Lentil Patties - photo 1
← Recipes

Lentil Patties

Pikantne Vegetarian Dishes Dishes for Special Occasions Main Dishes 60 min Medium 90 wyświetleń ~18.00 PLN - (0)
Rate:
(0)
Start Cooking

Description

Lentil patties are hearty and aromatic vegetarian patties made from red lentils and vegetables. The dish does not have a specific region of origin — it is a universal, homemade option inspired by plant-based cuisines from around the world. The patties have a slightly nutty flavor from the lentils, the sweetness of sautéed onions and carrots, and a fresh note of parsley and lemon. They are golden and crispy on the outside, soft and creamy on the inside, and pair well with yogurt sauce, tzatziki dip, or spicy tomato sauce. Perfect as a snack for New Year's Eve 2025, on the table during a party, or as part of a meal — serve them with a salad, roasted potatoes, or in a bun as a vegetarian burger.

Ingredients Used

Ingredients (14)

Servings:
4
  • Carrot 1.3 szt. (~100 g)
  • Red lentils 250 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Breadcrumbs 80 g
  • Wheat flour 50 g
  • Rapeseed oil 30 g
  • Lemon juice 30 ml
  • Chicken egg 2 szt. (~120 g)
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Natural yogurt 150 g
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~18.00 PLN (4.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the lentils

1

Weigh 250 g of red lentils. Transfer the lentils to a sieve and rinse under cold running water for about 30-60 seconds, shaking the sieve until the water runs clear. Place the lentils in a medium pot and cover with 500 ml of cold water (ratio 1:2). Set the pot over medium heat and bring to a boil.

Ingredients: red lentils
Use a pot with a diameter of about 18-20 cm with a lid. Rinsing the lentils removes excess starch and small impurities.
2

Once boiling, reduce the heat to low and cook uncovered for 12-15 minutes, until the lentils are tender and start to break apart – they should have a creamy consistency but not be completely mushy.

Ingredients: red lentils
Cook for 12 minutes and check the consistency with a fork: the pieces should soften and gently break apart. If the water has almost completely evaporated, you can add 1-2 tablespoons (15-30 ml) of water.

Batter for cutlets

3

When the lentils are ready, remove the pot from the heat, cover for 2 minutes, and then transfer the lentils to a large bowl. Let them cool slightly (5-7 minutes) — the mixture should be warm but not hot.

Ingredients: red lentils
Use a large bowl with a capacity of at least 2 l to have enough space for mixing. Warm, not hot lentils bind the ingredients better.
4

Peel and finely chop 150 g of onion. Peel 15 g of garlic and finely chop. Grate 100 g of carrot using a large grater. Heat a pan with a diameter of 24-26 cm over medium heat, pour in 15 g of rapeseed oil, and add the onion. Sauté for 4-5 minutes until the onion becomes translucent and slightly golden. Add the carrot and sauté for another 3 minutes until it softens. Finally, add the garlic and sauté for 30-45 seconds until you can smell the aroma — do not let it burn. Transfer the vegetables to a bowl with the lentils.

Ingredients: Onion, Carrot, Garlic, Rapeseed oil
Use a wide non-stick skillet or a thick-bottomed steel one. The onion should be soft and translucent, and the garlic should be briefly sautéed — burning will give a bitter taste.
5

In a bowl with lentils and vegetables, add 120 g of eggs (2 eggs), 80 g of breadcrumbs, 50 g of wheat flour, 30 g of chopped parsley, 30 ml of lemon juice, 5 g of salt, and 2 g of pepper. If you want spicy patties, add 2 g of chili flakes (optional). Start mixing with a wooden spoon, then finish by hand or with a spatula until the ingredients are combined.

Ingredients: Chicken egg, Breadcrumbs, Wheat flour, Parsley, Lemon juice, Salt, Black pepper, Chili flakes
Use a wooden spoon or spatula. If the mixture is too loose (sticks excessively), add breadcrumbs in increments of 10 g until you achieve a moldable consistency; if it is too dry, you can add 1-2 tablespoons (15-30 ml) of water.

Shaping and frying

6

Cover the bowl with plastic wrap and let it sit for 10 minutes — the breadcrumbs will absorb some moisture and the mixture will thicken. After resting, moisten your hands with water (this will prevent the mixture from sticking) and shape patties weighing about 80-90 g each (you should get about 8 patties for 4 servings). Form flat, round patties about 1.5-2 cm thick.

