Here’s one of my favorite Weight Watchers Vegetarian Recipes for those days when I want a really filling and satisfying dish that is equally delicious. These Lentil Fritters are crisped on the outside, and soft and warm on the inside. They are served on a bed of fresh, sweet and tangy cabbage slaw and topped with a cool creamy, cucumber yogurt sauce.
Packed with an incredible amount of fiber and protein, these lentil fritters come out to just 5 Points plus per serving! They are a bit time consuming to make, but you can cut some of the prep work out and used canned lentils, if you prefer. But it is well worth the effort – they are fantastic!
Lentil Fritters Recipe
Ingredients
Servings:
- 1 cup dry lentils
- 2 ½ cups water
- 4 cloves garlic
- ½ cup Panko breadcrumbs
- 1 tsp cumin
- Juice from 1 lemons + 1 extra tbsp
- Juice of 1 lime
- 1 tbsp honey
- 2 tbsp cider vinegar
- ½ cup fresh cilantro
- ½ cup fresh parsley
- 2 tbsp olive oil - plus 1 extra tsp
- 1 small red cabbage - shredded
- 1 cup plain - nonfat Greek yogurt
- 1 small Persian cucumber
- Salt and pepper to taste
- Pinch of ground cardamom
Instructions
- Place lentils in a medium-sized saucepan, and cover with water. Bring to a boil, then turn heat to low, cover and cook until lentils are tender, about 30-35 minutes.
- Place half of the cooked lentils in a food processor. Add in cilantro, parsley, 2 garlic cloves, cumin, 1 tbsp lemon juice, and cardamom. Process until smooth.
- In a large bowl, combine the processed lentil mixture with the remaining lentils, the breadcrumbs, and season with salt and pepper as desired.
- Shape into 18 oval shaped patties. Place on glass dish, cover with plastic wrap and refrigerate for 2-3 hours.
- Make cucumber sauce by mixing together the cucumber, yogurt, juice from 1 lemon, 1 clove garlic (minced) and season with salt and pepper as desired. Mix well, cover and refrigerate at least 1 hour.
- Make cabbage salad by combining cabbage, honey, juice from 1 lime, 1 tsp olive oil, 1 garlic clove (minced) and salt and pepper. Toss well to combine.
- Heat 1 tbsp oil in a large, nonstick skillet over medium high heat. Working in 2 batches, cook 9 of the patties until browned, about 3-4 minutes each side. Repeat with remaining tbsp of oil and remaining 9 patties.
- Divide cabbage salad equally onto 6 plates. Top with 3 lentil fritters and about 3 tbsp yogurt sauce.
Nutrition
Serving: 3 fritters with cabbage salad and yogurt sauceCalories: 224 kcal (11%)Carbohydrates: 31 g (10%)Protein: 13 g (26%)Fat: 5 g (8%)Fiber: 10.5 g (44%)
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!
8 Comments
Would you happen to know the points plus value for a serving of just the lentil fritters? I have some in the freezer that I want to use but I won’t be making the cucumber sauce or slaw. We LOVED them the first time around! Thanks.
These look great! I’m new to all this so forgive me, but how much of the lentils should I use per fritter? Is there a rule of thumb I should know. Thanks so much and love your site!!
I made these for our dinner tonight and they were really yummy! and they were husband and toddler approved. :)
This cucumber-yogurt sauce is especially delicious, I will be thinking up other food items to put it on.
These look delicious but I tried to make them tonight and they completely crumbled when I cooked them. Am I doing something wrong???
I assume the vinegar is added to the cabbage slaw dressing, or not?
Delicious! And extremely filling. This is definitely going on the meal rotation :)
What kind of lentils -‘brown or red’?
I used green, actually. But you can use any kind you’d like.