These Easy Lentil Patties are hearty, flavorful, and wonderfully simple perfect for quick lunches, meal prep, or a light plant-based dinner. They’re crisp on the outside, tender inside, and made with everyday ingredients you probably already have.
Ingredients
- 1 cup cooked lentils (brown or green work best)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1–2 tbsp water, if mixture feels too dry
- Optional: chopped parsley or cilantro for freshness
Steps
- Mash the lentils. In a bowl, mash them lightly you want some texture left, not a smooth paste.
- Add the seasonings. Stir in onion, garlic, breadcrumbs, soy sauce, spices, and herbs if using. If it feels crumbly, add a splash of water.
- Form the patties. Shape into 6–8 small patties. Don’t worry if they look rustic — they hold together as they cook.
- Sear in a skillet. Heat olive oil over medium heat and cook each patty 3–4 minutes per side until golden and crisp.
- Rest briefly. Let them sit a minute so they firm up before serving.
Chef’s Tips
- Dry lentils work best: If yours are very wet, add a touch more breadcrumbs for binding.
- Keep heat medium: Too high and they brown before heating through.
- Great for meal prep: They reheat beautifully in a skillet or air fryer.
Variations
- Spicy patties: Add chili flakes or a spoon of harissa.
- Mediterranean style: Mix in lemon zest and chopped parsley.
- Veggie-packed: Stir in grated carrot or zucchini (just squeeze out extra moisture).