Crispy Red Lentil and Leek Patties

by
Crispy Red Lentil and Leek Patties

Introduction

Discover the perfect fusion of Middle Eastern and modern vegetarian cuisine with these golden-crispy red lentil and leek patties. This recipe transforms humble lentils into incredibly flavorful, protein-rich patties that rival any meat-based alternative. Drawing inspiration from traditional falafel-making techniques while incorporating aromatic leeks and warm spices, these patties offer a delightful combination of textures and tastes that will satisfy both vegetarians and meat-lovers alike.

Ingredients

For the Patties:

  • 200g (1 cup) red lentils
  • 1 large leek (approximately 200g/7 oz), finely chopped
  • 1 medium onion (approximately 150g/5.3 oz), finely diced
  • 1 medium sweet potato (approximately 200g/7 oz), grated
  • 1 medium carrot (approximately 100g/3.5 oz), grated
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) cayenne pepper
  • 1 teaspoon (5g) caraway seeds
  • 1 teaspoon (5g) garam masala powder
  • 2 teaspoons (10g) salt
  • 2-3 tablespoons (30-45ml) olive oil
  • Juice of 1 lemon (approximately 30ml/2 tablespoons)
  • 1 handful fresh parsley (approximately 15g/0.5 oz), finely chopped
  • 50g (1/2 cup) breadcrumbs
  • 2 teaspoons (10g) baking soda
  • Vegetable oil for deep frying

Instructions

Preparation Phase:

  1. Rinse the red lentils thoroughly under cold running water until the water runs clear.
  2. Soak the lentils in cold water for 20 minutes, then drain well.
  3. While the lentils are soaking, prepare all vegetables:
  • Clean and finely chop the leek
  • Dice the onion
  • Grate the sweet potato and carrot
  • Mince the garlic
  • Chop the parsley

Cooking Phase:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chopped leeks, onions, sweet potato, and carrot.
  3. Sauté the vegetables for approximately 10 minutes until softened but not browned.
  4. Add minced garlic, cayenne pepper, caraway seeds, and garam masala.
  5. Cook for an additional 2 minutes until fragrant.
  6. Remove from heat and let cool for 10 minutes.

Forming and Frying the Patties:

  1. In a food processor, combine the drained lentils, cooled vegetable mixture, lemon juice, and parsley.
  2. Pulse until well combined but still maintaining some texture.
  3. Transfer to a large bowl and mix in breadcrumbs and baking soda.
  4. Form the mixture into oval-shaped patties, approximately 2 tablespoons each.
  5. Heat vegetable oil in a deep pan to 350°F/175°C.
  6. Fry patties in batches for 3-4 minutes until golden brown.
  7. Drain on paper towels.

Nutritional Information

Per serving (3 patties):

  • Calories: 320
  • Protein: 12g
  • Carbohydrates: 42g
  • Fiber: 8g
  • Fat: 14g
  • Iron: 4mg
  • Calcium: 45mg

Timing:

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Serves: 6 (18 patties)

Cooking Tips and Tricks

  1. Don’t skip the lentil soaking step – it ensures proper texture and prevents the patties from becoming too dense.
  2. When chopping leeks, clean them thoroughly between layers to remove any hidden dirt.
  3. The mixture should be slightly wet but holdable. If too wet, add more breadcrumbs gradually.
  4. Test the oil temperature with a small amount of mixture – it should sizzle immediately.
  5. Don’t overcrowd the frying pan; leave space between patties for even cooking.

Variations and Substitutions

  • Replace sweet potato with regular potato or butternut squash
  • Swap red lentils for yellow split peas (adjust soaking time to 1 hour)
  • Use cumin instead of caraway seeds for a different flavor profile
  • Make it gluten-free by using gluten-free breadcrumbs
  • Add fresh herbs like dill or cilantro instead of parsley

Common FAQs

Q: Can these patties be baked instead of fried?
A: Yes, brush with oil and bake at 400°F/200°C for 20-25 minutes, flipping halfway through.

Q: Why do we need baking soda?
A: Baking soda helps create a lighter, fluffier texture inside while maintaining the crispy exterior.

Q: Can I make the mixture ahead of time?
A: Yes, the mixture can be refrigerated for up to 24 hours before forming and frying.

Q: Are these patties freezer-friendly?
A: Yes, freeze cooked and cooled patties for up to 3 months.

Storage and Make-Ahead Tips

  • Store cooked patties in an airtight container in the refrigerator for up to 3 days
  • To freeze, place cooled patties on a baking sheet, freeze until solid, then transfer to freezer bags
  • Reheat frozen patties in a 350°F/175°C oven for 10-15 minutes
  • The uncooked mixture can be stored in the refrigerator for up to 24 hours
  • For best results, bring refrigerated mixture to room temperature before forming patties
Print Friendly, PDF & Email