Red Lentil Patties
These savory, protein-packed red lentil patties are crispy on the outside, tender on the inside, and infused with aromatic Middle Eastern spices.
Ingredients
- •1 cup dry red lentils (rinsed well)
- •2 cups water
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 cup breadcrumbs or panko
- •1 large egg, lightly beaten
- •1/4 cup fresh parsley, chopped
- •1 teaspoon ground cumin
- •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 but not mushy. Drain any excess liquid thoroughly.
- 2
In a large mixing bowl, combine the cooked lentils, diced onion, minced garlic, breadcrumbs, egg, parsley, cumin, paprika, salt, and pepper. Mix until well combined.
- 3
Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb the moisture, which makes the patties easier to shape.
- 4
Form the mixture into 8 equal-sized patties, pressing them firmly so they hold together.
- 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 have developed a crispy crust.
- 7
Transfer the cooked patties to a paper towel-lined plate to drain briefly before serving.
💡 Chef tips
- If the mixture feels too wet to hold its shape, add an extra tablespoon of breadcrumbs or flour.
- For a Mediterranean twist, serve these patties topped with a dollop of cool tzatziki or tahini sauce.
- These patties can be made ahead and stored in the refrigerator for up to 3 days; reheat them in a pan or oven to restore their crispiness.
✅ How it should turn out
The finished patties should be deep golden-brown and crispy on the outside, with a soft, savory interior that smells earthy and aromatic from the cumin and garlic.