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.

These bite-sized lentil patties are crispy on the outside yet soft and flavorful on the inside. Pair them with a side of garlicky lemon tahini dip, and you&#39;ll be licking your fingers clean!

Easy Lentil Patties (with Lemon Tahini Dip)

white onion, diced

garlic,

tomato paste

chickpea flour

coriander

Italian seasoning

Sea salt & pepper

runny tahini

lemon juice

Fresh parsley, minced

lemon

Rinse and soak the red lentils in enough water to cover the top layer. They will expand, so be generous with the amount of water you use. We recommend soaking them overnight, but definitely for at least 2-3 hours.

After the lentils have soaked, drain and add them to a food processor along with the onion, garlic, tomato paste, chickpea flour, and seasonings. Pulse everything together until you have a fairly smooth batter (it&#39;s okay if there are some chunks, or if it seems a little runny).

Next, heat the olive or grapeseed oil in a frying pan on medium. You&#39;ll know the oil is hot enough when you stick a wooden handle in it and you see bubbles around it.

Form 1-2 tablespoon patties in your hands, flattening them slightly. We usually cook about 5-6 patties at a time, but you can cook however many will fit in your pan. Fry them on each side for 2-3 minutes, or until golden brown.

Transfer each patty to a plate lined with paper towel to absorb excess oil. Set aside while you prepare the dip.

Lentil patties

While the patties cool, prepare the lemon tahini dip by combining runny tahini, lemon juice, garlic, salt, and water to thin slightly. For extra flavor, add fresh minced parsley as well.

Serve the patties with lemon tahini dip, chopped parsley, and an extra squeeze of lemon for a delicious snack or appetizer. Happy eating!

Lemon tahini dip

Thanks Justine! Really enjoyed these patties!! Initially I thought the batter was too thin but it was just right to spread small circles on the fry pan. The key is to keep them thin so they cook through. I put the lid on while cooking to generate some extra steam. It is a keeper 🤩 - they will go amazing with a ranch type dressing (vegan or otherwise).

Wow! I’ve made these like 5 times and had to finally come back to leave a review! Thank you for this recipe! 

Tips for people not cooking in the center, make them much smaller,
Like think chicken nugget size this worked best for me! And cook them until they are dark brown like the photo. 

These are so good and a great chicken nugget substitute for my 15 mos old girl, she loves them and I do too! So addicting! And I love that this recipe makes a lot of better, I leave it in the fridge and just make some every day and it lasts us like 3-4 days. 

The sauce was a bit off for me but I made my own dipping sauce with ketchup, paleo Mayo, dill relish and spices and it was so yummy! Thank
You thank you!

These stick together really well, and I like how simple the recipe is. I enjoy them dipped in some hot pasta sauce. I bake them, and keep them in the freezer for a nice filling snack. I think they'd make good "meatballs" too.

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