Corn And Lentil Fritters

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3/4 cup cooked lentils or leftover provencal lentil ragout

3 tablespoons stone-ground cornmeal

1 egg yolk

1/2 teaspoon baking powder

1/2 teaspoon minced garlic

1/8 teaspoon salt

pinch of ground red pepper

1/4 cup corn kernels, fresh or (thawed) frozen

2 tablespoons minced scallions

2 teaspoons finely chopped parsley

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