Name: Zucchini & Potato Fritters with Lentil, Bell Pepper & Goat Cheese Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 ¼ cups brown lentils, dried; 2 cloves garlic; 1 ½ (113 g) logs goat cheese; 1 ½ small bunches Italian (flat-leaf) parsley; ¾ cup plain Greek yogurt; 3 red bell peppers; 3 medium yellow potatoes; 3 medium zucchini squash; all-purpose flour; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Zucchini & Potato Fritters with Lentil, Bell Pepper & Goat Cheese SaladZucchini & Potato Fritters with Lentil, Bell Pepper & Goat Cheese Salad — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

2 ¼ cups brown lentils, dried

2 cloves garlic

1 ½ (113 g) logs goat cheese

1 ½ small bunches Italian (flat-leaf) parsley

¾ cup plain Greek yogurt

3 red bell peppers

3 medium yellow potatoes

3 medium zucchini squash

all-purpose flour

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Rinse lentils under cold water and transfer to a large pot. Add water and salt; bring to a boil. Reduce heat to a simmer and cook until tender, 15-25 minutes.

Wash and dry zucchini, potatoes, bell peppers, and parsley.

Coarsely grate the zucchini. Peel and coarsely grate the potatoes. Place both in the middle of a clean tea towel, bring the corners together, and squeeze out excess moisture. Transfer to a medium bowl.

Heat a skillet over medium heat.

Add oil, flour, salt, and pepper to bowl and mix.

Once the skillet is hot, add oil to coat the bottom. Using a ¼ cup measure, form the zucchini mixture into patties. Working in batches if necessary, add patties to the skillet and flatten into ½-thick circles using the back of a spatula. Cook, flipping once, until golden and cooked through, 6-8 minutes. Remove to a paper towel-lined plate.

Shave parsley leaves off the stems; discard the stems and mince the leaves. In a small bowl, prepare sauce by mixing together ½ of the minced parsley (save the rest for the salad), yogurt, salt, and pepper. Set aside.

Peel and mince garlic. In a large bowl, prepare dressing by whisking together garlic, oil, vinegar, Dijon, salt, and pepper.

Add remaining parsley to bowl with dressing. Seed bell peppers, cut into small strips, and add to the bowl.

Drain lentils, add to bowl, and toss salad.

To serve, divide lentil salad and fritters between plates. Crumble goat cheese over the salad and top fritters with yogurt sauce. Enjoy!

Open this recipe in Flambette