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Crispy Lentil Veggie Patties (High Protein)

Crispy Lentil Veggie Patties (High Protein)

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Crispy, protein-packed lentil and vegetable patties, seasoned with cumin and paprika, perfect for sandwiches or as a standalone snack.

Ingredients

Scale

2 cups dry green or brown lentils
1 large potato (peeled)
1 onion (peeled)
2 whole carrots (peeled)
water to cover
Salt to taste
1 cup breadcrumbs (Add more if needed)
1 cup chopped fresh parsley
12 tsp paprika
1 tsp ground cumin
Salt and pepper to taste
Optional: chili flakes
Oil for shallow frying
Turkish-style bread rolls or Pita
Yogurt-based sauce like Tzatziki
Tomato slices
Onion slices mixed with parsley and sumac
Grilled long green peppers (optional)
Pickles (optional)

Instructions

  1. Cook the lentils and vegetables:Add the lentils to a large pot. Place the whole potato, onion, and carrots on top. Cover with water, season lightly with salt, and cook until everything is soft (about 25–30 minutes).
  2. Mash everything:Drain excess water if there is any. Mash the lentils, carrots, onion, and potato together in the pot until mostly smooth but still a little chunky.
  3. Make the mixture:Transfer the mash to a bowl. Add breadcrumbs, chopped parsley, paprika, cumin, salt, pepper, and chili flakes (optional). Mix until the mixture holds together. Add more breadcrumbs if needed.
  4. Shape patties:Form oval or square patties by pressing the mixture firmly with your hands.
  5. Fry:Heat oil in a pan over medium heat. Fry patties on both sides until golden brown and crispy.
  6. Assemble sandwiches:Slice the bread, add the sauce, tomato slices, onion-parsley mix, 3–4 lentil patties, and grilled green pepper. Press lightly and enjoy warm!

Notes

  • Let the mashed mixture cool slightly before adding breadcrumbs for easier handling.
  • For a gluten-free version, use certified gluten-free oat flour or crushed crackers.
  • Patties can be baked at 400°F for 20-25 minutes for a lower-oil option.

Nutrition