Beet and Lentil Fritters with Horseradish Yogurt

Crisp stovetop beet and lentil fritters served with tangy horseradish yogurt, an easy vegetarian meal ready in about 30 minutes.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup cooked lentils
• 1 cup cooked beet
• 1 egg
• 0.333 cup breadcrumbs
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons vegetable oil
• 0.5 cup plain yogurt
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice

Cooking instructions

1. In a bowl, combine the lentils, cooked beet, egg, breadcrumbs, salt, and pepper. Mash about one-quarter of the lentils against the bowl to help the mixture hold together, leaving the rest intact. (about 3 min)
2. Divide the mixture into eight equal portions and shape each into a 1/2-inch-thick patty. Chill the patties for 5 minutes if they feel soft. (about 5 min)
3. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the patties in a single layer without crowding. (about 2 min) — Medium heat
4. Sear the patties until the bottoms are crisp and browned, about 4 minutes. (about 4 min) — Medium heat
5. Flip the patties carefully and cook until the second sides are crisp and the centers are hot, about 4 minutes more. (about 4 min) — Medium heat
6. Stir the yogurt, horseradish, and lemon juice together. Serve the hot fritters with the horseradish yogurt. (about 2 min)