Lentil latkes with chard yogurt sauce Recipe - Los Angeles Times

Ingredients

• 1 large bunch chard (about 8 large leaves), stems removed
• 1 cup whole milk yogurt
• 2 garlic cloves, minced
• 1/2 teaspoon salt, or to taste
• Semi-hot pepper flakes such as Turkish Maras pepper or Aleppo pepper (optional, for garnish)
• 1 cup red lentils, rinsed
• 2½ cups water
• 1 cup fine bulgur (bulgur No. 1)
• 1 cup minced onion
• 1/3 cup chopped parsley
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon semi-hot pepper flakes such as Turkish pepper flakes or Aleppo pepper, or a pinch of cayenne pepper, or to taste, plus more for garnish
• 1 egg
• Olive oil, for frying
• Prepared chard yogurt sauce