Ingredients: Breadcrumbs, Chicken egg
Use a kitchen scale to precisely measure portions or shape with a tablespoon, then level off with your hand. Wetting your hands helps prevent sticking.
7

Heat a 26-28 cm skillet over medium heat, pour in the remaining 15 g of rapeseed oil. When the oil is hot (place a piece of breadcrumbs — if it sizzles, the oil is ready), arrange the patties with some space in between. Fry each patty for 3-4 minutes on one side until a golden, crispy crust forms. Flip the patties and fry for another 3-4 minutes. The entire frying process for one batch takes about 6-8 minutes.

Ingredients: Rapeseed oil, Breadcrumbs
The best is a non-stick or cast iron skillet. Do not overcrowd the pan — fry in batches so the oil temperature does not drop too much.

Baking (optional)

8

If you prefer a healthier method, preheat the oven to 200°C (top-bottom). Place the patties on a baking sheet lined with parchment paper, lightly brush them with a bit of oil (you can use a brush) and bake for 20-25 minutes, turning halfway through, until they are golden and firm.

Ingredients: Rapeseed oil
Use a large baking tray lined with parchment paper. Baking is a practical alternative when serving a larger quantity of cutlets at once.

Sauce (optional)

9

Prepare a simple yogurt sauce: in a bowl, mix 150 g of natural yogurt with 5 g of finely chopped garlic (about 1 clove), 10 ml of lemon juice, 2 g of salt, and a pinch of pepper. Mix the ingredients thoroughly with a fork until smooth.

Ingredients: Natural yogurt, Garlic, Lemon juice, Salt, Black pepper
If you prefer a dairy-free option, use plant-based yogurt. The sauce can be prepared in advance and chilled for 30 minutes — the flavors will meld together.

Serving and storage

10

Serve the cutlets warm — place 2 cutlets per person, alongside a salad of lamb's lettuce, chopped tomatoes, and a spoonful of yogurt sauce. For a party version, serve smaller cutlets as finger food on a platter with toothpicks and a few dips.

Ingredients: Parsley, Natural yogurt
For decoration, use fresh parsley. If you are preparing the dish for New Year's Eve 2025, keep the cutlets warm (in a heatproof dish at a low temperature of 80°C) before serving.

Fun Fact

💡

Red lentils cook quickly and were popular in Middle Eastern and Indian cuisine, where they were used for thick patties and soups. Because they break down easily, they are perfect for patties, creating a creamy, dense texture without the need for long cooking.

Best for

Sylwester 2025 Przyjęcie Obiad rodzinny

Tips

🍽️ Serving

The cutlets taste best right after frying, served with a cool yogurt sauce or a spicy tomato sauce. They pair wonderfully with a green vegetable salad, baked potatoes, or as a vegetarian addition to a bun (burger). For a party table, shape smaller cutlets (about 40 g) and serve with toothpicks.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. To reheat, place in a preheated oven at 180°C for 5-8 minutes, or sauté in a pan for 2-3 minutes on each side — this will help regain their crispiness. Reheating in the microwave is not recommended if you want to keep the crispy skin.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Cream of Roasted Forest Mushrooms with Thyme and Truffle Oil 75 min

Cream of Roasted Forest Mushrooms with Thy...

Christmas Eve Soups
Creamy Pumpkin and Chickpea Curry (Kaddū aur Chane kā Sālan) 60 min

Creamy Pumpkin and Chickpea Curry (Kaddū a...

Indian Cuisine
Pierogi Fusion z Dynią, Krewetkami i Trawą Cytrynową w Maśle Szałwiowym 130 min

Pierogi Fusion z Dynią, Krewetkami i Trawą...

Fusion cuisine
Creamy Miso Tantanmen with Spicy Pork 120 min

Creamy Miso Tantanmen with Spicy Pork

Main Dishes
One-Pot Campers' Lentils with Smoked Sausage 45 min

One-Pot Campers' Lentils with Smoked Sausage

Main Dishes
Velvety Pumpkin and Chickpea Korma with Saffron Pulao with Cranberries and Pistachios 90 min

Velvety Pumpkin and Chickpea Korma with Sa...

Indian Cuisine

Recipe Categories

Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Reklama