Red Lentil Latkes
Ingredients
- Lentils, dry96g≈ 8 × tablespoon
- Potatoes, russet227g≈ Potato medium (2-1/4" to 3-1/4" dia)
- Eggs, Grade A, Large, egg whole50g≈ 1 large
- Garlic, raw3g≈ 1 clove
- PARMESAN CHEESE10g≈ 2 × 1 tablespoon grated
- Sauce, hot chile, sriracha, TUONG OT SRIRACHA0.5g
- Salt1.5g≈ 3.75 × 1 pinch
- Canola oil28g
Estimated Cost
- Lentils, dry (96g)—
- Potatoes, russet (227g)—
- Eggs, Grade A, Large, egg whole (50g)$0.21
- Garlic, raw (3g)$0.08
- PARMESAN CHEESE (10g)$0.15
- Sauce, hot chile, sriracha, TUONG OT SRIRACHA (0.5g)—
- Salt (1.5g)$0.00
- Canola oil (28g)—
* Cost estimate based on 4 of 8 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Put the red lentils in a medium saucepan and cover with water by about an inch. Bring to a boil, reduce heat, and simmer for 15 minutes until soft. Drain.
- 2
2. Squeeze the shredded potato in your hands to remove excess water, or wrap it in a clean kitchen towel and wring it out.
- 3
3. Beat the egg in a medium bowl. Fold in the drained lentils, potato, garlic, Parmesan if using, hot sauce if using, salt, and black pepper until combined.
- 4
4. Heat a large skillet over medium heat and add 1 to 2 tablespoons of oil.
- 5
5. Drop golf-ball-sized portions of the mixture into the pan and flatten each to about half an inch thick.
- 6
6. Cook for 4 to 5 minutes per side until deeply golden brown and cooked through. Add more oil between batches. Serve right away or keep warm in a 200°F oven for up to an hour.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.