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 non-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!
Aseneth Luna
Thank you so much for this recipe, I just made it and it was a hit for my daughters and I.
I had zucchini sitting in my fridge and I added it after squeezing the extra liquid.😊
Anne
Thank you for this recipe! It’s easy, delicious and so flexible. I have made it several times, each time adapted to what I had in my fridge, and each time, it turned out wonderfully delicious. BTW, I always baked mine at 400 degrees, for about 20 minutes.
Wanda Sparkes
Loved these, made as directed. Has anyone tried to cook them in an air fryer?
Joann
These are awesome. I left out the marjoram and used oat flour so they would be gluten free. My hubby asked for more ! I think I will add roasted red pepper next time.
Dianne Koehler
we really loved this and a great use of lentils! would prefer real measurements instead of “medium” or large. makes it so much harder to replicate. The sauce also is superb. This will appear on our table many more times.
Patricia Littlefield
I make fritters with red lentils and you don’t need to precook the lentils. Soak the red lentils for a couple hours, then grind in the food processor. I also don’t use any flour. I have not made them with potatoes due to the high glycemic load of lentils. I like to add red onion and collard greens to mine.
Karen
Ty, I’m definitely going to try this with your suggestions. How much red onion and kale did you use?
Kass
10/10 would recommend! I baked them in the oven at 375 for about 30 minutes and flipped half way through. Will definitely be making these again :)
Melissa
I am not a vegan, but found this recipe after trying to incorporate more fiber into my toddler’s diet. These are surprisingly delicious. I made them both on the stove top and in the oven and I prefer them in the oven. Bake at 400° for 20 minutes and then finish them off under the broiler. The sauce is also delicious. I added a little bit of hot Hungarian paprika. Will be making again!
M&M
My best friend and I made these together last night via WhatsApp cause, well—COVID is trying to ruin everything! We used green lentils cause that’s what we had, and decided to add other spices like cumin and sumac. We used oregano to substitute the marjoram and I threw in som Lawry’s because everything tastes better with that. I didn’t have vegan mayo. I made a creamy sauce with cashews, chipotle pepper in adobo sauce, agave, a little salt and Some lemon juice. AMAZING. Will definitely try this recipe again.
L Shaw
We loved these fritters – a big hit!
Angie
Super tasty! I made them exactly as written except that I only needed about 1 TB oil per batch of fritters and I omitted the tomato paste from dipping sauce and added a squeeze of fresh lemon juice. My husband and 11-year old declared them yummy, too!
Sue Riselay
My daughter and I both rated these a 5. Easy and delicious as a snack, appetizer or a meal with a salad!
Tabatha
These were CRAZY good. Wow.
My family of 5 is on a journey to being “meat free” .. and these knocked our socks off.
I used green lentils, it’s what I had. Everything else was spot on to your recipe. Can’t wait to try variations!