2 large baking potatoes, peeled and cooked

1 cup cooked red or orange lentils

1 small onion, roughly chopped

2 garlic cloves

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

Olive oil or coconut oil, for cooking

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In a food processor or blender, combine the cooked potatoes, lentils, onion, garlic, paprika, cumin, coriander, parsley, salt, and pepper.
Pulse until the mixture is well incorporated but not overly smooth—some texture is good.
Scoop out the mixture, form into balls, and gently flatten into patties.
Heat a grill pan or skillet over medium heat and grease with olive oil or coconut oil.
Cook the fritters for 4–5 minutes on each side until golden brown and crisp.
Serve warm on a bed of greens, accompanied by avocado cream sauce, salted cucumber salad, or Sambal Oelek if desired.

Bake the fritters at 400°F (200°C) for 20–25 minutes, flipping halfway for an oil-free version.

Add grated carrots, zucchini, or spinach for extra veggies.

Add chili flakes or jalapeños for heat.

Mix in shredded vegan cheese or feta for added flavor.

Try herbs like cilantro, dill, or mint in place of parsley.

Store in the fridge for up to 3 days or freeze for 1 month.

Reheat in a skillet or bake at 350°F (175°C) for 10–12 minutes.

Freeze uncooked patties and cook from frozen as needed.