Potato Lentil Latkes – Lentils.org

Potato Lentil Latkes

  By lentilsorg  , ,

October 28, 2020

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  • Prep: 15 Minutes
  • Cook: 30 Minutes
  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 30 latkes or 10 servings


  1. In a food processor fitted with the grating disc, grate potatoes, onions, and lentils.
  2. Transfer mix to a bowl and squeeze out the liquid.
  3. To a clean bowl, add potato mixture, eggs, flour, salt, baking powder, cayenne, and pepper and mix until flour is absorbed.
  4. In a heavy-bottomed skillet, heat ¼ inch of oil. Once oil has reached 350⁰F (180⁰C), use a teaspoon to shape and drop the batter into the hot pan. Use a spatula to flatten the latke into disks.
  5. When the edges begin to color, flip and cook for 5 additional minutes. Transfer cooked latke to a wire rack with paper towel to drain.
  6. Enjoy warm with optional toppings.


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


Nutrition Facts

Serving Size3 latkes
Sodium420 mg
Potassium264 mg
Protein4 g
Cholesterol35 mg
Sugar1 g
Total Fat2.5 g
Saturated Fat0 g
Total Carbohydrates17 g
Dietary Fiber2 g