Cook the red lentils according to package instructions until soft, about 15-20 minutes. Drain and let cool slightly.

Peel and grate the potatoes and carrot into a large bowl. You can substitute half of the carrot with zucchini.

In the same bowl, add cooled lentils, grated onion, minced garlic, flour, smoked paprika, regular paprika, marjoram, salt, and black pepper. Mix thoroughly.

Heat a non-stick pan over medium heat with a splash of oil. Heat until shimmering, about 2-3 minutes.

Scoop about 1.5 heaped tablespoons of fritter mixture into the pan, flatten slightly, and cook for 3-4 minutes on each side until golden brown.

For a healthier version, preheat oven to 400°F (200°C), arrange fritters on a baking sheet, and bake for about 20 minutes, flipping halfway through.

Mix vegan mayonnaise, tomato paste, garlic powder, and sriracha sauce in a bowl to create a dipping sauce.

Serve the fritters warm with a salad and drizzle with sriracha mayo for a delicious twist.