In preparation for Hanukkah, clinical dietitian and Herbalife consultant Veronica Meisler presents a new and surprising recipe for lentil and vegetable fritters.
Instead of sacrificing flavor or loading up on calories, Veronica offers a light, colorful, and nutritious version that makes room for lentils, fresh vegetables, and a smart preparation technique.
Thus was born a festive recipe that is suitable for families, children, and anyone who wants to enjoy a heart-warming pancake without guilt.
Want more news, videos and stories? Join the Haredim 10 WhatsApp channel >>
Ingredients list: (for about 20 pancakes):
- 2 chopped onions
- 2 cups green/brown lentils after soaking
- 1 medium sweet potato
- 2–3 carrots or 2 zucchini
- 3 celery leaves
- ½ bunch of parsley or cilantro
- 2 eggs
- ½ cup fine Quaker (oatmeal)
- To upgrade the protein (optional but highly recommended):
- 3–4 tablespoons cottage cheese 3–5% / Greek yogurt 5% – increases protein and stabilizes
Seasoning:
- 1 teaspoon salt
- ½ teaspoon pepper
- A teaspoon of cumin
- 1 teaspoon crushed garlic or ½ teaspoon garlic powder
- Recommended addition: ½ teaspoon turmeric + a pinch of smoked paprika
Preparation method:
- Light frying: Fry the onion in a tablespoon of olive oil until lightly browned.
- Cooking the lentils:
Add the lentils, fill with water to cover, and cook until softened and the water has almost completely dried up.
tip: Leave a little moisture – this improves the texture.
- Grind vegetables:
In a food processor – coarsely grind the sweet potato, carrots/zucchini, celery, and parsley.
- Mix everything:
In a large bowl – combine vegetables, lentils, eggs, flour and spices.
If adding cottage/Greek – add at this stage.
The texture should be firm but soft – like meatball mixture.
- Baking:
- Make pancakes on greased baking paper.
- Spray a little oil on top to make it crispy.
- Bake at 180° for about 25–30 minutes until golden brown.
