These potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. The recipe for these fritters is of course 100 % vegan!
I’ve always loved fritters with apple sauce! My grandma used to make the best vegetable fritters in the whole wide world. As a kid, I just couldn’t get enough of them! I haven’t made fritters for quite a while, but these vegetable fritters with red lentils turned out so delicious and comforting.
By using red lentils you can add some extra protein to your fritters. If you’re looking for more vegan potato recipes, you might also like my papas bravas with aioli. They’re also delicious with the sriracha mayonnaise. I also love adding potatoes to my vegan chickpea curry.
Are potato fritters vegan?
Many potato fritters contain eggs and are, thus, not vegan. However, it’s super easy to omit the egg and make vegan fritters. They will still hold together very well. Some fritters are “accidently vegan”, meaning that the recipe doesn’t contain any animal products for unknown reasons. Good for us vegans!
What You Need For These Potato Fritters:
- potatoes
- carrots
- red lentils
- garlic
- one small red onion
- all-purpose flour
- smoked and regular paprika powder
- majoram
- salt and pepper
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
You can also sub half of the carrots with zucchini if you want to add more vegetables. Or even use sweet potatoes instead of regular potatoes. I’ve also found a recipe for Greek zucchini fritters I would like to try.
These Vegetable Potato Fritters Are:
- easy to make
- ready in less than 25 minutes
- packed with protein (thanks to the red lentils!)
- healthy
- kid-friendly
- delicious
- budget-friendly
How Do You Make Potato Fritters Without Eggs?
Grate the potatoes and the carrots. In a large bowl, combine them with the cooked red lentils, garlic, onions, and the spices. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version.
What to Have with Potato Fritters:
Potato fritters are great with a green salad and a delicious dip. My favorite dip for vegetable fritters is spicy sriracha mayonnaise. So yummy and super easy to make! Potato fritters are also great with apple sauce. This definitely brings up childhood memories for me!
I hope you like these veggie fritters as much as we do!
Sina – xx
Vegetable Potato Fritters
Ingredients
For the vegetable potato fritters:
- 3/4 cup red lentils
- 1 small red onion, chopped
- 2 cloves of garlic
- 2 medium-sized potatoes (raw)
- 1 medium-sized carrot
- 5 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika powder
- 1 teaspoon regular paprika powder
- 1 teaspoon majoram
- salt
- black pepper, to taste
For the sriracha mayonnaise:
- 3 tablespoons vegan mayonnaise
- 1 teaspoon tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika powder
- salt
- black pepper, to taste
- sriracha sauce, to taste
Instructions
- Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
- In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
- Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
- For the vegan sriracha mayonnaise, combine all ingredients and stir well.
- Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!
Try using Gram Flour (also called Garbanzo Flour, Chickpea Flour, Besan) instead of regular flour.
Did this work?
Delicious!! I’ve always loved potato pancakes. I didn’t think these would taste right without eggs and using lentils, but boy was I wrong. I fried in pure olive oil, baked a few and added cayenne to a couple just for fun. I liked the fried best. These are definitely going to be a staple and I’m going to try freezing a few. Thank you for sharing.
Do you use raw or cooked potatoes?
Hi Tanja,
You need raw potatoes for this recipe. Makes it even easier! :-)
So easy and yummy 😍thank u so much
You can try … sour tahini goes well with it 👌🏼
These were amazing, thank you. I’m a gluten free vegan and these really hit the spot. The red lentils were a perfect binding agent and flavor.
Great recipe! The red lentils are a brilliant idea. It tasted so good. Thanks!
Hi There,
This recipe looks great and I am going to try it… any (GF) suggestions to replace the all-purpose flour. Maybe coconut flour or almod flour??
Thanks!!
Hi Jessie,
I’d try chickpea flour to make them gluten-free. :-) Let me know how it works out!
Hi Sina,
These look AWESOME and I cannot wait to cook them up this weekend!
Is the nutritional information per 1 or 12 fritters?
Thanks for this delish recipe!! 😋🙏🏻
I am wondering the same 🙈
It’s for one fritter plus dip (vegan sriracha mayonnaise). So it would be a bit less for one fritter without the dip. :-)
I made these for the second time tonight and they were great. My husband and I finished off the entire batch hah. I also love that they really are pretty quick. The lentils cook in the time that it takes to prep everything else so it makes it really easy and fast. Thanks for the recipe! It’s a keeper for me!
Do you squeeze the liquid out of the potatoes and/or carrots before adding?
Hi Cathy,
No, no need to do that. :-)
What type of potato do you use? Russet, red skin, golden?
Hi Cheryl,
I used russet potatoes, but the recipe works with every kind of potatoes. :-)
what temperature should the oven be at?
Hi Jeff, it should be at 350 °F.
Do you think I could use regular lentils for this?? I have a surplus of them! Thanks!
Hi Leah, No, the recipe only works with red lentils because they have a different texture than green or brown lentils (they turn a bit mushy while green and brown lentils hold their shape).
This is an excellent recipe, I tried it and loved it. Thank you!