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!
Samantha
We make these fairly regularly. They’re so good and adaptable to what you have on hand, I usually use one regular potato and one sweet potato.
Deb
i made only small changes. I already had homemade lentil soup that was very thick- and I had already seasoned with celery, bell pepper, onion, kale, garlic, and fennel seed (which gives it an italian sausage hint).
I had a 1/3 of a box of instant potato flakes that remained from a venture of fixing a sourdough starter. So I skipped the real potato shredding and used potato flakes. I cut the flour down to about half. everything else I kept the same. Due to the structure of the creation, I effectively turned them into veggie burgers. Fried them. And they were awesome. And I am not vegan! Thanks so much for the inspiration!
Jodie
I made these last night and was really impressed with them! This recipe is definitely going in my file :)
I ended up with probably 26 small patties (using the 1 1/2 tbsp. you recommend) and browned them well. I dipped them in garlic cashew aioli. I opted for frying in coconut oil as I gave up parchment paper recently due to the toxins it leaches into food.
The batter keeps in the fridge, although it will be a bit wetter. I just formed my patties and placed them on paper towel for a bit before cooking them. I tried a glass baking pan generously coated with coconut oil the next day and it worked great! Easier than standing and frying them 4 or 5 at a time.
Thanks for the fabulous recipe!
Caroline
Easy recipe but most importantly jam packed w flavor! I had all the ingredients at home and while the lentils cooked, I prepared all the other ingredients. At first I was afraid that the patties would not hold but they did just fine.
Thanks for the recipe. Will definitely make over and over again.
Debbie
We loved this recipe, Was wondering how many fritters make up a serving for 101 calories.
Vasu
I made these for my 18 month grandson for breakfast today. Subbed cooked yellow lentils that I had on hand. Came out so yummy!!! Thank you for the recipe!!!
Ellen
Easy to make. I used zucchini instead of carrots. Tasty and filling.
Carmyn
Amazing outcome! The spices used in the mix, for the fritters, add such an amazing flavor later on when cooked! The lentils add such a flavorful flavor to these fitters. This recipe is one of my favourites! I just discovered it today, and I’m in love! I’m so glad I found it, I’m going to make these so often! Thank you!!
Jamie
Delicious
Janice
I had some red lentils so I picked this recipe to try. So glad I did.! Surprisingly tasty and filling. It’s a keeper. Thanks!!
Vanessa
Thanks for sharing! Does it keep long?
Suzanne
This looks so good! Do you use sriracha mayo for any other recipes?
Vanessa
I just made this recipe and it is so good!!
Monica
I just made these tonight by pan frying in coconut oil and they were delicious. My recommendations are to use russet for quicker cooking. I used golden and it worked but took a long time for the potato to soften. Add plenty of salt. Make the fritters fairly thin. I made mine thick at first because I was worried about them holding together in the skillet. They hold together just fine and if they are thin, the potato will soften much faster. I was lazy and just added sriracha to mayo for the sauce. I will definitely be making again. Thanks!
Cindy
Yum. Dipped in baba from my local Mediterranean restaurant.