These Mediterranean-inspired Lentil Patties are a wholesome, protein-packed meal perfect for busy weeknights.
Loaded with fiber-rich lentils, fresh herbs, and aromatic spices, they are satisfying yet light, with minimal saturated fat.
Quick to prepare and versatile to cook—pan-fried, baked, or air-fried—they make an excellent option for meal prep, family dinners, or a healthy plant-based protein boost.
20-Minute Lentil Patties
Equipment
- 1 Food Processor
- 1 Nonstick skillet (for pan-frying)
- 1 Baking tray (lined with parchment paper, for oven baking)
- 1 Air fryer (optional)
- 1 Microplane or fine grater
- 1 – Mixing spoon
- Measuring Cups and Spoons
Ingredients
- 2 cans 15 oz each lentils, drained (or 3 cups cooked / 1 cup dried, boiled until tender)
- 1 large egg
- ½ cup grated Parmesan cheese
- 4 tablespoons all-purpose flour or chickpea flour
- ¼ cup fresh parsley chopped
- 1 medium onion chopped
- 3 cloves garlic finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 4 wedges lemon for serving
Instructions
- Prepare the Lentils: If using canned lentils, drain them thoroughly and rinse under cold water to remove excess sodium. For dried lentils, measure 1 cup and rinse well. Boil them in 4 cups of water with 1 teaspoon of salt until tender but still holding their shape, about 15–20 minutes. Drain any excess water completely. Well-cooked lentils form the base of tender yet firm patties.
- Prep Aromatics and Herbs: Chop 1 medium onion finely, making sure the pieces are small enough to blend easily. Wash and roughly chop ¼ cup of fresh parsley. Peel 3 cloves of garlic and grate them using a microplane or fine grater. Finely grating the garlic ensures it cooks evenly and infuses the patties with flavor without overpowering.
- Combine Ingredients in Food Processor: In a food processor, add the drained lentils, chopped onion, parsley, and grated garlic. Add 1 egg, ½ cup grated Parmesan, 4 tablespoons flour, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, and ⅛ teaspoon black pepper. Pulse the mixture a few times to combine. The goal is a coarse but cohesive texture—avoid over-blending to prevent a mushy mixture.
- Shape the Patties: Transfer the mixture to a clean surface or bowl. Divide it evenly into 12 portions. Shape each portion into a patty about 2–3 inches in diameter and ½ inch thick. You can use your hands or lightly press the mixture with a teaspoon or small cookie cutter for uniformity. Placing them on a parchment-lined tray prevents sticking and makes handling easier.
- Pan-Frying Method: Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Once the oil shimmers, carefully place the patties in the pan, leaving space between each. Fry for 5 minutes on one side until golden brown, then gently flip and cook another 5 minutes on the other side. The result should be crisp on the outside and tender inside. Transfer to a plate lined with paper towels to remove excess oil.
- Oven-Baking Method: Preheat the oven to 400°F (200°C). Brush or lightly spray the patties with olive oil to promote browning. Arrange them on a parchment-lined baking tray, ensuring they do not touch. Bake for 20 minutes, flipping halfway through, until both sides are golden brown and firm to the touch. Baking gives a lighter, lower-fat version without compromising flavor.
- Air-Frying Method: Preheat your air fryer to 400°F (200°C). Lightly brush or spray the air fryer basket with oil to prevent sticking. Place the patties in a single layer, leaving some space for air circulation. Brush the tops lightly with oil.Air fry for 10 minutes or until golden brown, flipping halfway through for even cooking. Air-fried patties are crispy, low-fat, and perfect for meal prep.
- Serve with Fresh Lemon: Arrange the patties on a serving plate. Cut 4 wedges of lemon and place them around the patties. Squeeze fresh lemon juice over the patties just before eating to enhance the flavor and brighten the spices. For extra appeal, serve with tzatziki, marinara sauce, pita bread, couscous, or saffron rice as complementary sides.
- Tips for Perfect Texture: If the mixture feels too wet, add a teaspoon of flour at a time until the mixture holds together. If it’s too dry, add a small splash of water or an extra egg. Properly blended lentils with finely grated garlic and chopped herbs ensure each patty is flavorful and moist inside while crisp outside.
