Red Lentil Latkes

Ingredients, directions and serving information for Red Lentil Latkes.

• 1/2 cup dry red lentils
• 1 medium potato, grated
• 1 large egg
• 1 garlic clove, finely sliced
• Parmesan cheese, grated
• hot sauce
• 1/4 teaspoon salt
• black pepper
• 2 tablespoons canola oil

1. Wash hands with soap and water.
2. Add the lentils to a medium saucepan and add water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes. Drain and set aside.
3. Meanwhile, remove the excess water from the potato: you can either squeeze it by the handful, or put the entire pile on a clean tea towel and wring it out.
4. Crack the egg in a medium bowl and beat it lightly. Add the potato, cooked lentils, garlic, and green onion. Add cheese and hot sauce if you're using them. Add the salt and a good grinding of black pepper and stir until combined.
5. Heat a large skillet over medium heat, then add a generous drizzle of oil (1-2 tablespoons). Working in batches, so as not to crowd the pan, add clumps of the potato-lentil mixture (about the size of a golf ball or slightly larger works well), and flatten each as soon as it's in the pan, making them about a half inch thick.
6. Cook for about 4 to 5 minutes per side, until the latkes are deeply golden brown and cooked through. Add a little more oil to the pan for each additional batch. Serve immediately or keep the latkes warm in a 200 °F oven for up to an hour.