side dish recipe · #04537
Garam Masala Mint Tahini Carrot Lentil Fritters
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 49 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 10
Prep25 min
Cook24 min
Inactive0 min
Total49 min
Ingredients
- 1 cupAll-Purpose Flour
- 3 eggsChicken Egg
- 1 cupBreadcrumbs
- ¼ cupCanola Oil
- 12 ozCarrot
- 8 ozCanned Lentils
- 1 tbspGaram Masala
- 3 tbspMint
- ¼ cupTahini
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Prepare the Carrot, Canned Lentils: drain and rinse any canned ingredient, shred or chop firm produce, and pat wet ingredients dry.
- Keep the Chicken Egg refrigerated until ready to cook. Combine it with the Carrot, Canned Lentils, All-Purpose Flour, Breadcrumbs, Garam Masala, Mint, Tahini, and Table Salt to make a thick batter. Do not eat or taste the raw batter.
- Heat the Canola Oil in a skillet. Cook spoonfuls of batter in batches, flattening them into fritters and turning once, until browned and the centers reach at least 160°F (71.1°C). Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 13.5 g
- Carbohydrates
- 44.7 g
- Fat
- 18.3 g
- Fiber
- 6.7 g
- Sodium
- 592 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Egg, Wheat, Sesame
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.