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1 lb (500 g) russet potatoes, peeled and cut into quarters
½ lb (250 g) yellow onion, peeled and quartered
½ cup (125 mL) whole red lentils, cooked
2 large eggs
½ cup (125 mL) all-purpose flour
2 tsp (10 mL) kosher salt
1 tsp (5 mL) baking powder
1 tsp (5 mL) cayenne
1 tsp (5 mL) black pepper, freshly ground
canola oil, as needed for frying
Optional toppings: large flake finishing salt, peach jam, greek yogurt and cucumber, smoked salmon and dill
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