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Crispy Lentil Patties

These crispy lentil patties are a delicious, plant-based alternative to traditional meat patties, packed with flavor and great texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 patties
Course: Main Course, Snack
Cuisine: Vegan, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Patty Mixture
  • 1.5 cups 1 and 1/2 cups dried green or brown lentils Rinsed and drained.
  • 3 cups 3 cups water or vegetable broth, for cooking lentils Using broth adds more flavor.
  • 0.5 cups 1/2 cup rolled oats Use certified gluten-free if needed.
  • 1 medium 1 medium yellow onion, finely diced
  • 4 cloves 4 garlic cloves, minced
  • 1 large 1 large egg (or 1 flax egg for vegan: 1 tablespoon ground flaxseed plus 3 tablespoons water)
  • 2 tablespoons 2 tablespoons olive oil, plus more for frying
  • 2 tablespoons 2 tablespoons tomato paste
Spices and Seasoning
  • 1 teaspoon 1 teaspoon ground cumin
  • 1 teaspoon 1 teaspoon smoked paprika
  • 0.5 teaspoon 1/2 teaspoon ground coriander
  • 0.5 teaspoon 1/2 teaspoon garlic powder
  • 0.5 teaspoon 1/2 teaspoon onion powder
  • 0.25 teaspoon 1/4 teaspoon cayenne pepper Optional, for heat.
  • 1 teaspoon 1 teaspoon salt, or more to taste
  • 0.5 teaspoon 1/2 teaspoon black pepper
Optional Add-Ins
  • 0.25 cup 1/4 cup fresh parsley or cilantro, finely chopped
  • 2 tablespoons 2 tablespoons finely grated carrot For moisture and sweetness.
  • 1 tablespoon 1 tablespoon soy sauce or tamari For extra depth.

Method
 

Preparation
  1. Rinse 1 and 1/2 cups of dried lentils thoroughly under cold running water and remove any small stones or debris.
  2. Add the rinsed lentils to a medium saucepan with 3 cups of water or vegetable broth.
  3. Bring to a boil over high heat then reduce to a steady simmer. Cook for 18 to 22 minutes until tender but not falling apart.
  4. Drain the cooked lentils and let sit in a fine mesh strainer for at least 5 minutes to steam-dry.
  5. Pat lentils dry to remove excess moisture.
  6. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely diced onion and cook for 5 to 6 minutes until soft. Add minced garlic and cook for another minute until fragrant.
  7. Remove the pan from heat and let cool for about 5 minutes.
Mixing
  1. In a large mixing bowl, add drained lentils. Mash roughly two-thirds of the lentils, leaving the remaining third mostly whole.
  2. Add cooled sautéed onion and garlic, rolled oats, tomato paste, egg (or flax egg), and all spices. Mix until fully combined.
  3. Adjust seasoning to ensure the mixture is well-seasoned and slightly bold.
Resting
  1. Cover tightly and refrigerate for at least 30 minutes.
Cooking
  1. Scoop out portions of about 1/4 cup each and roll into balls, then flatten into patties.
  2. Heat 2 to 3 tablespoons of olive oil in a non-stick or cast-iron skillet over medium-high heat.
  3. Add patties to the pan, leaving space between each pattie. Do not move for the first 4 minutes.
  4. After 4 minutes, check the underside, then flip and cook for another 3 to 4 minutes.
  5. Rest cooked patties on a wire rack to keep them crispy.

Notes

For perfect results, do not overcook the lentils, dry them thoroughly, chill the mixture before shaping, and ensure the pan is hot before adding patties.