Zucchini Lentil Fritters with Spread and Extra Veg
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy zucchini and lentil fritters with warm spices like cumin and coriander, served with a spread and fresh vegetables. A hearty vegetarian main that's flavorful and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup uncooked red lentils
- 2 cloves garlic (peeled)
- 1 1/2 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 pound zucchini (grated)
- ¼ teaspoon sea salt
- 3/4 cup breadcrumbs (or flours)
- 1 large egg
- Oil (for frying)
- Spread (for serving (hummus, romesco, baba ganoush, or whipped feta))
- Vegetable Salad (for serving (I used tomatoes tossed with olive oil, cilantro, and salt))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 980mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 761mg
- Calcium
- 96mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 980MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.