Healthy Easy Lentil Patties
These eggless lentil patties are healthy, easy to make, and delicious! Perfect when you only have 15 minutes to cook, but still want a hearty and satisfying meal.
Servings 6 patties
Calories 132kcal
Ingredients
- 1/2 cup dry lentils
- 2 1/4 cup water
- 1/2 cup breadcrumbs or panko
- 1/2 cup onion, finely chopped
- 1/2 cup cilantro leaves, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper (or black peper if you dont want the heat)
- Salt to taste
- 1 flax egg (or 1 egg if you are not egg-restricted - see notes)
- 2 tablespoons olive oil
- Greek yogurt sauce for serving (optional)
FLAX EGG:
- 1 tablespoon golden flaxseed meal
- 3 tablespoons water
Instructions
Cook the Lentils:
- Place lentils with water in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer for 15 - 20 minutes, or until tender but not mushy. Remove from heat. Cool till just warm. Drain water.
- Place half of the cooked lentils in a small food processor and process until it has a paste consistency. Combine with another half of the lentil.
Make the Flax Egg:
- Mix golden flaxseed meal and water in a small bowl until well combined. Let it rest for 5 minutes to thicken.
Make the Lentils Patties:
- Mix lentil mixture, breadcrumbs, onion, cilantro, garlic powder, cumin, paprika, pepper, salt, and flax egg in a medium bowl. Mix well. Refrigerate for 30 minutes (optional if finding hard to roll mixture).
- Shape mixture into six 3-inch patties. Note: I like to use a 1/4 cup to divide the mixture into 6 equal portions.
- Heat the olive oil in a skillet over medium heat. Cook the patties for 2-3 minutes on each side or until golden brown. Or bake at 375º F for about 15 – 20 minutes, gently flipping at the halfway mark.
- Serve with Greek Sauce and greens, if desired.
Notes
LENTILS: I like to use brown lentils for this recipe. Read above about the best type of lentils to make patties.
FLAX EGG: If you don't have any food restrictions, you can use a regular egg in this recipe. If you can’t eat eggs and flaxseed, you can use two tablespoons of tomato paste.
STORE: Let the cooked patties cool completely, then transfer to an air-tight container and refrigerate for up to 5 days, or freeze them for up to a month.
RECIPE TIPS:
- Prep Work: Ensure lentils are cooked to the right consistency. Overcooking can result in mushy patties, so watch the cooking time closely.
- Uniform Size: To ensure even cooking, shape the patties to a uniform thickness and size. I like to use a 1/4 cup to divide the mixture into 6 equal portions.
- Chilling Time: Allow the patties to chill in the refrigerator for at least 30 minutes before cooking. This helps them hold their shape better.
- Storage: These patties can be refrigerated for up to 5 days or frozen for longer storage. Place parchment paper between patties to prevent sticking.
- Double or Triple the Recipe: Store extra patties in the fridge or freezer for future use, reducing the need to cook from scratch every time. Extra batches can be frozen individually, allowing for convenient, on-the-go meals in the future. Frozen lentil patties can be easily reheated in a skillet, oven, or microwave for a quick and satisfying meal.
Nutrition
Serving: 1pattie | Calories: 132kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 78mg | Potassium: 175mg | Fiber: 3g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 1.8mg | Calcium: 30mg | Iron: 1.7mg