Description
Easy Red Lentil Patties are crispy, golden-brown patties packed with protein and warm spices like paprika, cumin, and garlic. They feature a tender, creamy interior and are studded with fresh parsley, making them a satisfying and flavorful plant-based main course. These patties are perfect for busy weeknights, meal prep, or impressing vegetarian guests with a wholesome, delicious dinner.
Ingredients
Scale
- 300 g red lentils, about 1.5 cups, rinsed before cooking
- 1 red onion, peeled and roughly chopped
- 2 small carrots, peeled and roughly chopped
- 1 potato, peeled and roughly chopped
- water, to cover the vegetables and lentils
- salt, to taste
- 90 g breadcrumbs, about 3/4 cup, add more if needed for binding
- 1 egg, beaten
- 1/4 bunch fresh parsley, finely chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt and pepper, to taste
- oil for frying, vegetable or canola oil
- Optional: chili flakes, for a spicy kick
Instructions
- Rinse and Combine: Rinse the red lentils under cold water until the water runs clear. Add the rinsed lentils, red onion, carrots, and potato to a large pot with enough water to cover everything by about 2 inches. Add a pinch of salt.
- Simmer Until Tender: Bring to a boil over high heat, then reduce to medium heat and simmer for 20 to 25 minutes, until all the vegetables and lentils are very soft and tender. The lentils should break apart easily when pressed with a spoon.
- Drain Well: Drain the mixture in a colander, pressing gently to remove excess liquid. Set aside to cool for about 10 to 15 minutes before proceeding.
- Mash the Base: Transfer the cooled mixture to a large bowl and mash thoroughly until smooth and paste-like, with no large chunks remaining.
- Add Dry Ingredients: Sprinkle the breadcrumbs, paprika, garlic powder, cumin, salt, and pepper over the mashed lentil mixture. Add the finely chopped parsley as well.
- Combine with Egg: Pour the beaten egg over the mixture and stir everything together until fully combined and the mixture holds together firmly. Add extra breadcrumbs one tablespoon at a time if the mixture feels too wet or sticky.
- Shape the Patties: Using your hands, form the mixture into evenly sized patties about 2 inches wide and 1/2 inch thick. They should feel soft but stable and should not be sticky to the touch. Aim for 8 to 12 patties depending on your preferred size.
- Heat the Oil: Pour about 1/4 inch of oil into a large skillet and heat over medium heat for about 2 minutes, until shimmering.
- Fry Until Golden: Carefully place the patties in the hot oil, working in batches to avoid crowding the pan. Fry for 4 to 5 minutes on the first side until golden brown and crispy, then flip and fry for another 3 to 4 minutes until the second side is equally golden and crispy.
- Drain and Serve: Remove the cooked patties with a slotted spatula and place on paper towels to absorb excess oil. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes