Golden, crispy with zucchini, corn and cheese. Ready in 10 minutes. What more could you ask for?! These fritters are the ultimate leftover transformation.

Before I came up with this recipe I used to save the lentils in a container in the hopes I’d eat the leftovers, but alas, they always ended up living rent free in the fridge for too long. Because, let’s be honest, no-one is going to be excited about eating leftover lentils without jazzing them up.

With these fritters, they can make a daily snack for the rest of the week – perfect for breakfast, lunch or dinner. they can also be re-heated in the sandwhich press for the perfect vegetarian burger patty. I love their versatility.

You can also play around with the ingredients in this recipe depending on whats in the pantry. I’ve opted for zucchini, corn and some cheddar cheese as I wanted to get some more flavour and variety of textures.

There is ZERO chopping involved in this recipe, yay! Just mix in a bowl, fry, rest, enjoy! A more detailed breakdown and recipe for you below:

• Approx. 2 cups leftover lentils (see lentil recipe)
• 2 eggs
• 1 zucchini
• 125g canned corn kernels
• 50g corn flour
• 1/2 cup bread crumbs
• 1/2 cup grated cheddar cheese (optional)
• 1/4 teaspoon baking powder
• Pinch of salt / salt to taste
• Peanut oil for frying*

Leftover Lentil Fritters

Course: Breakfast, Lunch, Dinner, SnacksDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

5

minutes

Total time

10

minutes

A healthy, quick and easy idea for turning left-overs into a delicious snack or burger patty to enjoy for the rest of the week. These golden fritters with lentils, corn, zucchini and cheese will become a weekly staple!

Ingredients

• Approx. 2 cups leftover lentils (see lentil recipe)

• 2 eggs

• 1 zucchini

• 125g canned corn kernels

• 50g corn flour

• 1/2 cup bread crumbs

• 1/2 cup grated cheddar cheese (optional)

• 1/4 teaspoon baking powder

• Pinch of salt / salt to taste

• Peanut oil for frying

Directions

• To start, whisk the eggs in a bowl.
• Grate the zucchini directly into the bowl and stir.
• Add the corn, lentils and cheese and stir.
• Add the breadcrumbs and cornflour gradually whilst stirring, the paste should start to thicken so feel free to add more breadcrumbs to get the right batter consistency.
• Heat oil in frypan on medium to high heat, allow for approx half centimetre deep. Wait for the oil to heat up.
• Use a large spoon to scoop batter into the pan. They should e small bubbles, if the oil is spitting it is getting too hot. Allow to fry for approx. 30 secs, check that the under-side is a golden brown and use a spatula to flip over. Continue on the other side.
• It’s best to do the first test before adding more to ensure the oil is at optimal temperature. Once you’re happy with the first one, set it to rest on a plat with paper towel to soak any excess oil.
• Add further batter and continue to fry multiple fritters, ensuring to give enough space between them for flipping. A golden, crispy brown is the perfect colour.
• Once cooled down, they’re perfect to enjoy as snacks, as a burger patty, or maybe with some dipping sauce as featured in the recipe image.

Notes

• Oil for frying –