Description
These Protein-Packed Lentil Patties are an easy, delicious way to add plant-based protein to your diet. Made with cooked lentils, aromatic spices, and simple ingredients, this recipe is perfect for meal prep, a quick lunch, or a meatless dinner. The crispy outside and tender inside make these patties satisfying and versatile.
Ingredients
Scale
- 12 oz (300g) or 1.5 cups pre-cooked lentils
- 1 medium onion, finely chopped
- 1 medium-sized carrot (2.2 oz | 60g), grated
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons chickpea flour
- 1.5 tablespoons curry powder
- 1/4 teaspoon red chili flakes (optional, for a hint of heat)
- Salt, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- A little oil for frying
Instructions
Step 1: Cook the Lentils
- Rinse the lentils under cold water.
- In a pot, boil the lentils in water for 20-25 minutes until tender but not mushy. Drain and let them cool slightly.
Step 2: Prepare the Vegetables
- While the lentils cook, finely chop the onion, grate the carrot, and mince the garlic.
Step 3: Mix the Ingredients
- In a large bowl, combine the cooked lentils, chopped onion, grated carrot, and minced garlic.
- Add 1 tablespoon of tomato paste, 2 tablespoons of chickpea flour, 1.5 tablespoons of curry powder, 1/4 teaspoon of red chili flakes (optional), and salt to taste.
- Mash the mixture slightly using a fork or potato masher until it starts to hold together while still retaining some texture.
- Add the chopped parsley or cilantro and mix until combined.
Step 4: Shape the Patties
- Use your hands to shape the mixture into 8-10 patties, about the size of your palm.
Step 5: Fry the Patties
- Heat a little oil in a non-stick frying pan over medium heat.
- Fry the patties in batches, cooking for about 3-4 minutes on each side, until golden brown and crispy.
- Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
Step 6: Serve and Enjoy
- Serve warm, garnished with extra parsley or cilantro.
- Pair with salad, pita bread, or your favorite dipping sauce like hummus or yogurt.
Notes
- Make It Gluten-Free: Chickpea flour is naturally gluten-free, but double-check if using other flours.
- Spice Adjustment: If you’re not a fan of heat, omit the red chili flakes or reduce the curry powder.
- Add Veggies: Feel free to mix in zucchini, spinach, or bell peppers for extra nutrition.
- Baking Option: For a healthier alternative, bake the patties on a parchment-lined tray at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- Storage: Store cooked patties in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: Plant-Based