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Vibrant Lentil Patties with Fresh Toppings

These lentil patties are a versatile vegetarian dish, featuring tender, slightly crispy rounds made from mashed red lentils and aromatic spices. They serve as a blank canvas for colorful, fresh toppings, creating a lively and satisfying meal with a crispy exterior and soft interior. Perfect for casual gatherings or a quick weeknight dinner, they invite customization and flavor exploration.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern, South Asian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed
  • 2 cups water for cooking lentils
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp cumin ground
  • 0.5 tsp coriander ground
  • 2 tbsp olive oil for sautéing and frying
  • 0.5 cup breadcrumbs gluten-free if needed
  • 1 egg or vegan binder
  • salt to taste salt
  • pepper to taste black pepper

Equipment

  • Large mixing bowl
  • Frying pan or skillet
  • Spatula
  • Spoon or scoop
  • Pot for cooking lentils

Method
 

  1. Rinse the red lentils under cold water until the water runs clear. Combine them with 2 cups of water in a pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer for about 15 minutes, until the lentils are tender and starting to break down. Drain any excess water and let them cool slightly.
  2. While the lentils cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it’s golden and fragrant. Add the minced garlic and cook for another minute until aromatic.
  3. Transfer the cooked lentils to a large mixing bowl. Use a fork or potato masher to mash them into a coarse, slightly chunky paste. If the mixture feels too wet, sprinkle in a tablespoon or two of breadcrumbs to help absorb moisture.
  4. Add the sautéed onion and garlic to the mashed lentils. Stir in ground cumin and coriander, then season with salt and pepper to taste. Mix everything together until well combined. If the mixture is too loose to hold shape, crack an egg or add a spoonful of mashed sweet potato or flaxseed mixture to help bind.
  5. Using a spoon or your hands, shape the mixture into 8 to 10 evenly sized patties about 1.5 cm thick. Press gently to ensure they hold together without compressing too much, which keeps them tender inside.
  6. Heat 2 tablespoons of olive oil in a skillet over medium heat. Carefully place the patties in the hot oil, leaving enough space between each. Cook for about 4-5 minutes on each side, until they are crispy, golden, and firm enough to flip without breaking.
  7. Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil. Let them rest for a couple of minutes to set their shape and enhance their crispiness.
  8. Serve the lentil patties warm, topped with fresh herbs, a dollop of yogurt, or your favorite vibrant toppings. They are perfect as a main dish or a hearty snack, with a crispy exterior and tender, flavorful interior.

Notes

For extra flavor, mix in chopped fresh herbs like cilantro or parsley before shaping. To make them vegan, replace the egg with mashed sweet potato or flaxseed binder. Baked patties at 180°C (356°F) for 15-20 minutes will be less crispy but still delicious.