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–+ servings
Close up of a lentil quinoa patty over a bowl with tomatoes tzatziki and lettuce.

Lentil Quinoa Patties (Easy High-Protein)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can lentils 15 oz or 400 g can - rinsed and drained well - sub 1½ cups cooked brown or green lentils
  • 1½ cups (220 g) cooked quinoa
  • 1 large egg
  • ½ cup (70 g) crumbled feta sub grated parmesan
  • 1 lemon the grated zest
  • ¼ cup (1 handful) 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 (70 g) 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

  • 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.
    Step 1 Drained lentils mashed in a bowl to prepare base for patties.
  • 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.
    Step 2 Quinoa lentils herbs and feta mixed together for patty batter.
  • 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.
    Step 3 Patties cooking in skillet becoming crisp and firm.
  • Serve: Serve warm with tzatziki or Greek yogurt, a squeeze of lemon, lettuce, olives, and tomatoes.
    Step 4 Cooked patties served in a bowl with tzatziki olives and tomatoes.
Substitutions
  • 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
 
Tips
  • 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.
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