Ingredients
Scale
- 1 cup dry green or brown lentils
- 2 cups water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (use gluten-free for a gluten-free option)
- 1/4 cup chopped fresh parsley
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil, for cooking
Instructions
- Rinse the lentils thoroughly under cold water. In a medium saucepan, combine lentils and 2 cups of water. Bring to a boil, then reduce heat to simmer for 20-25 minutes until tender but not mushy. Drain and let cool slightly.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute. Remove from heat and cool slightly.
- In a large bowl, combine cooked lentils, sautéed onion and garlic, breadcrumbs, parsley, cumin, coriander, turmeric, salt, and pepper. Mix well and lightly mash the lentils to help hold the patties together.
- Form about 1/4 cup of the lentil mixture into a patty. Repeat with remaining mixture. Heat 1 tablespoon of olive oil in the skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy.
Notes
- Don’t overcook the lentils to avoid mushy patties.
- Adjust seasoning as needed before forming patties.
- Breadcrumbs help bind the patties and add crispiness.
- Let the mixture cool slightly to help the patties hold their shape.
- Handle patties gently when flipping to prevent breaking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Plant-Based
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 patty
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg