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

Directions

1. Rinse the lentils and put them in a small saucepan with water and a pinch of salt. Bring to a boil, then simmer until tender, about 15–25 minutes.
2. Wash and dry the zucchini, potato, bell peppers, and parsley.
3. Coarsely grate the zucchini and the potato, then squeeze out excess moisture by wrapping them in a clean tea towel and twisting. Transfer the drained vegetables to a medium bowl.
4. Heat a skillet over medium heat and lightly coat the bottom with oil.
5. In the bowl with the vegetables, stir in flour, salt, and pepper until the mixture holds together.
6. When the skillet is hot, add a thin layer of oil. Shape the zucchini mixture into patties using a 1/4 cup measure and cook in batches, flattening to about 1/2 inch thick. Cook until golden and cooked through, flipping once, about 6–8 minutes per side. Transfer to a paper towel–lined plate.
7. Shave parsley leaves from stems, mince the leaves, and mix with half of the chopped parsley in a small bowl. Stir in the yogurt with salt and pepper to make a sauce and set aside.
8. Peel and mince the garlic. In a medium bowl, whisk together the garlic, oil, vinegar, Dijon, salt, and pepper to make a dressing.
9. Add the remaining parsley to the dressing. Seed and slice the red bell peppers, then add them to the bowl.
10. Drain the lentils and add them to the salad bowl. Toss everything until combined.
11. To serve, divide the lentil salad and fritters between plates. Crumble the goat cheese over the salad and top the fritters with the yogurt sauce.