Crispy Lentil Patties
Tender on the inside and lightly crisp on the outside, these vegan lentil patties are loaded with shredded veggies, herbs, and breadcrumbs. Quick to make and versatile to serve, they’re a healthy, protein- and fiber-rich snack or side that fits perfectly into any weeknight meal or meal prep plan.
Equipment
- 1-Medium pot
- 1 fine-mesh sieve
- 1 large mixing bowl
- 1 Sheet pan
- Parchment Paper
- Grater
- Knife
- Cutting board
Ingredients
- 1 cup 200 g red split lentils
- ½ medium brown onion diced
- 1 large zucchini 150 g, grated and squeezed
- 1 cup 100 g grated carrot
- ¼ cup fresh parsley chopped
- ½ cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for cooking
Instructions
- Prepare the Lentils: Begin by thoroughly rinsing 1 cup (200 g) of red split lentils under cold running water. This removes any dirt or debris and ensures a clean, smooth texture. Transfer the rinsed lentils to a medium-sized pot and add 3 cups of water along with ½ teaspoon of salt. Place the pot over medium-high heat and bring the water to a gentle boil. Once boiling, reduce the heat to a simmer and cook the lentils uncovered for approximately 15 minutes, stirring occasionally. The lentils should be tender but still slightly holding their shape. If there is excess water remaining in the pot after cooking, carefully drain it using a fine-mesh sieve and let the lentils cool slightly before using.
- Prepare the Vegetables: While the lentils are cooking, prepare the vegetables. Grate 1 large zucchini (about 150 g) using a box grater. Place the grated zucchini into a clean kitchen towel or layer of paper towels and gently press to squeeze out as much excess moisture as possible. This step is crucial to prevent the patties from becoming soggy. Next, grate 1 cup (100 g) of carrot and finely dice ½ a medium brown onion. Chop ¼ cup of fresh parsley and set all vegetables aside for combining later.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 180°C (350°F). Line a sheet pan with parchment paper to prevent sticking and lightly brush or spray it with olive oil for extra crispiness. Having the oven and baking sheet ready ensures that the patties cook evenly and develop a golden, slightly crispy exterior.
- Combine Lentils and Vegetables: Once the lentils have cooled enough to handle, transfer them into a large mixing bowl. Add the squeezed zucchini, grated carrot, diced onion, and chopped parsley. Sprinkle in ½ cup of breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Using a spatula or clean hands, gently fold all ingredients together until well combined. The mixture should be slightly sticky and hold together when pressed. If it feels too loose, add an additional tablespoon of breadcrumbs at a time until the right consistency is achieved.
- Shape the Patties: Portion the mixture into 12 equal portions (approximately ¼ cup each). Roll each portion into a ball using your hands, then gently flatten it into a patty about one inch thick. Take care to keep the shape consistent for even cooking. You can use your palm and fingers to gently press the edges so the patties are compact and will hold together during baking.
- Prepare Patties for Baking: Arrange the formed patties evenly on the prepared baking sheet, leaving a small gap between each one for heat circulation. Lightly spray or brush the tops of the patties with olive oil. This will help them brown evenly in the oven and develop a slightly crispy exterior.
- Bake the Patties: Place the baking sheet in the preheated oven and bake for 30 minutes. Halfway through the baking time (around 15 minutes), carefully flip each patty using a spatula to ensure both sides brown evenly. Bake until the patties are golden brown and slightly firm to the touch. The outside should have a delicate crispiness, while the inside remains tender and flavorful.
- Serve and Enjoy: Once baked, remove the patties from the oven and let them rest for 2–3 minutes. Serve warm with your favorite dipping sauce, such as vegan aioli, hummus, or a squeeze of fresh lemon juice. These patties can be enjoyed as a satisfying snack, a side dish, or part of a wholesome meal.
Notes
- Make sure to squeeze excess water from zucchini thoroughly—this keeps the patties firm and prevents them from falling apart.
- Red lentils cook quickly and become soft easily; monitor them to avoid overcooking into mush.
- You can adjust the seasoning to your taste; paprika, cumin, or chili powder are excellent additions.
- Uniform patty size ensures even cooking. Using a ¼ cup scoop is a simple way to keep them consistent.
- Both oven-baking and stovetop frying work well. Baking produces a lighter, hands-off version, while frying gives a richer crispiness.
- These patties are kid-friendly and versatile—serve as snacks, sandwich fillers, or a protein-packed side.
