Recipe for: Lentil patties with dill - photo 1
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Recipe for: Lentil patties with dill

Pikantne Vegetarian Dishes Main Dishes 40 min Medium 13 wyświetleń ~16.08 PLN - (0)
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Description

Delicate lentil patties with a distinct aroma of fresh dill — a Polish spring variation on classic vegetable patties. Red lentils create a creamy interior, while sautéed onion and carrot add sweetness and texture. The patties are crispy on the outside, soft on the inside, and pair wonderfully with fresh yogurt with lemon or a mix of young vegetable salads. This dish is perfect for a family dinner, a vegetarian dinner, or a May Day grill (fried as an alternative). The pronounced dill enhances the freshness and adds character, and the recipe includes tips to make preparation easier even for a beginner cook.

Ingredients Used

Ingredients (13)

Servings:
4
  • Red lentils 200 g
  • Onion 1 szt. (~150 g)
  • Carrot 1.3 szt. (~100 g)
  • Garlic 2 ząbki (~10 g)
  • Chicken egg 1 szt. (~60 g)
  • Breadcrumbs 50 g
  • Wheat flour 30 g
  • Rapeseed oil 45 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Natural yogurt 200 g
  • Sesame 20 g
💰 Szacowany koszt dania: ~16.08 PLN (4.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the lentils

1

Measure 200 g of red lentils. Rinse them under cold water in a colander, stirring with your hand until the water runs clear. Transfer to a medium pot and cover with cold water in a ratio of about 1:3 (the lentils should have 2–3 cm of water above them). Place the pot over high heat, bring to a boil, reduce the heat, and cook uncovered for 10–12 minutes, stirring occasionally. The lentils should break down into a soft, creamy mass — check by mashing a handful with a fork; there should be no hard centers.

Ingredients: red lentils, Salt
Use a pot with a diameter of 18–20 cm and a thick bottom. Red lentils break down quickly — keep an eye on the time so you don't overcook them into a complete mush, unless you want a very smooth consistency.

Preparing the vegetables

2

Peel the onion and carrot. Cut the onion into small cubes: cut it in half, lay it flat on the board, and slice it into thin strips, then chop it crosswise into small cubes. Grate the carrot on a coarse grater or chop it finely. Peel the garlic and chop it finely or press it through a garlic press. Rinse the dill thoroughly, dry it with a paper towel, and finely chop only the leaves and tender stems.

Ingredients: Onion, Carrot, Garlic, Dill
Use a cutting board and a sharp knife for the onion. If you can't chop finely, use a grater for the carrot and chop the dill with kitchen scissors.

Frying vegetables

3

Heat a 24–28 cm skillet over medium heat. Pour in 2 tablespoons (30 g) of canola oil. Add the chopped onion and grated carrot, sauté for 5–7 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden, and the carrot softens. Finally, add the minced garlic and sauté for 30–40 seconds until you can smell the aroma — be careful not to burn the garlic (burning gives a bitter taste).

Ingredients: Rapeseed oil, Onion, Carrot, Garlic
Use a non-stick or cast iron skillet. A wooden spoon will make stirring easier. When the onion is translucent, it means it's ready for further mixing.

Mixing the mixture

4

Drain the cooked lentils (if there is excess water) and transfer to a large bowl. Add the sautéed vegetables along with the oil and mix thoroughly. Use a potato masher or fork to mash the lentils so that small pieces remain for texture — the mixture should be compact but not completely smooth. Check the consistency: the mixture should easily form into a ball in your hand but not be too wet. If it is very wet, add 1–2 tablespoons of breadcrumbs or 1 tablespoon of all-purpose flour.

Ingredients: red lentils, Breadcrumbs, Wheat flour
Use a large steel or glass bowl. If you don't have a pestle, you can use a hand mixer on pulse (short pulses). The mixture is good when you can form a ball from it that doesn't fall apart in your hand.

Seasoning and combining ingredients

5

To the warm mixture, add one beaten egg, 30 g of breadcrumbs (if not added earlier) and 30 g of wheat flour. Add half of the chopped dill, a teaspoon of salt (about 5 g) and pepper (2 pinches). Mix vigorously with a spoon until the ingredients are combined. Set the mixture aside for 5–10 minutes — the breadcrumbs will absorb moisture and the mixture will thicken. After resting, check the consistency: if the mixture is too loose, add 1–2 tablespoons of flour; if too dry, add 1–2 tablespoons of water or lemon juice.

Ingredients: Breadcrumbs, Wheat flour, Dill, Salt, Black pepper
Use a wooden spoon or a silicone spatula. Set the mixture aside to allow the ingredients to "bind" — this is important so that the patties do not fall apart while frying.

Shaping the patties

6

Prepare a plate with a bit of breadcrumbs (sesame seeds optional). Wet your hands with water (to prevent sticking). Take portions of the mixture weighing about 70–80 g (weight of the portion: 8 patties from the listed ingredients) and shape them into flat patties about 1.5–2 cm thick. If you like, coat the edges in breadcrumbs and sprinkle sesame seeds on top (optional).

Ingredients: Breadcrumbs, Sesame
Use a kitchen scale if you want even portions. Do not beat the mixture too hard — a slightly loose texture gives a more pleasant center after frying.

Frying

7

In a pan, heat the remaining oil (about 15 g; 1 tablespoon). Arrange the cutlets in a single layer (do not crowd). Fry over medium heat for 3–4 minutes on each side, until a golden, crispy crust forms. After flipping, do not press the cutlets to avoid releasing moisture. If desired, after frying, place the cutlets on a baking sheet in the oven at 100°C for a few minutes to keep them warm and crispy.

Ingredients: Rapeseed oil
The best pan is 26–28 cm in diameter. Frying on too high heat will cause the outside to burn and the inside to remain raw; too low heat will make the chops soak up fat.

Serving

8

Drain the fried patties on a paper towel for 1 minute to remove excess fat. Serve hot with 2 tablespoons of natural yogurt mixed with the juice of half a lemon and the rest of the chopped dill (optional). A salad of young vegetables or roasted potatoes makes a great side dish.

Ingredients: Natural yogurt, Dill, Sesame
Serve on warm plates. Additionally, you can sprinkle the cutlets with sesame seeds for decoration and crunch.

Fun Fact

💡

Lentils are one of the oldest cultivated legumes in Europe; in traditional Polish cuisine, they often appear as the base for inexpensive and hearty dishes, and when combined with dill, they gain a lightness and a spring-like character.

Best for

wegetariański obiad majówka rodzinne spotkanie

Tips

🍽️ Serving

Serve the patties hot, preferably with a cool yogurt dip with lemon juice and fresh dill. They pair well with a salad of cucumber, tomato, and radish or with cooked roasted buckwheat.

🥡 Storage

Store in an airtight container in the fridge for up to 2 days. To reheat, place the patties in the oven for 10 minutes at 180°C or sauté in a pan for 2–3 minutes on each side — avoid the microwave, as they will lose their crispiness.

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