Description
These Eggplant & Lentil Fritters are a healthy, low-fat alternative to traditional sliders, perfect for vegetarians and those looking for a tasty appetizer.
Ingredients
Units
Scale
- 1 medium eggplant
- 1 cup green lentils, boiled (with liquid removed)
- 1/2 cup red pepper, finely chopped
- 1/2 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 teaspoon cumin powder
- 1 tablespoon coriander
- Salt, to taste
- Black pepper, to taste
- Oil, for greasing
Instructions
- Preheat the oven to 400°F (200°C). Roast the eggplant on a stove or in the oven for 20-25 minutes until it collapses and the skin can be easily removed.
- Once roasted, remove the skin and seeds from the eggplant. Mash the flesh and set aside to cool.
- In a large bowl, combine the mashed eggplant, boiled lentils, red pepper, onion, garlic, cumin powder, and coriander. Mix well.
- Season the mixture with salt and black pepper to taste.
- Form the mixture into small patties.
- Lightly grease a non-stick skillet with oil and heat over medium heat.
- Cook the patties for 4-5 minutes on each side until golden brown and heated through.
- Serve the fritters as sliders in buns or as standalone appetizers.
Notes
These fritters can be served as sliders in buns or as standalone appetizers. They are almost oil-free and very easy to prepare. For a spicier version, add some chopped green chilies to the mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 3
- Carbohydrates: 25
- Fiber: 8
- Protein: 6
- Cholesterol: 0