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Golden lentil patties with visible lentils stacked with fresh parsley and lemon on a white plate.

Lentil Patties (Flavorful in 20 Minutes)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 patties
Author: Nico Pallotta

  • 2 cans lentils 15 oz / 400 g each can – or 3 cups (500 g) cooked lentils
  • 1 large egg
  • ½ cup grated parmesan
  • 4 tablespoons (40 g) all-purpose flour or chickpea flour
  • ¼ cup (1 handful) parsley roughly chopped
  • 1 medium onion roughly chopped
  • 3 cloves garlic finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 wedges lemon

  • Make the mixture: Add 2 cans lentils (drained), 1 medium onion (chopped), ¼ cup parsley (chopped), 3 cloves garlic (grated), 1 large egg, ½ cup grated parmesan, 4 tablespoons all-purpose flour, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, and ⅛ teaspoon black pepper to a food processor.
    Pulse a few times until combined but still slightly chunky. Don’t blend until smooth.
    Step 1 Lentil patty mixture pulsed until combined while retaining visible lentil and herb texture.
  • Shape the patties: Divide the mixture into 12 portions and shape into patties with your hands.
    Step 2 Lentil mixture shaped into even round patties ready for cooking.
  • Pan-fry: Heat a little olive oil in a nonstick skillet over medium heat. Cook the patties for about 5 minutes per side, flipping once, until golden brown.
    Bake: Brush with olive oil and bake at 400°F (200°C) for about 20 minutes, until golden.
    Air fry: Lightly oil the basket and patties. Air fry at 400°F (200°C) for about 10 minutes, until golden and crisp.
    Step 3 Lentil patties cooking in a skillet until deeply golden and crisp around the edges.
  • Serve: Serve warm with lemon wedges and your favorite sauce, such as tzatziki or marinara. They’re also delicious with rice, couscous, pita bread, or a simple salad.
    Step 4 Warm lentil patties served with fresh lemon wedges and marinara sauce.
Substitutions
  • Lentils → Canned, cooked green or brown lentils, or dried lentils cooked until tender.
  • Egg → Flax egg (1 tablespoon ground flaxseed + 3 tablespoons water; rest 5–10 minutes).
  • Parmesan → Pecorino Romano or another grated hard cheese.
  • All-purpose flour → Chickpea flour.
  • Parsley → Cilantro or dill.
  • Onion → Yellow, white, or red onion; shallots for a milder flavor.
  • Garlic → Omit and add extra fresh herbs or lemon zest.
  • Ground cumin and coriander → Smoked paprika or curry powder.
  • Salt and black pepper → Adjust to taste.
  • Lemon → Lime.
 
Tips
  • Drain well: Extra moisture makes the patties harder to shape.
  • Don’t overprocess: Keep some texture; a smooth paste can turn dense.
  • Check before shaping: The mixture should hold together without feeling wet or sticky.
  • Fix a soft mixture: Rest for 5–10 minutes, then add a little flour if needed.
  • Wet your hands: Damp hands make shaping easier.
  • Shape evenly: Similar-size patties cook more evenly.
  • Don’t flip too soon: Let a golden crust form first.
  • Don’t overcrowd: Give the patties room to brown instead of steam.
  • Use a little oil: It helps create crisp, golden edges.
  • Storage: Cool completely before storing; refrigerate for up to 4 days or freeze for up to 3 months.
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