Lentil Patties
These hearty, healthy red lentil patties contain simple pantry ingredients and are naturally gluten-free, vegan (dairy-free, egg-free), and ready in about 35 minutes!
Servings 10 patties
Equipment
- Food processor*
Ingredients
- 3/4 cup (150 g) red lentils dry
- 1 cup (240-300 ml) vegetable broth or water
- 1 small (90 g) red pepper diced
- 1 small/medium (90 g) onion diced
- 2 large cloves of garlic chopped
- 4 tbsp (30 g) chickpea flour more if needed
- 1 tbsp ground chia seeds
- 3 tbsp fresh parsley chopped
- 1 tsp paprika powder
- 3/4 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp salt
- Pepper and red pepper flakes to taste
- Oil for frying
Instructions
- Watch the video in the post for easy visual instructions.
Cook the lentils
- Rinse the red lentils in a sieve under running water to remove any debris. Transfer them to a pot or pan along with 1 cup of vegetable broth. If using water, add a little salt. Bring to a boil and let the lentils simmer for about 15 minutes, or until they are soft and partially falling apart. There shouldn't be any broth or water left after cooking!
Cook the veggies
- Meanwhile, heat a little oil in a skillet and add the onion, pepper, and garlic. Fry over medium heat for a few minutes, until the onion is translucent (not browned).
Shape and cook the patties
- Once the lentils are cooked, add them to a food processor together with the cooked veggies, spices, parsley, ground chia seeds, and flour. Pulse a couple of times until the mixture is combined. You want to leave some texture, so do not over-process it.The mixture should be shapeable, if it's not, add a little more flour.
- Form 10 patties (each weighing between 40-50 grams - about 2 1/2 - 3 tablespoons), and fry them with a little oil (I used 2 teaspoons for 4 patties) in a skillet from both sides (about 3 minutes each side) until golden brown and crispy.
- Serve with a dip of choice, and enjoy! I made a dip from 2 tablespoons of creamy peanut butter mixed with 30 ml dill pickle juice, 10 ml olive brine, a little garlic, and smoked paprika to taste.
Notes
Video Of The Recipe
- Flour: I haven't tried the recipe with any other flour, however, it should work with most flours (e.g. regular flour, oat flour, quinoa flour, etc.).
- Lentils: If using green or brown lentils, they need to cook at least 10 minutes longer, so you will need to add more water/broth.
- Veggies: You can use other veggies instead of red pepper, for example, zucchini, carrot, etc.
- Cooking method: I haven't tried cooking the patties in the air-fryer yet, but I would brush them with a little oil, and cook them at 360 ºF (180 ºC) for about 12 minutes, flipping after 8 minutes. If you want to try making them in the oven, then I would suggest the same temperature, but a baking time of about 30 minutes.
Nutrition Facts
Lentil Patties
Serving Size
1 patty
Amount per Serving
Calories
91
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
5
%
Carbohydrates
13
g
4
%
Fiber
6
g
24
%
Sugar
2
g
2
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.