Lentil Patties
These delicious Lentil Patties are made with wholesome ingredients and can be cooked to crispy perfection in two different ways! Perfect for dipping, snacking, or adding to bowls and salads. Gluten-free, nut-free, and soy-free.
Watch how to make Lentil Patties over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Ingredients & Inspiration
Lentils have recently been somewhat of an obsession of mine. They’re these fibre- and protein-packed little gems that are so nutritious and easy to make, and can be transformed into countless recipes. And they’re usually pretty affordable, especially when purchased in bulk!
Speaking of affordable, I present my Lentil Patties! Made using inexpensive pantry and produce staples like potatoes, onions, garlic, spices and oats, they’re budget-friendly yet big on flavour. I’ve got not one but two tasty flavour variations for you to try that are totally different, yet the same in structure.
These delightful little Lentil Patties share the same base ingredients for each recipe, but have minor differences in the type of potato used and other spices and herbs. Perfect for using up cooked leftovers!
Base Ingredients
- heaping ½ cup cooked lentils, brown or green
- ¼ cup oat flour
- ½ an onion, grated
- 1 garlic clove, grated
- 1 tsp olive oil
- black pepper
- ¼ tsp salt
Mexican Chipotle Flavour
- 1 medium potato (½ cup), baked or steamed, and peeled
- 2 tsp chipotle powder
- 1 tsp smoked paprika
- 3 green onions, chopped
- ½ jalapeno, finely minced
Indian-Spiced Flavour
- 1 small sweet potato (½ cup), baked or steamed, and peeled
- ½ inch chunk ginger, grated
- ¼ cup fresh cilantro, chopped
- ½ tsp cumin
- ½ tsp garam masala
- ½ tsp curry powder
How to Make Lentil Patties
Each of these Lentil Patties recipes are easily made in one bowl, then formed into patties and either pan-fried or air fried to crispy perfection:
- In a large mixing bowl, add the cooked or canned lentils (drained, rinsed and cooled if just cooked) and mash well with a fork. Some whole lentils remaining are fine as you don’t need a homogenous puréed consistency.
- Add the cooked potato or sweet potato, thick skins removed, and continue mashing into the lentils until well combined.
- Add the grated onion, minced garlic, oil, salt and pepper and all remaining spices and continue mashing them into the mixture until combined. Lastly, stir in the fresh herbs, chopped veggies and the oat flour until the result is a thick, dryer, dough-like consistency that you can form in your hands. Taste and adjust seasonings as you like.
- With slightly dampened hands, scoop out 2-tbsp-sized dollops of the mixture and form into small, round patties and flatten them until they’re less than ½” thick. Set them aside on a plate and repeat until all the mixture is used up. You should get about 6 to 7 patties.
- Pan fried option: Heat a large non-stick or cast iron skillet over medium heat and warm 2 tbsp of olive oil until shimmering. Carefully place the patties in the skillet and cook for about 4 minutes on each side until deeply golden and lightly crisped. Place on a paper towel lined plate to absorb excess oil. Let cool and enjoy warm.
- Air fried option: Line your air fryer basket with parchment. Before placing the patties down, lightly spray one side with a spritz of cooking spray then place oiled-side down on the parchment. Lightly spray the tops with oil. Note: You can use no cooking spray if desired, but the results will be just slightly less crispy, but still great! Air fry at 390℉ for 20 minutes, flipping them over halfway, until both sides are deeply golden and crispy. Remove from the basket, let cool and enjoy warm.
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Other Must-Try Recipes Using Lentils!
Lentil Patties
Ingredients
Method
- In a large mixing bowl, add the cooked or canned lentils (drained, rinsed and cooled if just cooked) and mash well with a fork. Some whole lentils remaining are fine as you don't need a homogenous puréed consistency.
- Add the cooked potato or sweet potato, thick skins removed, and continue mashing into the lentils until well combined. Add the grated onion, minced garlic, oil, salt and pepper and all remaining spices and continue mashing them into the mixture until combined.
- Lastly, stir in the fresh herbs, chopped veggies and the oat flour until the result is a thick, dryer, dough-like consistency that you can form in your hands. Taste and adjust seasonings as you like.
- With slightly dampened hands, scoop out 2-tbsp-sized dollops of the mixture and form into small, round patties and flatten them until they're less than ½" thick. Set them aside on a plate and repeat until all the mixture is used up. You should get about 6 to 7 patties.
- Pan fried option: Heat a large non-stick or cast iron skillet over medium heat and warm 2 tbsp of olive oil until shimmering. Carefully place the patties in the skillet and cook for about 4 minutes on each side until deeply golden and lightly crisped. Place on a paper towel lined plate to absorb excess oil. Let cool and enjoy warm.Air fried option: Line your air fryer basket with parchment. Before placing the patties down, lightly spray one side with a spritz of cooking spray then place oiled-side down on the parchment. Lightly spray the tops with oil. Note: You can use no cooking spray if desired, but the results will be just slightly less crispy, but still great! Air fry at 390℉ for 20 minutes, flipping them over halfway, until both sides are deeply golden and crispy. Remove from the basket, let cool and enjoy warm.
- Make the optional dipping sauce: Combine all ingredients in a small bowl until well incorporated, taste and adjust seasonings to taste, and enjoy!
I made both recipes last night but had to sub russet potatoes for the sweet potatoes. I also did not have the ingredients for the dipping sauce.
The recipe came out delicious and I will be making these again. I did prefer the air fryer to the skillet method.
Thank you..
So glad you enjoyed the lentil patties, thank you for sharing! 🤩