These lentil potato patties are crispy on the outside, tender inside, and packed with plant-based protein. They are a wholesome, Mediterranean-inspired meal that’s quick, budget-friendly, and perfect for healthy weeknight dinners.
For more easy patties, check out our chickpea sweet potato patties, black bean patties, Greek chickpea patties, and zucchini fritters.
Wholesome, Crispy Patties Made for Easy Healthy Eating
These lentil potato patties are one of those easy, wholesome meals that make healthy eating feel effortless 🥔. They’re crispy on the outside, soft and flavorful inside, and made with simple ingredients you probably already have — canned lentils, a potato, and a few pantry staples.
What we love most is how nutritious and satisfying they are. Lentils add plant-based protein and fiber, while the potato helps bind everything into a hearty patty that feels comforting yet light. These patties are perfect for anyone looking to enjoy healthy meatless meals that still feel complete and delicious. 🌿
Louise and I make them often for quick lunches or budget-friendly vegetarian dinners — especially when we want something tasty without turning on the oven.
They’re part of a Mediterranean-style eating pattern, naturally low in saturated fat, and ideal for those who want high-protein vegetarian patties that are both easy and budget friendly. 🍋
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Lentils: use canned brown or green lentils for convenience. Substitute with dried cooked lentils for a heartier texture — like in most of our other easy lentil recipes for dinner.
- Potato: adds creaminess and helps bind the patties. You can swap with sweet potato for a hint of sweetness.
- Flour: all-purpose flour works best for structure. Substitute with oat flour for more fiber or chickpea flour for extra protein.
- Parmesan cheese: gives a savory, cheesy flavor. Try non-dairy cheese for a dairy-free twist or feta for a Greek touch.
- Egg: helps the patties hold together.
- Red onion: finely chopped for mild sweetness. Substitute yellow onion, shallot, or green onion.
- Garlic: fresh or grated for flavor depth. Garlic powder works in a pinch.
- Cumin: adds warm, earthy flavor. Try smoked paprika, turmeric, oregano, or curry powder for variety — they all fit most Mediterranean lentil recipes beautifully.
- Parsley: fresh adds brightness. Dried oregano or basil are good substitutes.
- Olive oil: essential for cooking the patties; avocado oil works too.
How to Make Lentil Potato Patties
Step 1. Cook and Mash the Base
Pierce the potato with a fork and microwave for 5–7 minutes, or until fork-tender. No need to peel it — the skin adds extra fiber and a rustic feel. Transfer to a large mixing bowl, mash until smooth, and let it cool for a few minutes to release excess moisture.
Add the drained and rinsed lentils, then mash again gently, keeping some small chunks for texture. This simple base gives the patties their hearty bite and makes these potato lentil patties extra nourishing and satisfying.
Step 2. Add Flavor and Binders
Mix in the flour, grated parmesan, egg, finely chopped red onion, grated garlic, parsley, cumin, salt, and black pepper. Stir until the mixture comes together and holds its shape. If it feels too soft or sticky, sprinkle in a little more flour. The mix should be firm enough to form healthy potato patties with a light, tender texture.
Step 3. Shape and Cook
Scoop about 2–3 tablespoons of the mixture and shape into small patties. Lightly grease your hands with olive oil if needed. Heat a drizzle of olive oil in a nonstick skillet over medium heat and cook the patties for about 4 minutes per side, until golden and crisp.
Note: You can also bake them at 400°F (200°C) for 20–25 minutes or air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Step 4. Serve and Enjoy
Serve the lentil potato patties warm with a side of Greek yogurt, tzatziki, or a fresh salad. They’re delicious as a snack, tucked into wraps, or enjoyed as part of a light Mediterranean-style meal.
Tips
- Drain the lentils well: Too much liquid makes the mix soft. Rinse and drain them thoroughly before mashing — this keeps your lentil potato fritters firm and golden.
- Let the potato cool a bit: Cooling for a few minutes helps release excess steam and moisture, giving the patties better texture and structure.
- Adjust flour as needed: If the mixture feels sticky, sprinkle in a little more flour until it holds together easily.
- Use a nonstick skillet: It helps achieve a crisp crust with minimal oil, ideal for vegetarian skillet dinners that stay light yet satisfying.
- Don’t over-mash: Leave a few lentil and potato chunks for a rustic bite and extra texture.
- Serve creatively: Enjoy them in wraps, over salads, or as a veggie burger alternative.
Frequently Asked Questions
Yes! You can prepare the mixture up to a day in advance. Store it covered in the fridge, then shape and cook when ready. It’s perfect for meatless patties for meal prep and saves time on busy weekdays.
You can, but the texture won’t be the same. Baked patties tend to stay soft and a little mushy in the center. For the best flavor and texture, cook them on a nonstick skillet with a small drizzle of olive oil — it makes the edges golden, crisp, and much tastier.
