Lentil & Corn Fritters (plus Lentils & Couscous)

I made lentils the other day, and was really surprised at how good they were.  They were easy to make and flavorful.  We served ours on top of pearl couscous, my new favorite grain product.  It made a great  healthy dinner, and we had tons of lentils left over.

I got the idea to make lentil fritters, and invented the fritter recipe using masarepa (my other favorite grain product).  If you have leftover lentils, these are very easy and quick to make.  If not, you should make this first recipe and have it for dinner with rice or couscous.  The next day, you can make the fritters with the leftovers.

Ingredients for lentils:

1 pound red lentils, picked over and well washed

1 tablespoon olive oil

1/2 onion, chopped

3 cloves garlic, minced

1/2 teaspoon cumin

4 cups water

1 cube chicken or vegetable bouillon

Salt and pepper to taste

3 tablespoons red or white wine

2 wedges Laughing Cow creamy Swiss cheese (optional)

Chopped scallions and cilantro for garnish

Cooked rice or couscous for serving

Heat the olive oil in a saucepan over medium heat.  Add the onion, garlic and cumin and saute until softened, about five minutes.  

Raise the heat the medium high.  Add the lentils, water, and bouillon.  Bring to a boil, then reduce heat and simmer, covered, for about twenty minutes.  The lentils should be tender and lightened in color, with almost all the liquid absorbed.

Add the wine and salt and pepper to taste.  Raise the heat and cook for another 2-3 minutes.  Stir in the cheese, if using, and stir until smooth.

Serve over rice or couscous with scallions and cilantro on top.

Ingredients for the fritters:

1 1/2 cups leftover lentils (from above recipe, or any well-cooked red lentils)
1 cups frozen corn kernels (no need to defrost)
3 scallions, sliced
3 tablespoons chopped cilantro
1 cup masarepa
Sea salt
1 cup hot water
Canola oil or olive oil for cooking
Lime wedges for serving

In a large bowl, mix the leftover lentils, corn, scallions, cilantro, masarepa, and a pinch or two of salt.  Add the hot water and stir to combine.  Let sit for five minutes.

Meanwhile, heat about 1/8 inch of oil in a heavy skillet over medium-high heat.  When the oil is hot enough, a droplet of water should bounce and skitter across the skillet.

Using your hands, make balls of dough a little larger than golf balls and flatten them slightly to form patties.  Fry until golden brown on both sides, about 3 minutes per side.  Be gentle when you flip them--you'll lose a few pieces of corn, but that's okay.

Drain on paper towels.  Serve hot, with sea salt sprinkled on top and lime wedges for squeezing over.

Extra uncooked fritter mixture can be kept for up to three days in the refrigerator.