Avocado and Lentil Fritters with Lemon Avocado Yogurt Sauce

HomeRecipesMeals & DishesAppetizersAvocado and Lentil Fritters with Lemon Avocado Yogurt Sauce

Total Time: 27 min

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Cook Time: 12 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 800

Total Fat 54g

Saturated Fat 10g

Trans Fat 0g

Cholesterol 20mg

Sodium 990mg

Total Carbs 65g

Dietary Fiber 16g

Total Sugars 7g

Protein 20g

Vitamin A 157 mcg; Vitamin C 31 mg; Calcium 252 mg; Iron 6 mg; Vitamin D 1 mcg; Folate 347 mcg; Omega 3 Fatty Acid 0.5 g.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This plant-forward recipe is perfect for a Meatless Monday dinner, a warm lunch, or anyone looking to embrace the Mediterranean Diet. This recipe is jam-packed with 57% DV dietary fiber from favorites like lentils and avocados. Make these fritters into a sandwich, stuff into your favorite pita or serve as an appetizer at your next party. Additionally, this dish provides a good source or excellent source of 11 of the 13 essential nutrients: vitamins A (15% DV), C (35% DV), E (45% DV), K (160% DV; high potency), B1 (60% DV), B2 (30% DV), B3 (60% DV), B5 (40% DV), B6 (30% DV), folate (90% DV), along with copper (60% DV), an antioxidant helpful to the immune system. Enjoy!

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Serves: 4

Ingredients
Instructions

Sauce 1 cup whole fat Greek yogurt 1 Tbsp. lemon juice 1/2 ripe, Fresh California Avocado, peeled and seeded 1/4 cup parsley 1/2 tsp. sea salt, or to taste Fritters 1 1/2 cups cooked brown lentils 1 ripe, Fresh California Avocado, peeled and seeded 2 tsp. lemon juice 1/4 cup chopped onions 2 cloves garlic, chopped 1/4 cup parsley 1/2 tsp. za'atar, or ground coriander 1/2 tsp. sea salt, or to taste 1/4 cup all-purpose flour 1 1/2 cups bread crumbs 1 cup extra virgin olive oil, for frying Salad 4 cups arugula, or shredded Tuscan kale 2 tsp. lemon juice 1 Tbsp. extra virgin olive oil 1/4 tsp. sea salt, or to taste 1/4 ripe, Fresh California Avocado, peeled, seeded and chopped 1 tsp. sesame seeds, optional

Add yogurt, lemon juice, avocado, parsley and sea salt to food processor. Blend for 30 seconds, scraping down the sides as needed. Test for flavor and add salt as needed.
Rinse food processor to make the fritters. Add lentils, avocado, lemon juice, chopped onions, garlic and parsley to the food processor. Blend ingredients for 1 minute, frequently scraping down sides. Add za’atar, sea salt, flour and bread crumbs; pulse for 30 seconds to incorporate the bread crumbs.
Using a cookie scoop or tablespoon, form 2 tablespoon patties. Patties will be about 2 1/2 inch circles and 1/2 inch in thickness.
In a heavy cast iron skillet or heavy skillet, heat olive oil over medium-high heat. Pan fry the fritters for 2 minutes on one side and 1 to 2 minutes on the other or until lightly golden brown in color. Transfer cooked fritters to plate and cover with paper towels. Cook fritters in 3 to 4 batches.
In a separate mixing bowl, toss greens with lemon juice and massage in extra virgin olive oil and sea salt.
To plate, place 1 cup greens on each plate. Place 4 fritters around the bed of greens and drizzle or dollop with the lemon and avocado yogurt sauce.
Add chopped avocado, and for optional garnish sprinkle with sesame seeds.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

Recipe Categories: Appetizers Blogger Recipes Entrees Have A Plant® Mediterranean Diet Plant Protein Registered Dietitian Recipes Salsas & Sauces Vegetarian

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