Ingredients
Scale
- 1 cup Red Lentils: (Approximately 200g) These lentils are quick-cooking and break down beautifully, creating a smooth and cohesive base for the patties. Red lentils offer a slightly sweet and nutty flavor, which complements the savory spices perfectly. Ensure they are rinsed thoroughly before cooking to remove any impurities.
- 2 cups Vegetable Broth or Water: (480ml) Used to cook the lentils, vegetable broth adds an extra layer of savory depth to the patties. Water can be used as a substitute if broth is not available, but broth is recommended for enhanced flavor.
- 1 medium Onion: (Approximately 150g) Finely chopped, the onion provides a foundational aromatic base. Sautéing the onion before adding it to the patties softens its sharpness and brings out its natural sweetness, contributing to the overall flavor profile.
- 2 cloves Garlic: (Approximately 6-8g) Minced, garlic is a crucial flavor enhancer, adding pungent and savory notes to the patties. Fresh garlic is recommended for the best flavor, but pre-minced garlic can be used for convenience.
- 1 cup Breadcrumbs: (Approximately 100g) Plain breadcrumbs act as a binder, absorbing excess moisture and helping the patties hold their shape. Panko breadcrumbs can also be used for a crispier texture. For gluten-free options, consider using gluten-free breadcrumbs or almond flour.
- 1/2 cup Fresh Parsley: (Approximately 30g) Finely chopped, fresh parsley adds a bright, herbaceous flavor and a touch of freshness to the patties. It also provides a vibrant green color, enhancing the visual appeal of the dish.
- 1/4 cup Fresh Cilantro: (Approximately 15g) Finely chopped, cilantro adds a citrusy and slightly peppery flavor that complements the lentils and spices. If you are not a fan of cilantro, you can substitute it with more parsley or other fresh herbs like dill or mint.
- 1 tablespoon Ground Cumin: (Approximately 6g) Cumin provides a warm, earthy, and slightly smoky flavor that is characteristic of many savory dishes. It enhances the depth of flavor in the lentil patties, making them more robust and satisfying.
- 1 teaspoon Ground Coriander: (Approximately 3g) Coriander offers a citrusy, warm, and slightly sweet flavor that complements cumin and other spices. It adds complexity and balance to the spice blend, making the patties more aromatic.
- 1/2 teaspoon Turmeric Powder: (Approximately 1.5g) Turmeric not only adds a beautiful golden color to the patties but also provides a mild earthy and slightly bitter flavor. It is also known for its anti-inflammatory properties, adding a health boost to the recipe.
- 1/4 teaspoon Red Pepper Flakes: (Optional, approximately 0.5g) Red pepper flakes add a touch of heat to the patties. Adjust the amount to your spice preference or omit it entirely for a milder flavor.
- 1 Egg or Flax Egg (for vegan): (Approximately 50g egg, 1 tbsp flaxseed meal + 3 tbsp water for flax egg) The egg acts as a binder, helping the patties hold together during cooking. For a vegan version, a flax egg (made by mixing flaxseed meal with water and letting it sit) serves as an excellent plant-based binder.
- 2 tablespoons Olive Oil: (Approximately 30ml) Olive oil is used for sautéing the onion and garlic, as well as for cooking the patties. It adds a healthy fat and contributes to the overall flavor. Other cooking oils like avocado oil or coconut oil can also be used.
- Salt and Black Pepper: To taste. Salt and pepper are essential seasonings that enhance all the flavors in the patties. Season generously to bring out the best taste.
Instructions
- Cook the Lentils: Rinse the red lentils thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed lentils with vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid. They should be soft and slightly mushy. Once cooked, drain any excess liquid and set aside to cool slightly.
- Sauté Aromatics: While the lentils are cooking, heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Remove from heat and set aside to cool slightly.
- Combine Ingredients: In a large mixing bowl, combine the cooked lentils, sautéed onion and garlic mixture, breadcrumbs, fresh parsley, fresh cilantro, ground cumin, ground coriander, turmeric powder, red pepper flakes (if using), salt, and black pepper. Mix everything together thoroughly until well combined.
- Add Binder: In a separate small bowl, whisk the egg (or prepare flax egg by mixing flaxseed meal with water and letting it sit for 5 minutes until thickened). Add the egg or flax egg to the lentil mixture. This will help bind the patties together and prevent them from crumbling during cooking. Mix well to ensure even distribution.
- Form the Patties: Take about 1/4 cup of the lentil mixture and shape it into a patty. You can make them any size you prefer – smaller for appetizers or larger for main courses. Aim for patties that are about 1/2 inch thick. Place the formed patties on a plate lined with parchment paper to prevent sticking. If the mixture is too sticky to handle, you can lightly dampen your hands with water.
- Chill (Optional but Recommended): For easier handling and to help the patties hold their shape better during cooking, cover the plate with plastic wrap and refrigerate the patties for at least 30 minutes. This chilling time allows the patties to firm up. If you are short on time, you can skip this step, but chilled patties are generally easier to work with.
- Cook the Patties: There are several cooking methods you can use:
- Pan-Frying: Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully place the lentil patties in the skillet, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and heated through.
- Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the lentil patties on the baking sheet and lightly brush them with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and heated through.
- Air-Frying: Preheat air fryer to 375°F (190°C). Place the lentil patties in the air fryer basket in a single layer (you may need to cook in batches). Air fry for 12-15 minutes, flipping halfway through, until golden brown and heated through.
- Serve and Enjoy: Once cooked, remove the savory lentil patties from the skillet, oven, or air fryer. Serve them hot, warm, or even at room temperature. They are incredibly versatile and can be enjoyed in numerous ways (see serving suggestions below).
Nutrition
- Serving Size: one normal portion
- Calories: 280
- Protein: 14g