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I went to the garden to harvest some aromatic herbs, and I found these tender young nettle crowns.
I harvested many of them -using gauntlets- and I used them for these fritters.

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Nettle and lentils fritters

Ingredients
1 cup young nettle crowns (top few leaves)
4 tbsp mignon lentils (small lentils)
1 clove garlic
30g flour
1 tbsp butter
frying oil

Directions
Cook the lentils in boiling salted water for 40-50 minutes, until tender.
Melt the butter in a pan with minced garlic and stir-fry the nettle crowns for two minutes.
Drain well the lentils, add the nettle and blend them until smooth. Add the flour.
Heat some oil in a pan and dollop spoonfuls of the mixture into the pan. Turn gently the fritters when golden brown.

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This post goes to when my soup came alive that host this month's edition of My Legume Love Affair, created by The Well-Seasoned Cook.

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