Red Lentil Patties
These protein-packed red lentil patties are crispy on the outside, tender on the inside, and bursting with aromatic Middle Eastern spices.
Ingredients
- •1 cup dry red lentils (rinsed)
- •2 cups water
- •1/2 cup finely chopped yellow onion
- •2 cloves garlic, minced
- •1/2 cup fresh parsley, finely chopped
- •1/2 cup breadcrumbs (or panko)
- •1 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •3 tablespoons olive oil for frying
Instructions
- 1
Place the rinsed lentils and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the lentils are soft and have absorbed most of the water.
- 2
Drain any excess liquid from the lentils and transfer them to a large mixing bowl. Let them cool slightly for 5 minutes.
- 3
Add the chopped onion, minced garlic, parsley, breadcrumbs, cumin, coriander, paprika, salt, and pepper to the bowl. Mix thoroughly until a thick, moldable dough forms.
- 4
Divide the mixture into 8 equal portions and shape them into patties about 1/2 inch thick.
- 5
Heat the olive oil in a large non-stick skillet over medium heat.
- 6
Place the patties in the skillet and cook for 4-5 minutes per side, or until they are golden brown and develop a crispy crust.
- 7
Remove from the pan and drain briefly on paper towels before serving warm.
💡 Chef tips
- If the mixture feels too wet to hold its shape, add an extra tablespoon of breadcrumbs or a tablespoon of flour.
- These patties can be prepared ahead of time and stored in the refrigerator for up to 3 days; reheat them in a skillet to regain their crispiness.
- Serve these with a side of lemon-tahini sauce or a dollop of Greek yogurt for a complete meal.
✅ How it should turn out
The finished patties should have a deep golden-brown, crunchy exterior and a soft, savory interior with a fragrant aroma of toasted cumin and fresh herbs.