YOUR SOLIN GENERATED RECIPE
Crispy Baked Spiced Potato and Pea Fritters with Fresh Cilantro Chutney
Enjoy these hearty, crispy fritters featuring a blend of spiced potatoes, peas, and lentils, baked to perfection and paired with a vibrant, tangy cilantro chutney. This dish is both satisfying and nutritious, boasting a delightful mix of textures and flavors ideal for a fulfilling meal any time of day.
INGREDIENTS
1 medium Russet Potato (150g)
1/2 cup Frozen Green Peas (80g)
2 Large Eggs
1/4 cup Chickpea Flour (28g)
1/2 cup Cooked Lentils (100g)
1/2 cup Fresh Cilantro
2 Tbsp Plain Nonfat Greek Yogurt
1 Tbsp Lemon Juice
1 Garlic Clove
1 Green Chili
1 tsp Cumin Powder
1 tsp Smoked Paprika
Salt and Black Pepper to taste
Olive Oil Spray
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
Peel and grate the Russet potato, then squeeze out excess moisture using a clean towel or cheesecloth.
In a large bowl, combine the grated potato, frozen peas (thawed), mashed cooked lentils, and chickpea flour. Crack in the eggs and mix well.
Add cumin powder, smoked paprika, salt, and black pepper to the mixture. Stir until all ingredients are evenly incorporated.
Scoop the mixture into small patties (fritters) and place them on the prepared baking sheet. Flatten slightly to ensure even cooking.
Bake the fritters for 20-25 minutes, flipping them halfway through to achieve a crispy exterior.
Meanwhile, to prepare the cilantro chutney, blend together fresh cilantro, plain nonfat Greek yogurt, lemon juice, garlic, green chili, and a pinch of salt until smooth.
Once the fritters are golden and crispy, remove them from the oven and serve warm with the fresh cilantro chutney on the side.