Yes, once cooked and cooled. Freeze in a single layer, then store in a freezer bag. Reheat in the oven or air fryer until warm and crisp.
Definitely! Sweet potatoes add a subtle sweetness and pair beautifully with lentils and warm spices. Microwave them just like regular potatoes, then scoop out the soft orange flesh and discard the skin before mixing with the lentils.
More Easy Dinner Recipes
- Mediterranean Lentil and Orzo
- Greek Lentil Soup
- Quick broccoli fritters
- Mediterranean lentil and rice
- Greek chickpea soup
- Turmeric rice with chickpeas
- Turmeric lentil soup
- Lentil pumpkin stew
If you tried this lentil potato patties recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Lentil Potato Patties (Healthy and Budget-Friendly)
Video
Ingredients
- 2 cans lentils 15 oz / 400 g each can — rinse and rinsed very well
- 1 large potato about 9 oz / 250 g
- ½ cup all purpose flour
- ½ cup grated parmesan
- 1 large egg
- ½ red onion finely chopped
- 1 clove garlic grated
- 1 teaspoon cumin sub smoked paprika or dried oregano
- ¼ cup parsley chopped – sub 1 teaspoon dried oregano
- ¾ teaspoon salt + black pepper to taste
- 2 tablespoons olive oil for cooking the fritters
Instructions
- Cook and Mash: Pierce 1 large potato with a fork and microwave for 5–7 minutes, or until fork-tender. No need to peel it. Mash in a large bowl, then let it cool slightly to release extra moisture.Add 2 cans lentils (rinsed and drained well) and mash again, leaving a few chunks for texture.
- Mix Everything: Add ½ cup all purpose flour, ½ cup grated parmesan, 1 large egg, ½ red onion (chopped), 1 clove garlic (grated), 1 teaspoon cumin, ¼ cup parsley, ¾ teaspoon salt, and pepper.Stir until well combined. If the mix feels too wet, add a little more flour until it holds together.
- Shape and Cook: Form small patties using about 2–3 tablespoons of mixture each. Heat a drizzle of olive oil in a nonstick skillet over medium heat. Cook the patties for about 4 minutes per side, or until golden and crisp.
- Serve: Serve warm with Greek yogurt, tzatziki, or a salad. These lentil potato patties are perfect for quick lunches, healthy snacks, or easy meal prep.
Notes
- Lentils → Use canned brown or green lentils for convenience. Substitute with cooked dried lentils for a heartier texture.
- Potato → Adds creaminess and helps bind the patties. Swap with sweet potato for natural sweetness.
- Flour → All-purpose gives the best structure. Use oat flour for extra fiber or chickpea flour for a protein boost.
- Parmesan cheese → Brings a rich, savory flavor. Substitute non-dairy cheese for a dairy-free version or feta for a Greek touch.
- Egg → Holds the patties together.
- Red onion → Mild and sweet. Try yellow onion, shallot, or green onion instead.
- Garlic → Fresh or grated adds depth. Garlic powder works in a pinch.
- Cumin → Warm and earthy. Swap with smoked paprika or oregano.
- Parsley → Fresh adds color and brightness. Use dried oregano or basil if needed.
- Olive oil → For pan-frying and flavor. Avocado oil or light sunflower oil also work well.
- Drain the lentils well: Too much liquid makes the mix soft. Rinse and drain thoroughly to keep your lentil potato fritters firm and golden.
- Let the potato cool: A couple of minutes of cooling helps release excess steam and moisture for a better texture.
- Add flour if needed: If the mix feels sticky, sprinkle in a little more flour until it holds together easily.
- Use a nonstick skillet: You’ll get a crisp crust with minimal oil — perfect for vegetarian skillet dinners that stay light yet satisfying.
- Don’t over-mash: Keep some lentil and potato chunks for a rustic bite and extra texture.
- Serve creatively: Try them in wraps, over salads, or as a veggie burger alternative for an easy, healthy meal.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
This was great. It will be appearing regularly, with different spices.
Would chickpea flour be a good egg replacement in this recipe? Or a flax egg? I was searching for a 100% plant based option. I’ll use some nooch instead of Parmesan.
Hi Patrick, yes flax egg works well here.
Use 1 Tbsp ground flax + 3 Tbsp water, let it rest 10 min.
The mix will be a bit softer—chill 15–20 min and shape smaller patties. Nooch instead of Parmesan is a great idea.
Happy cooking, Louise
Simple, quick and delicious
Do you think I could use airfryer to cook?
Yes, you can, Arlene.
Cook the potato in the microwave as in the recipe, mix/form the patties, then air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Important: Remember to lightly spray the basket/patties for best browning (and avoid the patties from sticking) 🙂
Happy cooking, Louise