High Protein Vegan Lentil Fritters (Flourless, Gluten-Free)

Instructions

1. Add the soaked and drained red lentils, organic extra firm tofu, hemp hearts, ground golden flax seeds, salt, garlic powder, chili flakes, turmeric, and black pepper into a blender.
2. Pour in the 1/3 cup of water little by little while blending until the mixture transforms into a very thick, smooth, paste-like batter. Ensure it is not runny.
3. Transfer the blended batter into a mixing bowl, then add the finely shredded/ chopped purple cabbage and chopped coriander. Mix everything thoroughly until the cabbage is evenly coated. No need to rest the batter—it is ready to cook immediately.
4. Heat a pan over strictly medium heat , make sure to keep the heat at medium so the cabbage cooks through beautifully without burning.
5. Add 1 ladle of batter per fritter onto the pan. (Optional: Use a round ravioli mold or pastry ring directly on the pan for perfectly clean, round edges). This was just to make the even shape, you can omit this totally.
6. Drizzle a little olive oil on top of the fritters(I used about 1 tbsp per batch), cover the pan with a lid, and cook on medium heat for 5 to 6 minutes on the first side until the top edges set and the bottom turns a beautiful light orange color.
7. Remove the lid, flip the fritters over, and cook the other side uncovered on medium heat for another 4 to 5 minutes.
8. Turn the heat up to medium-high and flip the fritters for a second time. Cook on this higher heat for just 1 minute or so to achieve that ultimate, signature crispiness without burning the cabbage. Repeat the process with the remaining oil and batter to make 9 fritters total.
9. Remove the fritters from the pan and place them immediately on a wire drying rack. Let them sit on the rack for a minute to prevent them from getting soggy before stacking them on a plate or transferring to meal prep containers.
10. Enjoy hot as is, or paired with a fresh, cool tzatziki sauce!