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Chicken-Lentil Dippers

Crispy tender dippers loaded with lentils, veggies and cheese!
Pulses Lentils
Prep Time 20 minutes
Cook Time 15 minutes
Servings 16 dippers
Print Recipe Cook Mode

Nutrition

Serving Size: 1 dipper Calories: 90 Total Fat: 4 g Carbohydrate: 6 g Fibre: 1 g Sugars: 1 g Protein: 7 g Cholesterol: 23 mg Sodium: 96 mg Potassium: 83 mg Iron: 1 mg

Ingredients

  • 3/4 cup (175 mL) dry red split lentils, rinsed & drained
  • 2 1/4 cup (560 mL) water
  • 2 cups (500 mL) finely grated carrot
  • 1 lb (454 g) ground chicken
  • 1/2 cup (125 mL) grated cheddar cheese
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) onion powder
  • 1 cup (250 mL) panko breadcrumbs
  • 1 Tbsp (15 mL) canola oil

Directions

  • Add dry, rinsed lentils to a medium stock pot with the water. Bring to a gentle boil and cook for 10 minutes until lentils are tender. Drain.
  • In a large bowl with a wooden spoon or clean hands, mix cooked lentils, carrots, chicken, cheese and spices until well combined.
  • Form mixture into 16 small balls and roll in breadcrumbs. Gently form into dippers.
  • Preheat skillet on medium heat and add oil.
  • Add dippers to pan. Cook 4-6 minutes per side until cooked through and golden brown.
  • Serve with your favourite dipping sauce!

Notes

  • Make a double batch and freeze half! Reheat dippers from frozen at 375°F (190°C) for 10 minutes.

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