Lentil Patties
These lentil patties are absolute perfection! They are packed with flavor from simple ingredients, moist and tender on the inside and slightly crispy on the outside. Best of all - they hold their shape well and do not fall apart.
Servings: 10 patties
Calories: 127kcal
Equipment
Ingredients
- 1 cup red lentils*
- 1 1/3 cups water
- 1 Tbsp. olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 zucchini grated
- 1 carrot grated
- 1/2 cup chickpea flour
- 1/4 cup ground chia seeds
- salt to taste
Instructions
- Soak the lentils (optional). Add the dry red lentils to a bowl, cover with water, and soak for at least 2 hours, ideally 8 hours. Once soaked, drain the soaking water and rinse the lentils.
- Cook the lentils. Add the soaked (or just rinsed) lentils, water, and salt to a small pot and bring to a boil over medium heat. Reduce the heat to low, cover, and cook the lentils until all the water is absorbed, for 12-15 minutes. The lentils should be dry when they are done cooking.
- Sauté the vegetables. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and garlic, and sauté until translucent, for 5-7 minutes. Add the carrots and zucchini, season with salt, and sauté until the vegetables have softened, for about 5 minutes.
- Mix all the ingredients. Add all the ingredients to a mixing bowl and mix to combine. You could also use a food processor, but in that case, pulse the ingredients only a few times to combine. Be careful not to purée!
- Shape the patties. Using a ⅓ cup-size measuring cup, form the mixture into 10 patties.
- Cook the patties. Heat a well-seasoned cast iron skillet over medium heat. Brush the skillet with a little oil and cook the lentil patties until golden brown, for about 5 minutes per side, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
- Serve the lentil patties in a bun or atop mixed greens with desired toppings.
- Store. Leftover lentil patties keep well covered in the refrigerator for up to 5 days. For longer-term storage, freeze uncooked pre-shaped patties in an airtight container, separating each row with a piece of parchment paper, for up to 3 months. (You can freeze cooked lentil patties as well, but they are never quite as good).
Notes
*1 cup/200 g dried red lentils yields ~ 2 ¼ cups/585 g cooked.
**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 10 | Calories: 127kcal | Carbohydrates: 16g | Protein: 8g | Fat: 2g | Fiber: 9g | Sugar: 1g