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    You are in: Home / Recipes / Pumpkin and Lentil Fritters Recipe
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    Pumpkin and Lentil Fritters

    Average Rating:

    2 Total Reviews

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    • on November 04, 2005

      I had intended to make these as posted, but at the 11th hour had to sub butter beans instead of lentils. These fritters tasted great but did not hold together well. I've discussed this with bluemoon and we agree that some fritters hold together and some don't. But having seen Ladypit's photograph, I'd say that in my case it was probably that the beans weren't right for this kind of recipe; not without further tinkering anyway. I'm giving this 4 stars though because I think the recipe as written is likely to be worthy of at least rating. I'll definately make these again. By the way I couldn't find fresh tarragon either and subbed with dried dill, which worked fine.

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    • on November 02, 2005

      I made these with a few changes and they did not work out so I am posting mainly to give people ideas on things not to do if they want to try these. I could not find fresh tarragon anywhere so I substituted dried but that did not impart enough flavor. I also attempted to cook these on a griddle instead of in oil to lower the fat content some and these ended up not cooking enough in the middle and having very little flavor. So I think the fresh herbs and the oil are fundamental and cannot be subbed out. It was a fun recipe to try and I truly hope others have more sucess with it because it has the potential to be "knock your socks off."

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    Nutritional Facts for Pumpkin and Lentil Fritters

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 363.0
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 2.4 g
    Cholesterol 46.5 mg
    Sodium 27.1 mg
    Total Carbohydrate 44.7 g
    Dietary Fiber 9.4 g
    Sugars 4.4 g
    Protein 14.2 g

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