I went to the Gillian Welch concert last night. She’s one of my favorite singer-songwriters. It was a nice alternative to our typical netflix nights. It’s easy for me to say no. No, I’m tired. No, I have work to do. No, we can’t have people over because the house isn’t cleaned up. I’ve been wanting to invite our neighbors over for dinner for quite some time but have always found an excuse. It seems we’re in the middle of a big house project all the time and I just want everything to be perfect. But life’s not perfect. Looking back I won’t remember all these superficial details – I’ll just remember the good time we had sharing a meal with friends. It doesn’t even have to be a fancy meal, these scrumptious fritters will do just fine.
Cook the lentils. Shave the leeks by pulsing them in your food processor a few times.
Place all the ingredients in large mixing bowl and stir to combine.
After the fritters are crispy and light brown, flip then over and cook about 2 to 3 minutes per side.
Ingredients for the Lentil & Leek Cakes
1 small leek
1 cup of lentils uncooked or 2 cups cooked
2 heaping tablespoons chickpea flour or regular flour
1/2 cup of bread crumbs
1/2 cup of chopped parsley
1 teaspoon salt
oil/butter for cooking the cakes
Easy Crème Fraîche Dressing
1/4 cup crème fraîche
juice of one lemon
salt and pepper to taste
Cook the lentils. Shave the leeks by pulsing them in your food processor a few times, then place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 3 minutes per side.
For more fritters/vegetable cakes check out this post.