lentil patties

Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Vegan friendly fritters are filled with lentils, garlic, and walnuts!

Lentil Fritters with Garlic Sauce

lentils (cooked according to package directions)

olive oil

onion (diced)

garlic (roughly chopped)

mushrooms (sliced)

quinoa (cooked according to package directions)

walnuts (or cashews)

cumin

smoked paprika

parsley (dry

salt

ground flax (+2 tbsp of water)

water

soy sauce (or tamari

soy milk (or other plant based milk)

yeast

garlic garlic

cornstarch (or another thickener)

salt (to taste)

lemon juice (to taste)

Cook Lentils

Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.

Sauté Veggies

Sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.

Blend Walnuts

Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.

Mix Dough

Add half of the lentils and the mushroom mixture, salt, spices, flax egg.

Add Lentils

Mix everything until it’s well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils.

Form Cakes

Using wet hands form into 12-15 little cakes.

Sear

Sear in a skillet, in a little oil, over medium heat—taking care to let them brown and form a crust before flipping.

Serve

Instructions for Lentil Cakes

Make Sauce

Pour all the ingredients into a heated pan, whisking constantly until thickened—about 3–5 minutes. Then remove from heat.

Instructions for Garlic Sauce

These Red Lentil Patties are the perfect meatless option for making vegetarian and vegan burgers or healthy veggie-filled fritters. Made with protein-rich lentils and spices, they are deliciously crisp on the outside and creamy inside. This recipe is egg-free, dairy-free, and can be made gluten-free as well!

Lentil Patties (easy, healthy, protein-rich, vegan)

oz red lentils

red onion (finely chopped)

garlic

chili pepper

flour oat flour

yeast flakes

tsp cumin

paprika powder (sweet)

salt and pepper (to taste)

olive oil (+ more for frying the patties)

guacamole

parsley

Cook the lentils in salted water for 10 minutes according to package directions. (If there is still liquid in the pot afterwards, drain the lentils in a fine-meshed sieve.)

Meanwhile, heat 1 teaspoon of olive oil in a frying pan and sauté the onions for 2-3 minutes until translucent. Then add the garlic and sauté for another minute.

Combine the cooked lentils with the fried onions, garlic, chopped chili pepper, nutritional yeast flakes, cumin, paprika powder, whole wheat flour, and some salt and pepper in a bowl. Then chill the mixture for 1-2 hours (or overnight) in the refrigerator. (If the mixture is still too soft after chilling, you can add more flour. However, the mixture should also not be too firm, or the patties won’t be as creamy inside.)

Form about 12 flat patties from the mixture using slightly moistened hands. Heat some oil in a non-stick pan over medium-high heat and fry the patties for about 4-5 minutes on each side until golden brown and crispy. (Please do not flip them too soon, or the patties may fall apart).

Sprinkle the lentil patties with fresh parsley, if desired, and serve with guacamole or another dip of your choice.

Enjoy!

*Note: Check out the tips, recipe video, and step-by-step pictures in the post above for best results!

This Indian porridge is transformed into red lentil patties for a tasty treat that’s perfect for snacks and meals. So delicious!

Kichari Lentil Patties

Tablespoons of oil (divided)

garlic (chopped)

fresh ginger (chopped)

onion

red lentils

brown rice ((basmati, long-grain, or short grain))

cumin seeds

mustard seeds

turmeric

black pepper

¼ cup of fresh cilantro (chopped)

Sriracha (optional)

In a medium pot, combine 1 tablespoon oil, garlic, ginger, and onion and saute on medium heat until lightly browning. Add red lentils, rice, and water and bring to a low boil. Cover pot and lower to a simmer. Let cook for 25 to 35 minutes until rice and lentils are cooked and it has reached a porridge-like consistency. Uncover the pot, turn off the heat, and let rest for 10 minutes, it will thicken a bit.

When rice and lentils are done cooking, heat 1 tablespoon of oil in a skillet and add cumin and mustard seeds, heat on medium-low until mustard seeds begin to pop, usually 1 to 2 minutes. Do not let them burn. Add turmeric and black pepper to the oil and stir. Add chopped vegetables of choice to skillet and cook on medium-low heat until just tender and salt to taste. Add fresh herbs and stir into the cooling rice/lentil mixture.

Preheat the oven to 400 degrees F and lightly oil the baking sheet, or line with a silicone mat or parchment paper. When cool enough to handle, form kichari into small balls with your hands and lay them on a sheet evenly spaced. Bake for 10 to 15 minutes on each side until golden brown and crispy. They will remain soft and delicious inside. Drizzle with a condiment of choice - Sriracha would work well here.

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