Tuna And Red Lentils Fritters With Spicy Yogurt

Meal Type: Appetizers


  • 3 tbsp neutral oil
  • 1 cup red lentils, soaked in 2 cups of water for 2 hours (do not discard the water!)
  • 1 leek, white parts only, sliced
  • 1 cup grated carrot
  • 1 cup grated beet
  • ¼ cup basil, finely sliced
  • 3 cans (80g) Ocean’s Tuna in Basil Oil, drained
  • 1 cup greek yogurt
  • 2 tbsp lemon juice
  • ½ tsp cayenne pepper
  • Salt and pepper, to taste


  1. To make the lentil batter, add the lentils and their soaking liquid into a high speed blender or food processor and blend until a smooth puree is formed.
  2. Add the batter to a mixing bowl with the leek, carrot, beet, half of the basil and tuna.
  3. Heat 1 tbsp neutral oil in a skillet over medium-high heat. Drop a little bit of batter. If it sizzles, the pan is ready. Once hot, work in batches and use a ¼ cup scoop to drop batter into the pan. You may have to add more oil in between batches.
  4. Cook for 3-4 minutes or until golden brown and crispy. Flip and do the same on the other side.
  5. Season with salt.
  6. In a small bowl, mix the yogurt with the cayenne pepper and lemon juice.
  7. Garnish each fritter with a dollop of spicy yogurt and fresh basil.

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