2 Russet Potato (medium, peeled and cut into large cubes)
1/2 cup Dry Green Lentils (rinsed well)
2 1/2 Garlic (clove, smashed, divided)
1 1/2 tsps Curry Powder
1/2 tsp Sea Salt
1 head Romaine Hearts (chopped)
1 Carrot (small, cut into matchsticks)
1/4 Cucumber (chopped)
1/3 cup Unsweetened Coconut Yogurt
2 tsps Lemon Juice
Add the potatoes, lentils, and 3/4 of the garlic to a pot of salted water. Bring to a boil and cook for about 15 minutes or until the potatoes are soft and the lentils are just tender. Drain the potatoes and lentils then place them back in the same pot while warm. Add the curry powder and salt to the pot then mash with a vegetable masher until mostly smooth (some lentils may remain whole). Let the mixture rest until cool enough to handle.
Meanwhile, preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Form the potato lentil mixture into thin patties, using approximately two tablespoons of the mixture per patty. Place on the baking sheet. Bake for 15 minutes then flip and continue to bake for 10 minutes or until both sides of the fritters are brown and the outside is crispy.
Meanwhile, divide the lettuce, carrots, and cucumber between bowls. Mince the remaining garlic and add it to a small mixing bowl. Add the coconut yogurt and lemon juice and stir to combine. Season with additional salt if needed.
Divide the potato fritters between bowls and serve with the coconut yogurt sauce. Enjoy!
Leftovers Refrigerate the fritters in an airtight container for up to four days. Assemble bowls just before serving.
Serving Size One serving is six to seven fritters.
Additional Toppings Add more veggies, avocado, or fresh herbs.
No Coconut Yogurt Use Greek yogurt instead.