These Lentil Quinoa Patties give you an easy, high-protein vegetarian dinner that’s budget-friendly, heart-healthy, and perfect for anyone who wants a Mediterranean-inspired meal with simple ingredients and big flavor.
For more patties, check out our chickpea sweet potato patties, Greek zucchini patties, chickpea fritters, and black bean patties.
Nutritious, Flavorful Patties That Fit Effortlessly Into Everyday Cooking
These Lentil Quinoa Patties are a simple, nourishing way to bring more plant-forward, Mediterranean-style eating into your week 🌿. They’re made with everyday ingredients, yet they offer a fiber-rich, protein-rich base that supports a balanced diet without extra effort.
Louise and I love making these on busy days because they’re budget-friendly, quick to prepare, and perfect for anyone looking for healthy vegetarian dinner ideas without complicated steps. The mix of lentils, quinoa, herbs, and lemon creates a bright, satisfying patty that feels both wholesome and comforting.
They’re also a great option if you’re exploring high protein meatless meals, since lentils and quinoa work together to keep you full and energized. And because everything cooks in one skillet, cleanup stays easy 🥘.
Serve them with tzatziki, pita, and a simple Greek cucumber salad for a delicious, Mediterranean-inspired meal the whole family can enjoy ✨.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Canned lentils: Soft and convenient for binding. Substitute cooked brown or green lentils for a more rustic texture.
- Cooked quinoa: Pre-cooked quinoa from a shelf-stable packet works perfectly here because it’s drier, fluffier, and ready in seconds. It blends beautifully with the lentils and helps the patties hold together. Substitute home-cooked quinoa if you prefer, making sure it’s cooled and very dry.
- Egg: Helps everything hold together. Replace with 2 tablespoons of flour and one of water if you prefer a egg-free option.
- Feta cheese: Brings creaminess and Mediterranean flavor. Use parmesan, goat cheese, or non-dairy feta.
- Onion: Adds sweetness and moisture. Substitute green onions or finely grated zucchini, squeezing out excess water.
- Garlic: Fresh garlic gives the best flavor. Use garlic powder in a pinch.
- Fresh herbs: Dill or parsley keep the patties bright. Try basil, cilantro, or dried Italian herbs.
- Lemon zest: Adds freshness. Substitute orange zest or a splash of vinegar.
- Paprika and cumin: Warm spices that ground the patties. Swap with smoked paprika or a little chili powder.
- Flour: All-purpose helps the patties stick. Substitute whole wheat or gluten-free flour.
How to Make Lentil Quinoa Patties
Step 1: Prep the Lentils
Drain and rinse the canned lentils, then shake off as much water as you can. Add them to a large mixing bowl and mash about half of the lentils with a fork. This creates a base that helps the patties stick together and makes them easier for beginners to shape.
Step 2: Add Flavor and Mix
Add the cooked quinoa, egg, crumbled feta, lemon zest, chopped parsley, chopped onion, grated garlic, paprika, dried oregano, salt, flour, and water. Mix with a spoon until everything is evenly combined.
Note: The mixture should look thick, soft, and spoonable, similar to a hearty batter. If it feels too loose, add a little flour or breadcrumb. If it feels dry, add a splash of water. This simple method keeps the recipe accessible and perfect for healthy vegetarian dinner ideas.
Step 3: Cook the Patties
Warm a thin layer of olive oil in a non stick skillet over medium heat. Scoop in spoonfuls of the mixture, flatten them gently with the back of the spoon, and cook for 3 to 4 minutes per side. The patties are ready when they are golden, crisp, and easy to flip.
Step 4: Serve
Serve the patties warm with tzatziki or Greek yogurt and a squeeze of lemon. They pair well with pita bread, Greek salad, roasted vegetables, or simple grains for a fresh Mediterranean style meal.
Tips
- Shake water off lentils well before mashing. Extra moisture makes the mixture too soft and prevents the patties from holding together.
- Mash only half of the lentils to keep texture while still creating a sturdy base for your Mediterranean lentil quinoa patties.
- Finely chop the onion or squeeze it in a paper towel to remove moisture. This simple step helps beginners avoid patties that fall apart in the pan.
- Let the mixture rest for 10 minutes before cooking. It gives the flour time to hydrate and firms up the batter naturally.
- Adjust the texture as needed. If the mixture feels loose, add a spoonful of breadcrumbs or flour. If it’s dry, add a splash of water.
- Use a non stick skillet and medium heat to get crisp edges without burning.
- Flip gently and only once. These vegetarian quinoa patties set as they cook, so patience pays off.
- Serve with something creamy, like tzatziki or Greek yogurt, to balance the lemon and herbs in this easy quinoa lentil recipe.
