Lentil ricotta fritters | Heart and Stroke Foundation

Ingredients

• 3/4 cup (175 mL) red lentils, rinsed
• 1 cup (250 mL) part skim ricotta cheese
• 2 eggs
• 3 tbsp (45 mL) chopped fresh parsley
• 1 tbsp (15 mL) chopped fresh mint (optional)
• 2 cloves garlic, minced
• 3 tbsp (45 mL) freshly grated Parmesan cheese
• 2 tbsp (25 mL) 0% plain Greek yogurt
• 1 tbsp (15 mL) low fat mayonnaise
• 2 tsp (10 mL) hot sauce