- Storage and Make-Ahead Tips: You can shape the patties ahead of time and refrigerate them for up to 3 days. For longer storage, arrange shaped patties on a parchment-lined tray, freeze for 2 hours, then transfer to freezer-safe bags. Cooked patties also freeze well for up to 3 months. Reheat in a skillet, oven, or air fryer to restore crispiness.
Notes
- Use room-temperature ingredients for easier blending and more cohesive patties. Cold eggs or cheese can make the mixture uneven.
- Pulse, don’t overprocess: Over-blending the lentils can lead to mushy patties that don’t hold their shape. Aim for a coarse, slightly chunky texture.
- Garlic and herbs matter: Finely grate the garlic and chop parsley before adding to the processor for even flavor distribution.
- Cooking flexibility: These patties can be pan-fried, baked, or air-fried. Each method produces slightly different textures—pan-frying gives crisp edges, baking is lighter, and air-frying is quick and convenient.
- Size consistency: Shape patties evenly for uniform cooking. Using a small ice cream scoop or cookie cutter helps maintain size and prevents undercooked centers.
Chef’s Secrets for Perfect Patties
The key to a perfect lentil patty lies in texture, seasoning, and heat control.
Start with lentils that are tender but not mushy, as overcooked lentils can cause the mixture to fall apart.
Always finely grate garlic and chop herbs before combining—they release maximum flavor without overpowering the dish.
When cooking, moderate heat is essential. Pan-frying on medium ensures golden edges without burning, while baking at a steady 400°F creates even browning.
For extra flavor, lightly toast the flour in a dry skillet before mixing or sprinkle a pinch of smoked paprika into the batter.
Small adjustments in seasoning or cooking temperature make a big difference in taste and presentation.
Serving Suggestions That Elevate Flavor
Lentil patties are versatile and pair wonderfully with a range of sides.
Serve them with a squeeze of fresh lemon to brighten the earthy flavors, or pair with tzatziki, hummus, or marinara sauce for dipping.
For a hearty meal, accompany with fluffy couscous, saffron rice, or a fresh Mediterranean salad.
You can also serve the patties in pita bread or wraps with sliced vegetables and a yogurt-based sauce for a satisfying lunch.
Garnishing with extra chopped parsley or a drizzle of olive oil adds visual appeal and an extra flavor boost.
Storage Tips for Freshness and Convenience
These patties are perfect for meal prep. Store uncooked patties in the fridge for up to 3 days before cooking.
For longer-term storage, arrange patties on a parchment-lined tray and freeze for 2 hours, then transfer to a freezer-safe bag.
Cooked patties freeze well for up to 3 months—simply reheat in the oven, air fryer, or skillet.
Leftover cooked patties can be reheated gently in the microwave, though reheating in a skillet or air fryer helps restore crispiness.
Keeping patties airtight prevents them from drying out and preserves their flavor and texture.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace the egg with 2–3 tablespoons of water or a flax egg, and substitute Parmesan with 4 tablespoons of nutritional yeast.
This keeps the patties moist, flavorful, and entirely plant-based.
2. Which lentils work best?
Green, brown, or French lentils are ideal for texture. Canned lentils are convenient, while dried lentils need boiling.
Avoid red lentils unless you cook them carefully, as they can become mushy and make shaping difficult.
3. Can I prepare patties ahead of time?
Absolutely. You can shape them in advance and refrigerate for 1–3 days or freeze before cooking.
Freezing uncooked patties on a tray prevents them from sticking together and makes portioning easier.
4. How do I prevent patties from falling apart?
Ensure the lentils are cooked but firm and not overprocessed.
Adding a binding ingredient such as egg (or a vegan substitute) and flour helps hold the patties together.
Avoid excess moisture by draining lentils well.
5. What are some flavor variations?
Try swapping parsley for cilantro, dill, or chives. Replace cumin with smoked paprika or coriander with turmeric for a different spice profile.
You can also add finely chopped vegetables like carrots, zucchini, or bell peppers to boost nutrition and flavor.
