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    Vegetable Potato Fritters

    Published: Mar 6, 2018 · Modified: Jul 13, 2020 by Sina · This post may contain affiliate links · 55 Comments

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    Red Lentil Fritters

    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!

    Vegetable Potato Fritters

    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.

    Vegetable Potato Fritters

    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!

    Vegetable Potato Fritters

    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.

    Vegetable Potato Fritters

    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.

    Vegetable Potato Fritters

    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

    Vegetable Potato Fritters

    These potato fritters with red lentils are super easy to make and so delicious! They're best with spicy sriracha mayonnaise. Of course 100 % vegan!
    4.71 from 116 votes
    Print Pin Rate
    Course: Entrée
    Cuisine: American
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 25 minutes mins
    Servings: 12 fritters
    Calories: 101kcal
    Author: Sina

    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!

    Nutrition

    Calories: 101kcal | Carbohydrates: 18g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 246mg | Fiber: 3g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 10.7mg | Calcium: 10mg | Iron: 1.3mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Reader Interactions

    Comments

    1. Lemongrass

      April 28, 2019 at 12:50 am

      5 stars
      Great recipe. I used ground flax seed instead of flour. I also made some with grated eggplant.

      Reply
      • Kristin

        May 19, 2019 at 3:24 pm

        How much flaxseed did you use?

        Reply
    2. Ioana

      March 31, 2019 at 2:15 pm

      5 stars
      This is an excellent recipe, I tried it and loved it. Thank you!

      Reply
    3. Leah

      March 06, 2019 at 8:18 pm

      Do you think I could use regular lentils for this?? I have a surplus of them! Thanks!

      Reply
      • Sina

        March 08, 2019 at 11:35 am

        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).

        Reply
        • Stacey

          May 16, 2019 at 1:24 am

          I used regular lentils and it worked just fine. ;)

    4. Jeff Wood

      March 05, 2019 at 5:46 pm

      what temperature should the oven be at?

      Reply
      • Sina

        March 08, 2019 at 11:36 am

        Hi Jeff, it should be at 350 °F.

        Reply
    5. Cheryl

      November 21, 2018 at 6:18 pm

      What type of potato do you use? Russet, red skin, golden?

      Reply
      • Sina

        November 22, 2018 at 12:07 pm

        Hi Cheryl,

        I used russet potatoes, but the recipe works with every kind of potatoes. :-)

        Reply
    6. Cathy

      November 21, 2018 at 6:01 pm

      Do you squeeze the liquid out of the potatoes and/or carrots before adding?

      Reply
      • Sina

        November 22, 2018 at 12:07 pm

        Hi Cathy,

        No, no need to do that. :-)

        Reply
    7. Bethany Bolthouse

      October 25, 2018 at 11:58 pm

      5 stars
      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!

      Reply
    8. Abi

      September 28, 2018 at 2:26 am

      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!! 😋🙏🏻

      Reply
      • Jonna

        November 06, 2018 at 9:44 am

        I am wondering the same 🙈

        Reply
        • Sina

          November 06, 2018 at 10:30 am

          It’s for one fritter plus dip (vegan sriracha mayonnaise). So it would be a bit less for one fritter without the dip. :-)

    9. Jessie

      September 05, 2018 at 4:17 am

      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!!

      Reply
      • Sina

        September 08, 2018 at 11:24 am

        Hi Jessie,

        I’d try chickpea flour to make them gluten-free. :-) Let me know how it works out!

        Reply
    10. Catherine

      June 01, 2018 at 11:35 pm

      5 stars
      Great recipe! The red lentils are a brilliant idea. It tasted so good. Thanks!

      Reply
    11. Alessandro

      April 30, 2018 at 8:45 pm

      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.

      Reply
    12. Shaima

      April 11, 2018 at 8:23 pm

      So easy and yummy 😍thank u so much

      You can try … sour tahini goes well with it 👌🏼

      Reply
    13. Tanja

      March 13, 2018 at 5:55 pm

      Do you use raw or cooked potatoes?

      Reply
      • Sina

        March 13, 2018 at 6:09 pm

        Hi Tanja,

        You need raw potatoes for this recipe. Makes it even easier! :-)

        Reply
    14. Marie G

      March 11, 2018 at 7:02 pm

      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.

      Reply
    15. Bruce Denney

      March 07, 2018 at 8:45 am

      Try using Gram Flour (also called Garbanzo Flour, Chickpea Flour, Besan) instead of regular flour.

      Reply
      • Hope

        October 02, 2018 at 1:58 am

        Did this work?

        Reply
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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