Φακοκεφτέδες — Lentil Keftedes (Lentil Fritters)

Crispy on the outside, earthy and soft within, these lentil fritters are a staple across the Greek
islands during Lent. They prove that legumes need nothing more than herbs, good olive oil, and
high heat to become genuinely exciting food. Serve with a sharp lemon wedge.

FASTING LEVEL: Fast With Oil (requires frying; not suitable for oil-free days)

SERVINGS: 4 (about 16 fritters)
TIME: 45 minutes (plus lentil cooking)

INGREDIENTS:
- 300 g green or brown lentils, rinsed
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 80 g fine semolina or breadcrumbs
- Large bunch of flat-leaf parsley, finely chopped
- 2 tablespoons fresh mint, chopped (or 1 teaspoon dried)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- Zest of 1 lemon
- Salt and black pepper to taste
- Olive or sunflower oil for frying
- Lemon wedges, for serving

METHOD:
1. Cook lentils in plenty of unsalted water until very tender, about 25-30 minutes. Drain thoroughly and let cool for 10 minutes.
2. Mash lentils with a fork or potato masher — leave some texture, do not puree.
3. Add onion, garlic, semolina, parsley, mint, cumin, oregano, coriander, lemon zest, salt, and pepper. Mix until the dough holds together when shaped.
4. If the mixture is too wet, add more semolina. If too dry, add a splash of water. Refrigerate 15 minutes if soft.
5. Shape into patties about 6 cm across and 1.5 cm thick.
6. Heat 1 cm of oil in a heavy skillet over medium-high heat. Fry keftedes for 3 minutes per side until deeply golden and crispy.
7. Drain on paper towels. Serve hot with lemon wedges.

NOTES:
- Lentils contain about 25 g protein per 100 g dry — these fritters are a protein powerhouse.
- The semolina helps absorb moisture and gives a better crust than flour alone.
- Do not salt the lentils during cooking — it toughens the skins and increases cooking time.
- These can be baked at 200C for 25 minutes on an oiled tray, flipping once, for a lighter result.

NUTRITION (per serving, approximate):
Calories: 380 | Protein: 20 g | Carbohydrates: 52 g | Fat: 10 g | Fibre: 12 g