Description
These crispy lentil patties are packed with herbs, spices, and protein for an easy vegetarian dinner or meal prep option.
Ingredients
- 2 cans lentils drained and rinsed
- 1 large egg
- 1/2 cup grated parmesan cheese
- 4 tablespoons all purpose flour
- 1/4 cup fresh parsley chopped
- 1 medium onion finely chopped
- 3 garlic cloves finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- For Serving: 4 lemon wedges, 1/2 cup plain yogurt sauce
Instructions
- Add drained lentils, egg, parmesan cheese, flour, parsley, onion, garlic, cumin, coriander, salt, and black pepper to a food processor.
- Pulse the mixture 8 to 10 times until combined but still slightly chunky. Avoid overblending to keep texture.
- Scoop the mixture into 12 equal portions and shape them into patties about 1/2 inch thick.
- Heat olive oil in a large nonstick skillet over medium heat.
- Place lentil patties in the skillet in batches without overcrowding.
- Cook for 4 to 5 minutes on the first side until deep golden brown and crisp.
- Flip the patties carefully and cook another 4 to 5 minutes until heated through and crisp on both sides.
- Transfer cooked patties to a paper towel lined plate.
- Serve warm with lemon wedges and yogurt sauce on the side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet or air fryer until crisp.
Notes
- For extra crunch, chill the patty mixture for 15 minutes before shaping.
- These lentil patties are delicious in wraps, grain bowls, or served with a fresh cucumber salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Mediterranean