Description
These flavorful lentil patties are crispy on the outside and tender on the inside, making them a delicious and nutritious option for vegetarians and anyone seeking a hearty, protein-rich dish. Easy to prepare and perfect as a main, snack, or appetizer, these lentil patties are packed with aromatic herbs and spices that will excite your taste buds.
Ingredients
Units
Scale
Lentil Base
- 1 cup dried brown or green lentils (or 2 1/2 cups cooked lentils)
- 2 1/2 cups water (for cooking lentils)
Vegetables & Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1/2 cup fresh parsley, chopped
Binder & Seasonings
- 1 large egg (or flax egg for vegan)
- 1/2 cup breadcrumbs (use gluten-free if desired)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp chili flakes (optional)
For Frying
- 2–3 tbsp olive oil, for pan-frying
Instructions
- Cook the Lentils: Rinse lentils thoroughly under cold water. In a medium saucepan, combine lentils and water. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, or until lentils are tender but not mushy. Drain well and allow to cool slightly.
- Sauté Aromatics: In a medium skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion, garlic, and shredded carrot. Sauté for 3–4 minutes, until softened and fragrant. Set aside to cool.
- Prepare the Patty Mixture: In a large bowl, add cooked lentils and mash gently with a fork or potato masher, leaving some whole lentils for texture. Mix in the sautéed vegetables, chopped parsley, cumin, paprika, salt, pepper, and chili flakes if using. Stir in the egg and breadcrumbs until the mixture just holds together.
- Shape the Patties: Scoop about ¼ cup of the mixture and form into small patties (about 8–10 total). If the mixture is too moist, add more breadcrumbs as needed; if too dry, add a splash of water or another egg.
- Pan-fry the Patties: Heat remaining olive oil in a nonstick skillet over medium heat. Add patties in batches, spacing them apart. Cook for 3–4 minutes on each side, until golden brown and crisp. Transfer cooked patties to a paper towel-lined plate. Serve hot or warm.
Notes
- For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water whisked and set aside for 5 min).
- You can swap parsley for cilantro or dill for a different flavor profile.
- Great served with a yogurt dip, tahini sauce, or inside a pita with salad.
- Leftovers can be refrigerated for 3 days or frozen for up to a month.
Nutrition
- Serving Size: 1 patty (of 10)
- Calories: 98
- Sugar: 1g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 18mg
