Kitchen Flavor Fiesta

Lentil Vegetable Patties Recipe

Lentil Vegetable Patties Recipe

Lentil Vegetable Patties

This easy lentil patties recipe is perfect for healthy vegan and vegetarian meals. These high-protein lentil patties made with red lentils are a great addition to your plant-based diet.

Ingredients:

  • 1 Cup / 200g Red Lentils (Soaked / Strained)
  • 4 to 5 Garlic Cloves - Roughly chopped (18g)
  • 3/4 Inch Ginger - Roughly chopped (8g)
  • 1 cup Onions - chopped (140g)
  • 1+1/2 cup Parsley - chopped & firmly packed (60g)
  • 1 Teaspoon Paprika
  • 1 Teaspoon Ground Cumin
  • 2 Teaspoon Ground Coriander
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 to 1/2 Teaspoon Cayenne Pepper (optional)
  • Salt to taste (I added 1+1/4 Teaspoon of pink Himalayan salt)
  • 1+1/2 cup (Firmly Packed) FINELY GRATED Carrots (180g, 2 to 3 Carrots)
  • 3/4 Cup TOASTED Rolled Oats (80g)
  • 3/4 Cup Chickpea Flour or Besan (35g)
  • 1 Tablespoon Olive oil
  • 2 Tablespoon White Vinegar or White Wine Vinegar
  • 1/4 Teaspoon Baking Soda

Tahini Dip:

  • 1/2 cup Tahini
  • 2 Tablespoon Lemon Juice or to taste
  • 1/3 to 1/2 cup Mayonnaise (Vegan)
  • 1 to 2 Garlic Cloves - minced
  • 1/4 to 1/2 Teaspoon Maple Syrup (optional)
  • Salt to taste (I added 1/4 teaspoon pink Himalayan salt)
  • 2 to 3 Tablespoon Ice water

Method:

  1. Wash the red lentils a few times until the water runs clear. Soak for 2 to 3 hours, then drain and let sit in a strainer until fully drained.
  2. Toast rolled oats in a pan over medium to medium-low heat for about 2 to 3 minutes until lightly browned and fragrant.
  3. Finely grate the carrots and chop the onion, ginger, garlic, and parsley.
  4. In a food processor, combine soaked lentils, salt, paprika, cumin, coriander, cayenne, garlic, ginger, onions, and parsley. Blend until coarse, scraping the sides as needed.
  5. Transfer the mixture to a bowl and add grated carrots, toasted oats, chickpea flour, baking soda, olive oil, and vinegar. Mix well. Allow to rest for about 10 minutes.
  6. Scoop 1/4 cup of the mixture and form patties about 1/2 inch thick, yielding approximately 16 patties.
  7. Heat oil in a pan and fry the patties in batches, cooking on medium heat for 30 seconds, then medium-low for 2 to 3 minutes until golden brown. Flip and cook for another 3 minutes. Increase heat briefly to crisp.
  8. Remove patties to a paper towel-lined plate to absorb excess oil.
  9. Store any remaining mixture in an airtight container in the refrigerator for 3 to 4 days.

Important Notes:

  • Finely grate carrots for best texture.
  • Cooking on lower heat ensures even cooking without burning.