes

Ingredients

• 1/2 su bardağı kuru kırmızı mercimek · 296 kcal
• 1 adet orta boy patates, rendelenmiş (yaklaşık 225 gr) · 160 kcal
• 1 adet büyük boy yumurta · 65 kcal
• 1 diş sarımsak, ince dilimlenmiş · 4 kcal
• 1 dal yeşil soğan, doğranmış (isteğe bağlı) · 0 kcal
• 2 yemek kaşığı rendelenmiş parmesan peyniri (isteğe bağlı) · 38 kcal
• 1-2 damla acı sos (isteğe bağlı) · 12 kcal
• 1/4 çay kaşığı tuz
• isteğe göre karabiber
• 2 yemek kaşığı kanola yağı · 231 kcal

Method

1. Place the red lentils in a medium saucepan and cover with water by about an inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain well and set aside.
2. Squeeze out as much excess moisture as possible from the grated potato using a clean tea towel or your hands.
3. In a medium bowl, lightly beat the egg. Stir in the squeezed potato, cooked lentils, garlic, green onion, parmesan cheese, hot sauce (if using), salt, and black pepper until well combined.
4. Heat the canola oil in a large skillet over medium heat. Drop golf-ball-sized portions of the mixture into the pan, flattening each to about a half-inch thickness.
5. Cook for 4 to 5 minutes per side until the latkes are deeply golden brown and cooked through. Serve immediately, or keep warm in a 200°F (95°C) oven for up to an hour.

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