Ingredients
Method
For the Fritters
- Place the lentils, bay leaves in a small saucepan. Crush and peel two cloves of the garlic and add them to the pot. Pour in the water and add ½ tsp of the salt. Place over high heat and bring to a boil. Reduce to a simmer and let cook, adding more water if the pot starts to boil dry, for 25-35 minutes or until the lentils are tender. Remove and discard the bay leaves and the garlic and drain the lentils. Set aside to cool.
- While the lentils are cooking, place the potatoes in a pot and cover with 2-inches of cold water. Cover and place the pot over high heat. Once the water is boiling ½ teaspoon of the salt and continue to cook uncovered for 10 minutes or until the potatoes are fork tender. Drain the potatoes and set aside to cool slightly.
- While the potatoes and lentils are simmering away, grab skillet. Pour the cumin and coriander seeds into the cold skillet and place over medium-low heat. Toast the spices are fragrant and start to turn a deeper color. Remove from the heat immediately and transfer them to a small bowl. Set aside.
- Place the slightly cooled potatoes in a large bowl and give them a rough mash with a potato masher. Add the lentils to the bowl followed by the toasted cumin and coriander seeds. Mince the remaining cloves of garlic and add them as well. Add the remaining ingredients and, using a clean hand, mix until all the ingredients are well integrated and the mixture is cohesive. At this point, you could store the mixture in the fridge and form and fry the patties the next day.
- Using a 1/4 cup as a guide, roll potato lentil mixture into balls. Toss them in the chickpea flour and press them into patties. Wipe out the skillet you used to toast the spices and add the neutral oil. Heat the oil until shimmering and add the patties 4-5 at a time. Cook until golden on both sides, roughly 3 minutes per side. Transfer the finished patties to a cooling rack placed on top of a baking sheet, and stow in 150°F oven until ready to use. Repeat with the remaining patties.
For the Burritos
- Place the avocado, onion, jalapeno, tomato, chopped cilantro, and garlic in a medium-sized bowl. Add the lime juice, cumin, and ½ teaspoon of the salt. Toss to combine. Refrigerate until ready to use.
- Crack the eggs into a large bowl. Pour in the milk and add the remaining salt and fresh groun pepper. Lightly beat the eggs and set aside.
- Add the butter and oil to a non-stick skillet. Melt the butter over medium-low heat until foamy. Pour in the egg mixture and gently cook, stirring constantly. Cook until the eggs are just set but still creamy. Remove from the heat immediately.
- Divide the eggs amongst the tortillas. Add 2-3 fritters to each tortilla and top with the a spoonful of the avocado mixture. Finish with 2 sprigs of cilantro and a sprinkling of cheese. Tuck the sides of the burrito in and starting with the end closest to you, roll the burrito away from yourself, taking care to tuck the starting end around the filling. Set burrito aside, seam-side-down, and continue with the remaining burritos.
- You can serve the burritos immediately at this point or you can toast them in a dry cast-iron skillet until golden on both sides. Be sure to start seam-side down to seal the burrito. Serve with a side of whole milk yogurt or sour cream.