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–+ servings
Golden brown lentil potato patties cooked on a skillet with olive oil and served on a plate with parsley.

Lentil Potato Patties (Healthy and Budget-Friendly)

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cans lentils 15 oz / 400 g each can — rinse and rinsed very well
  • 1 large potato about 9 oz / 250 g
  • ½ cup (75 g) all purpose flour
  • ½ cup (50 g) 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 (1 handful) parsley chopped - sub 1 teaspoon dried oregano
  • ¾ teaspoon salt + black pepper to taste
  • 2 tablespoons olive oil for cooking the fritters

  • 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.
    Step 1 image Mashed potato and lentils combined in a bowl for the base of lentil potato patties.
  • 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.
    Step 2 image Mixing lentil potato patty ingredients with herbs and flour in a large bowl.
  • 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.
    Step 3 image Lentil potato patties sizzling in a nonstick pan 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.
    Step 4 image Serving lentil potato patties with Greek yogurt and parsley for a light Mediterranean meal.
Substitutions
  • 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.
 
Tips
  • 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.
 
Storage
Store leftover patties in the fridge for up to 4 days or freeze for up to 3 months; reheat in a skillet or air fryer until warm and crisp.
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