Red Lentil Latkes

Ingredients

• 1/2 cup dry red lentils
• 1 medium potato, grated — about 1/2 pound, peeling is optional
• 1 large egg
• 1 garlic clove, finely sliced
• Parmesan cheese, grated — optional, 2 tablespoons, or other cheese
• hot sauce — optional, 1 or 2 dashes
• 1/4 teaspoon salt
• black pepper — optional, to taste
• 2 tablespoons canola oil

Method

1. Wash hands with soap and water.
2. Add the lentils to a medium saucepan and add water to cover by about an inch.
3. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes.
4. Drain and set aside.
5. 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.
6. Crack the egg in a medium bowl and beat it lightly.
7. Add the potato, cooked lentils, garlic, and green onion.
8. Add cheese and hot sauce if you're using them.
9. Add the salt and a good grinding of black pepper and stir until combined.
10. Heat a large skillet over medium heat, then add a generous drizzle of oil (1-2 tablespoons).
11. 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.
12. Cook for about 4 to 5 minutes per side, until the latkes are deeply golden brown and cooked through.
13. Add a little more oil to the pan for each additional batch.
14. Serve immediately or keep the latkes warm in a 200 °F oven for up to an hour.