Side Pannel
Lentil Fritters on a Bed of Wilted Beet Greens Vinaigrette
Lentil Fritters on a Bed of Wilted Beet Greens Vinaigrette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greens, Beans
Ingredients List
- 1/4 lb Red lentils; sorted and
- -soaked for 1-hour and
- -drained
- 1 tb Chopped fresh dill
- 1 ts Paprika
- 1/2 ts Salt
- 3/4 lb Red potatoes; peeled
- Olive oil; for frying
- 1/4 lb Beet greens; stems removed
- 1 tb Balsamic vinegar
- 1/2 ts Stone-ground mustard
- 1/2 ts Capers
- Salt
- Freshly ground black pepper
- 3 tb Extra virgin olive oil
Directions
1. Place the lentils in a soup pot with enough water to cover by 2 inches.
Cook over medium heat for 20 minutes or until tender. Drain and force
through a food mill. Place the mash in a bowl, stir in the dill, paprika,
and 1/2 teaspoon salt. Grate the potatoes into the bowl and stir to blend.
2. Form the lentil mixture into half-dollar-sized fritters and fry in a
thin layer of oil until browned, about 4 minutes. Turn and brown on the
other side. Drain paper towels.
3. To make the dressing place the vinegar, mustard, capers, salt, and
pepper in a small bowl. Whisk in the olive oil until blended.
4. Parboil the beet greens in salted water until wilted. Drain and divide
among four plates. Arrange 4 or 5 fritters over the greens. Drizzle with
dressing and serve.
SERVES 4; 60-70 mins; Moderately difficult. mc-PER SERVING 38% cff:
244cals; 11g fat
VARIATIONS: The fritters and greens can also be dressed with a simple
drizzle of olive oil and lemon.
Cook over medium heat for 20 minutes or until tender. Drain and force
through a food mill. Place the mash in a bowl, stir in the dill, paprika,
and 1/2 teaspoon salt. Grate the potatoes into the bowl and stir to blend.
2. Form the lentil mixture into half-dollar-sized fritters and fry in a
thin layer of oil until browned, about 4 minutes. Turn and brown on the
other side. Drain paper towels.
3. To make the dressing place the vinegar, mustard, capers, salt, and
pepper in a small bowl. Whisk in the olive oil until blended.
4. Parboil the beet greens in salted water until wilted. Drain and divide
among four plates. Arrange 4 or 5 fritters over the greens. Drizzle with
dressing and serve.
SERVES 4; 60-70 mins; Moderately difficult. mc-PER SERVING 38% cff:
244cals; 11g fat
VARIATIONS: The fritters and greens can also be dressed with a simple
drizzle of olive oil and lemon.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
