These lentil patties are a delightful vegetarian option that’s both hearty and satisfying. They make for a perfect meal prep choice, as you can whip up a batch in advance and enjoy them throughout the week. Combining green lentils with fresh herbs and a flavorful yogurt sauce creates a dish that’s not only nutritious but bursting with flavor. The crispy exterior and soft interior of the patties make them a hit with the whole family or as a crowd-pleasing party appetizer. Don’t be surprised if you find yourself making them regularly once you discover how easy they are to prepare!
Why You’ll Love This Recipe
- Nutritious and Wholesome: Packed with protein and fiber, these lentil patties are a healthy choice.
- Flavorful: A delightful mix of spices adds depth and excitement to each bite.
- Simple to Prepare: With straightforward steps, this recipe is perfect for cooks of all skill levels.
- Versatile: Enjoy them on their own, in a wrap, or as part of a larger meal.
- Yogurt Sauce Bonus: The creamy yogurt sauce complements the patties perfectly, enhancing their flavor and texture.
Ingredients
- 2 cups (400 g) green lentils
- 1 medium onion, finely chopped
- 1 clove of garlic, crushed (for patties)
- 1 large egg
- 1/4 cup (15 g) fresh parsley, chopped
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon meatball seasoning
- Salt, to taste
- 1/2 cup (60 g) breadcrumbs
- 1/2 teaspoon oil (for frying)
- 1 bowl of yogurt (about 1 cup or 240 g)
- 1 clove of garlic, crushed (for sauce)
- 1 teaspoon dried mint
Ingredient Notes
Green lentils hold their shape well after cooking, making them ideal for patties. If you’re out of breadcrumbs, oats can be used as a substitute for binding, or you might consider ground nuts for a gluten-free version. Fresh herbs can be swapped for dried if that’s what you have on hand, but be aware that fresh herbs typically provide a brighter flavor.
Kitchen Tools Needed
- Pot for cooking lentils
- Strainer
- Mixing bowl
- Frying pan
- Spatula
- Measuring cups and spoons
- Fork for mixing ingredients
Step-by-Step Instructions
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Rinse the green lentils in cold water. In a pot, combine them with 1 liter (4 cups) of water and bring to a boil. Reduce the heat and simmer for about 25-30 minutes or until tender. Drain and let cool.
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In a large mixing bowl, combine the cooled lentils, chopped onion, crushed garlic, egg, parsley, black pepper, paprika, cumin, meatball seasoning, and salt. Add breadcrumbs and mix thoroughly until it forms a soft dough.
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Shape the mixture into small patties, about the size of your palm.
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Heat oil in a frying pan over medium heat. Once hot, add the patties, frying them for about 4-5 minutes on each side, or until they’re golden brown. Avoid overcrowding the pan; fry them in batches if necessary.
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While the patties are cooking, prepare the yogurt sauce. In a bowl, mix the yogurt, crushed garlic, dried mint, and a pinch of salt. Adjust to taste.
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Serve the lentil patties warm with the yogurt sauce on the side. They can also be served with a simple salad or pita bread if you like.
Pro Tips
- For a firmer texture, ensure that the lentils are well-drained; excess water can make the mixture too wet.
- If the mixture feels too loose, add a bit more breadcrumbs until it holds together.
- Experiment with spicing; a dash of chili powder can add a nice kick if you like a bit of heat.
Common Mistakes
- Not cooking the lentils long enough: They should be soft enough to mash slightly; undercooked lentils will result in gritty patties.
- Overcrowding the pan: Give each patty space to fry properly; this will help them crisp up beautifully.
- Skipping the cooling step: Making (and frying) patties from hot lentils can lead to them falling apart.
Variations
- Add finely chopped vegetables like carrots or bell peppers to the patty mixture for added texture and flavor.
- Substitute the yogurt sauce with a tahini dressing for a nutty flavor.
- Try adding different herbs such as cilantro or dill for a different flavor profile.
