Deliciously wholesome Lentil Patties with bright herb flavour. An inexpensive family-friendly vegetarian dish that can be used as a main, added to salads, or simply snacked on.
These lentil patties are our new favourite vegetarian meal. They’ve got a crispy outside, soft savoury inside and lots of bright flavours that pair up with lots of different dinner ideas (lentil falafels, top salad, make bigger and use as a veggie burger patty, snacks, etc.)
They also come together very easily and make a nice sized batch that can support some leftovers for lunches in the week ahead or with meal prep.
What goes with lentils?
I find lentils lend themselves to both warm spices, bright herbs, and creamy sauces so it made sense for us to enjoy as though these Lentil Patties were like a Lentil Falafel.
We parked the Lentil Patties into a pita with some homemade Tzatziki Sauce and lots of fresh vegetables.
Lentils are quite versatile and can be swapped out for meat in many recipes. That being said, herbs and spices play a big part in flavouring the lentils.
I also love lentil fritters in a salad, as a snack, or with rice for a cozy dinner. They’re also a great way to serve a nutrient dense meal on a budget.
Do you need to soak lentils?
You certainly can soak them prior to cooking, but it’s not necessary. Lentils take less time to cook and unlike beans they don’t need to overnight soak.
Lentil will still have a great texture without soaking.
A variation on these patties would be mash them up or process the mixture briefly in a food processor for a few bursts to create a smoother consistency. We all liked the pockets of whole lentils in this Lentil Patties recipe and I did not mash the mixture during the recipe testing phase, but I can see the desire to do so and think it would still be delicious.
The garlic can be omitted and the parsley swapped out for another favourite savoury herb (basil, oregano, chives, they all work here). If fresh herbs aren’t possible use 1 tsp of dried herbs for 1 tbsp of fresh.
I used a small ice cream scoop (the exact one I use in my kitchen and works well for cookies too) to maintain consistency in the size of the patties.
More lentil recipes that fit into family meals:
- Lentil Bolognese Sauce
- Instant Pot Mac and Cheese with hidden lentils
- Lentil Sloppy Joes
- Mujadara – lentils and rice
- Sheet Pan Salmon with Lentils and Asparagus
Crispy on the outside, flavourful, Lentil Patties with Herbs are a tasty vegetarian meal the entire family will love.
- 1.5 cups cooked green or brown lentils
- 2 large eggs, lightly beaten
- 2-4 tbsp chopped fresh parsley leaves
- 2 medium garlic cloves, minced
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1/2 cup breadcrumbs
- 2-4 tbsp vegetable oil, such as avocado, canola, or olive*
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In a medium bowl mix together lentils, eggs, parsley, garlic, salt and pepper.
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Preheat a large skillet to medium heat and add oil.
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Add breadcrumbs to bowl and mix. Scoop 2-3 tbsp of lentil mixture and form into patties, adding to hot skillet.
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Cook patties for 4-6 minutes per side, flipping once, and place on a paper towel lined plate to drain.
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Add to salad, pita with tzatziki and vegetables, or simply serve as a snack.
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Lentils will keep in an airtight container in fridge for 3-5 days.
Enjoy! xo
Corn Fritters with Jalapeño and Lime
love this recipe; simple, tasty & packed full of nutrients!
So good to hear this from your Joey! I hope the kiddos love it too.
Why does this have that much sodium? It seems you put very little salt. Going to try this recipe thx!
I think because the nutrition counter thinks that the cooked lentils would have salt in them as well, but I’m not 100% sure and I don’t control the nutrient calculator. If you’re looking to avoid sodium maybe cook your own lentils or use sodium-free canned/boxed lentils.
Wow! Move on beef patties, these lentil patties look absolutely delicious and yummy! I’ll definitely make this at home, looks so enticing too with the dips in your post! Loved it!
The dips make it!! Enjoy!