Frequently Asked Questions
Yes, absolutely. Just make sure they’re cooked until soft and drained very well so your quinoa lentil cakes hold their shape.
Usually it’s from extra moisture in the lentils or onions. Add a spoonful of flour or breadcrumbs and let the mixture rest a few minutes to firm up.
Yes. Bake at 400°F on a lightly oiled sheet for 20–25 minutes, flipping halfway. They won’t be as crisp, but they stay delicious and convenient. Air-fry at 400°F for 10-12 minutes.
They freeze beautifully. Cook them fully, cool completely, then freeze in a single layer before transferring to a bag or container.
Yes. The recipe still works without cheese, though the patties will be slightly softer. Add an extra tablespoon of flour for structure.
Greek yogurt, tzatziki, Greek salad, roasted vegetables, or simple grains all pair well with these healthy lentil patties.
More Easy Lentil Recipes
- Mediterranean lentil and orzo
- Lentil curry
- Lentil potato patties
- Mediterranean lentil soup
- Lentil pumpkin stew
- Mushroom and rice stir fry with lentils
- Turmeric lentil soup
- Mujadara lentils and rice
If you tried this Lentil Quinoa 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 Quinoa Patties (Easy High-Protein)
Ingredients
- 1 can lentils 15 oz or 400 g can – rinsed and drained well – sub 1½ cups cooked brown or green lentils
- 1½ cups cooked quinoa
- 1 large egg
- ½ cup crumbled feta sub grated parmesan
- 1 lemon the grated zest
- ¼ cup parsley or fresh dill, chopped
- 1 onion finely chopped
- 2 cloves garlic grated
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano or ground cumin
- ¾ teaspoon salt + black pepper to taste
- ½ cup all-purpose flour + 2 to 6 tablespoons water if batter looks dry and does not hold together
- 1 tablespoon extra virgin olive oil for cooking the patties
Instructions
- Prep the lentils: Drain and rinse 1 can lentils, then shake off as much water as possible. Add to a large bowl and mash about half of them with a fork so the mixture can stick together.
- Add flavor and mix: Add 1½ cups cooked quinoa, 1 large egg, ½ cup crumbled feta, the grated zest of 1 lemon, ¼ cup parsley (chopped), 1 onion (chopped), 2 cloves garlic (grated), 2 teaspoons smoked paprika, 1 teaspoon dried oregano, ¾ teaspoon salt, and ½ cup all-purpose flour.Mix with a spoon. The mixture should be thick and spoonable. If it feels dry, add 1 tablespoon water at a time.
- Cook the fritters: Heat a thin layer of olive oil in a non-stick skillet over medium heat. Scoop in spoonfuls of the mixture, flatten slightly, and cook for 3–4 minutes per side, until golden and crisp.
- Serve: Serve warm with tzatziki or Greek yogurt, a squeeze of lemon, lettuce, olives, and tomatoes.
Notes
- Canned lentils → Cooked brown or green lentils (for a more rustic texture)
- Cooked quinoa → We use pre-cooked quinoa from a shelf-stable packet. Home-cooked quinoa works too – cooled completely and very dry. Substitute couscous or bulgur.
- Egg → Flax egg (for an egg-free option)
- Feta cheese → Parmesan, goat cheese, or non-dairy feta
- Onion → Green onions or shallot
- Garlic → Garlic powder
- Fresh herbs → Basil, cilantro, or dried Italian herbs
- Lemon zest → Orange zest or a splash of vinegar
- Paprika & oregano → Smoked paprika, cumin, or chili powder
- Flour → Whole wheat flour or gluten-free flour
- Shake off excess lentil water — too much moisture makes the patties soft and prone to falling apart.
- Mash only half the lentils to keep texture while still creating a sturdy base.
- Finely chop or squeeze the onion dry to prevent soggy patties — a key beginner-friendly tip.
- Rest the mixture for 10 minutes so the flour can hydrate and naturally firm things up.
- Adjust texture on the fly: add breadcrumbs/flour if loose, a splash of water if dry.
- Cook on medium heat in a nonstick skillet for crisp edges without burning.
- Flip gently and only once — they firm up as they cook, so patience is everything.
- Serve with something creamy (tzatziki or Greek yogurt) to balance the bright lemony-herb flavors.
- Store the patties in an airtight container in the fridge for up to 4 days, or freeze them (cooked or uncooked) for up to 3 months.
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.
I have copied at least 6 recipes so far..made 2 of them…I enjoy these plant based meals,
Will rate more of them…especially the 2 I made already.
That is wonderful, Diane! I’m so glad you’re enjoying the recipes, and I really appreciate you taking the time to rate and comment.
Best, Louise
Love those Lentil,s and Quinoa