Description
These crispy Lentil Patties are made with hearty lentils, fresh vegetables, herbs, and simple seasonings. They feature a golden and crispy exterior with a tender inside, perfect as a vegetarian lunch, dinner option, sandwich filling, or healthy appetizer.
Ingredients
Base Ingredients
- 2 cups cooked brown or green lentils, drained well
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 small carrot, grated
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for cooking
For Serving
- Greek yogurt or tzatziki
- Lemon wedges
- Fresh parsley
- Salad or pita bread
Instructions
- Prepare the lentils: Make sure the cooked lentils are thoroughly drained. If they are too wet, pat dry with paper towels to remove excess moisture which helps the patties hold together better.
- Mash: Place the lentils in a large bowl and mash roughly with a fork or potato masher, leaving some lentils whole to maintain texture.
- Mix: Add finely diced onion, minced garlic, grated carrot, breadcrumbs, egg, chopped parsley, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the mashed lentils. Mix everything together until well combined.
- Shape: Form the mixture into 8 to 10 patties about 1/2-inch thick. If the mixture feels too soft to hold shape, add an additional tablespoon or two of breadcrumbs.
- Chill: Refrigerate the shaped patties for 15 minutes to help them firm up and hold their shape during cooking.
- Cook: Heat olive oil in a large skillet over medium heat. Cook the patties for 3 to 4 minutes on each side until golden brown and crispy on the outside.
- Serve: Serve the lentil patties warm with a side of tzatziki or Greek yogurt, garnished with lemon wedges and fresh parsley. They are excellent accompanied by salad or stuffed into pita bread.
Notes
- Use canned lentils for a quick and convenient option, but be sure to drain them very well to avoid soggy patties.
- For vegan patties, substitute the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water; allow to thicken before mixing in.
- Add chopped spinach, cilantro, or green onions to the mixture for an extra boost of flavor and nutrition.
- Patties can be frozen uncooked for up to 2 months; thaw before cooking.
- Refrigerate cooked patties in an airtight container for up to 4 days for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Stovetop
- Cuisine: Mediterranean, Middle Eastern
