Spiced red lentil patties

Spiced red lentil patties with parsley, onion, garlic and cumin: crisp on the outside, juicy inside and easy for every day, from simple ingredients.

At a glance

• Serves 3
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 310 kcal per serving
• Protein: 18 g
• Fat: 5 g
• Carbs: 42 g

Ingredients

• 200 g red lentils
• 1 onion
• 1 clove of garlic
• 3 tbsp oat flour
• 1 tbsp olive oil
• 1 bunch of parsley
• 1 tsp cumin

Method

You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · sieve

1. Cook the red lentils in water until soft, then drain them in a sieve and leave to steam dry well so the mixture isn't too wet later.
2. Very finely chop the onion and garlic. Finely chop the parsley, including the tender stalks.
3. Put the cooked lentils in a bowl with the onion, garlic, parsley and oat flour. Season with cumin, salt and pepper and knead everything together thoroughly.
4. Shape the mixture into even patties. If it's still too soft, work in a little more oat flour.
5. Heat the olive oil in a non-stick frying pan and fry the patties over a medium heat until golden brown and crisp on both sides.
6. Serve the spiced red lentil patties warm, for example with a plant-based yoghurt dip, salad or roasted vegetables.

Good to know

These patties are simple and hearty. I especially like them when it needs to be quick but something homemade should still end up on the plate.

Swaps

Oat flour → gram flour (also provides protein and minerals); Parsley → coriander (similarly fresh, with other plant compounds); Red lentils → yellow lentils (similar nutrients, often a little milder in flavour)

Allergens

Contains gluten (oats) unless the oat flour is labelled gluten-free. Well suited to children if mildly seasoned and well fried; in pregnancy, fine with fresh ingredients and good kitchen hygiene.

Dairy-free recipes