Go Back

Picnic-Friendly Lentil Patties

These lentil patties are made by cooking and mashing brown lentils, then mixing in spices, herbs, and breadcrumbs before shaping and frying until crispy. The final result is a hearty, portable snack with a golden exterior and tender interior, perfect for picnics or quick lunches. They hold together well without fillers and taste great at room temperature.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Middle Eastern
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried brown lentils rinsed
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 teaspoon cumin
  • 1/2 cup toasted breadcrumbs or gluten-free alternative
  • 2 tablespoons fresh herbs parsley or cilantro, chopped
  • 2 tablespoons oil for frying
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Equipment

  • Large pot
  • Mixing bowl
  • Fork or potato masher
  • Skillet (cast iron preferred)
  • Spatula
  • Paper towels

Method
 

  1. Rinse the lentils thoroughly and bring 3 cups of water to a boil in a large pot. Add the lentils and simmer for 20-25 minutes until tender but not mushy. Drain any excess water and let the lentils cool slightly.
  2. Transfer the cooked lentils to a mixing bowl and mash them with a fork or potato masher until mostly smooth with some texture remaining. Let the mashed lentils cool just enough to handle comfortably.
  3. Add the finely chopped onion, minced garlic, cumin, salt, and pepper to the mashed lentils. Mix everything together until well combined and fragrant.
  4. Stir in the toasted breadcrumbs until the mixture is cohesive and can be shaped without sticking excessively. If it feels too wet, add a little more breadcrumbs to help it hold together.
  5. Divide the mixture into 4-6 portions and gently shape each into a patty about 1 inch thick, pressing firmly to ensure they hold their shape.
  6. Heat the oil in a skillet over medium heat until shimmering and hot, about 175°C (350°F). Carefully place the patties in the skillet, leaving space between each.
  7. Cook the patties for 4-5 minutes per side until golden brown and crispy, flipping carefully with a spatula. Adjust heat if they brown too quickly or unevenly.
  8. Once crispy and heated through, transfer the patties to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes.
  9. Serve the lentil patties warm or at room temperature, enjoying their crispy exterior and tender interior. They’re perfect on their own or with your favorite dips.

Notes

For extra flavor, add a squeeze of lemon or a dash of hot sauce when serving. These patties can be made ahead, stored in the fridge, and reheated in a skillet for crispiness.