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Lentil Fritters with Labne

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Lentil Fritters with Labne are crispy, spiced Middle Eastern-inspired patties made with lentils, herbs, and spices, served with a cooling, tangy yoghurt-based labne. They’re wholesome, satisfying, and perfect as a snack, light meal, or appetizer.

  • Author: Sophia
  • Prep Time: 6 hours 25 minutes (includes overnight draining for labne)
  • Cook Time: 25 minutes
  • Total Time: 6 hours 50 minutes
  • Yield: 4 servings (about 16 fritters)
  • Category: Snack or Light Meal
  • Method: Pan-frying
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

    • Fritters:
    • 2/3 cup plain flour
    • 1 tsp baking powder
    • Pinch of cayenne pepper
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 2 eggs, separated
    • 150ml milk
    • 400g can lentils, drained and rinsed
    • 2 tbsp flat-leaf parsley, roughly chopped (plus extra for garnish)
    • 1 tbsp sunflower oil
    • 100g wild rocket leaves
    • 1 vine-ripened tomato, seeds removed and chopped
    • 1 tsp cumin seeds, toasted

 

  • Labne:
  • 400g low-fat natural yoghurt
  • 1 tsp dried mint
  • 1 tbsp fresh mint, finely chopped
  • Salt and pepper, to taste

Instructions

  1. To make labne: mix yoghurt, dried mint, fresh mint, salt, and pepper. Place in a muslin-lined sieve over a bowl. Cover and refrigerate overnight. Transfer thickened labne to a bowl and chill until serving.
  2. For fritters: sift flour, baking powder, cayenne, cumin, and coriander into a bowl. Whisk in egg yolks, then milk until smooth.
  3. Stir in lentils, parsley, salt, and pepper.
  4. In a separate bowl, beat egg whites to soft peaks and gently fold into batter.
  5. Heat sunflower oil in a non-stick pan over medium-high heat. Drop in batter (1 tbsp per fritter), cooking 4 at a time for 3–4 minutes per side until golden. Drain on paper towels. Repeat for about 16 fritters.
  6. Serve warm fritters with a dollop of labne, rocket, tomato, extra parsley, and toasted cumin seeds.

Notes

  • Use chickpeas instead of lentils for a variation in flavor.
  • Add fresh chopped chili for a spicier fritter.
  • Substitute labne with Greek yoghurt, tzatziki, or sour cream.
  • To make gluten-free, use a gluten-free flour blend.
  • Bake at 200°C (400°F) for 15 minutes if you prefer not to fry.
  • Freeze cooked fritters in a single layer, then transfer to freezer bags.

Nutrition

Find it online: https://savorymomskitchen.com/lentil-fritters-with-labne/