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Zucchini & Potato Fritters with Lentil, Bell Pepper & Goat Cheese Salad.

  • ¾ cup
    brown lentils
  • 1 clove
    garlic
  • ½ (4 oz) log
    goat cheese
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ¼ cup
    plain Greek yogurt
  • 1
    red bell pepper
  • 1 medium
    yellow potato
  • 1 medium
    zucchini squash
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    gluten-free flour
  •  
    salt
  • 1
    Rinse lentils under cold water and transfer to a small saucepan. Add water and salt; bring to a boil. Reduce heat to a simmer and cook until tender, 15-25 minutes.
    ¾ cup brown lentils
    ⅛ tsp salt
    1 ½ cups water
  • 2
    Wash and dry zucchini, potato, bell pepper, and parsley.
    1 zucchini
    1 medium yellow potato
    1 red bell pepper
    ½ small bunch Italian (flat-leaf) parsley
  • 3
    Coarsely grate the zucchini. Peel and coarsely grate the potato. Place both in the middle of a clean tea towel, bring the corners together, and squeeze out excess moisture. Transfer to a medium bowl.
    1 zucchini
    1 medium yellow potato
  • 4
    Heat a skillet over medium heat.
  • 5
    Add oil, flour, salt, and pepper to bowl and mix.
    ½ tbsp extra virgin olive oil
    3 tbsp gluten-free flour
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Once the skillet is hot, add oil to coat the bottom. Using a ¼ cup measure, form the zucchini mixture into patties. Working in batches if necessary, add patties to the skillet and flatten into ½-thick circles using the back of a spatula. Cook, flipping once, until golden and cooked through, 6-8 minutes. Remove to a paper towel-lined plate.
    1 tbsp extra virgin olive oil
  • 7
    Shave parsley leaves off the stems; discard the stems and mince the leaves. In a small bowl, prepare sauce by mixing together ½ of the minced parsley (save the rest for the salad), yogurt, salt, and pepper. Set aside.
    ¼ cup plain Greek yogurt
    1 pinch salt
    1 pinch black pepper
  • 8
    Peel and mince garlic. In a medium bowl, prepare dressing by whisking together garlic, oil, vinegar, Dijon, salt, and pepper.
    1 clove garlic
    1 ½ tbsp extra virgin olive oil
    ½ tbsp balsamic vinegar
    ⅛ tsp Dijon mustard
    ⅛ tsp salt
    1 pinch black pepper
  • 9
    Add remaining parsley to bowl with dressing. Seed bell pepper, cut into small strips, and add to the bowl.
    1 red bell pepper
  • 10
    Drain lentils, add to bowl, and toss salad.
  • 11
    To serve, divide lentil salad and fritters between plates. Crumble goat cheese over the salad and top fritters with yogurt sauce. Enjoy!
    ½ (4 oz) log goat cheese