Serving Suggestions
These lentil patties are delicious on their own, but you can also serve them in pita bread with the yogurt sauce, alongside a fresh salad, or with roasted vegetables for a complete meal.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the uncooked patties for later use—just thaw them in the fridge before cooking.
Reheating Tips
To reheat, simply place the patties in a frying pan over medium heat for a few minutes on each side until they are heated through and crispy. You can also pop them in an oven at 350°F (175°C) for 10-15 minutes.
Nutrition Estimate
Approximate per serving:
Calories: 180
Protein: 9 g
Carbs: 25 g
Fat: 5 g
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Vegetarian
Course: Main Dish
Calories: 180
Frequently Asked Questions
Can I use red lentils instead of green?
Red lentils are softer and will create a mushy texture; I recommend sticking with green for this recipe.
How can I make them gluten-free?
Substituting breadcrumbs with ground oats or even quinoa works well.
Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) on a parchment-lined tray for about 20-25 minutes, flipping halfway through for even cooking.
What’s the best way to pack these for lunch?
Cool the patties, then store them in a container with a small portion of the yogurt sauce in a separate compartment.
How do I know when they’re done frying?
They should be golden brown on both sides and firm to the touch; a crispy exterior is a good sign.
Enjoy your cooking adventure with these lentil patties—they’re sure to become a new favorite!
Lentil Patties
These hearty and satisfying lentil patties are a nutritious vegetarian option, perfect for meal prep and bursting with flavor. Served warm with a creamy yogurt sauce, they make an excellent meal or appetizer.
For the lentil patties
- 2 cups 2 cups (400 g) green lentils (Green lentils hold their shape well after cooking.)
- 1 medium 1 medium onion, finely chopped
- 1 clove 1 clove of garlic, crushed (for patties)
- 1 large 1 large egg
- 1/4 cup 1/4 cup (15 g) fresh parsley, chopped (Fresh herbs provide a brighter flavor.)
- 1/2 teaspoon 1/2 teaspoon black pepper
- 1 teaspoon 1 teaspoon paprika
- 1 teaspoon 1 teaspoon cumin
- 1 teaspoon 1 teaspoon meatball seasoning
- Salt to taste Salt, to taste
- 1/2 cup 1/2 cup (60 g) breadcrumbs (Oats can be used as a substitute for binding.)
- 1/2 teaspoon 1/2 teaspoon oil (for frying)
For the yogurt sauce
- 1 bowl 1 bowl of yogurt (about 1 cup or 240 g)
- 1 clove 1 clove of garlic, crushed (for sauce)
- 1 teaspoon 1 teaspoon dried mint
Preparation
- Rinse the green lentils in cold water. In a pot, combine them with 1 liter (4 cups) of water and bring to a boil. Reduce the heat and simmer for about 25-30 minutes or until tender. Drain and let cool.
- In a large mixing bowl, combine the cooled lentils, chopped onion, crushed garlic, egg, parsley, black pepper, paprika, cumin, meatball seasoning, and salt. Add breadcrumbs and mix thoroughly until it forms a soft dough.
- Shape the mixture into small patties, about the size of your palm.
Cooking
- Heat oil in a frying pan over medium heat. Once hot, add the patties, frying them for about 4-5 minutes on each side, or until they’re golden brown. Avoid overcrowding the pan; fry them in batches if necessary.
- While the patties are cooking, prepare the yogurt sauce. In a bowl, mix the yogurt, crushed garlic, dried mint, and a pinch of salt. Adjust to taste.
Serving
- Serve the lentil patties warm with the yogurt sauce on the side. They can also be served with a simple salad or pita bread if you like.
For a firmer texture, ensure that the lentils are well-drained; excess water can make the mixture too wet. If the mixture feels too loose, add a bit more breadcrumbs until it holds together. Experiment with spicing; a dash of chili powder can add a nice kick if you like a bit of heat.
