Red Lentil Latkes

1/2 cup dry red lentils
1 potato
medium grated (about 1/2 pound
peeling is optional)
1 large egg
1 garlic clove
finely sliced
Parmesan cheese
grated or other cheese (2 tablespoons
optional)
hot sauce (1 or 2 dashes
optional)
1/4 teaspoon salt
black pepper (to taste
optional)
2 tablespoons canola oil (or olive oil
for cooking)

Wash hands with soap and water.
Add the lentils to a medium saucepan and add water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes. Drain and set aside.
Meanwhile, remove the excess water from the potato: you can either squeeze it by the handful, or put the entire pile on a clean tea towel and wring it out.
Crack the egg in a medium bowl and beat it lightly. Add the potato, cooked lentils, garlic, green onion, and cheese and hot sauce if you're using them in a medium bowl. Add the salt and a good grinding of black pepper, and stir until combined.
Heat a large skillet over medium heat, then add a generous drizzle of oil (1-2 tablespoons). Working in batches, so as not to crowd the pan, add clumps of the potato-lentil mixture (about the size of a golf ball or slightly larger works well), and flatten each as soon as it's in the pan, making them about a half inch thick.
Cook for about 4 to 5 minutes per side, until the latkes are deeply golden brown and cooked through. Add a little more oil to the pan for each additional batch. Serve immediately or keep the latkes warm in a 200 °F oven for up to an hour.

The Big Book of Lentils Cookbook
Canadian Lentils