Red Lentil Patties (easy & vegan)
These protein-packed red lentil patties are crispy on the outside, tender inside, and loaded with flavor from spices, chili, and nutritional yeast. Easy to make, vegan, and perfect for a quick savory bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 200 g Red lentils rinsed well
- 1 Red onion finely chopped
- 2 Garlic cloves chopped
- 1 Chili pepper seeded and finely chopped
- 60 g Whole wheat flour or oat/chickpea flour
- 2 tablespoon Nutritional yeast flakes
- 2 teaspoon Cumin
- 2 teaspoon Sweet paprika powder
- Salt and pepper to taste
- 1 teaspoon Olive oil plus more for frying
- Guacamole to serve, optional
- Fresh parsley optional garnish
Instructions
Instructions
- Rinse the red lentils under cold water well to keep things fresh and clean.
- Cook the lentils in a pressure cooker with plenty of water for 10-15 minutes until soft. Use quick release when done.
- Drain the lentils and let them cool slightly before handling.
- Mash the lentils in a large bowl using a fork or potato masher until mostly smooth but still textured.
- Add chopped onion, garlic, chili, flour, nutritional yeast, cumin, paprika, salt, and pepper. Mix until thick and cohesive.
- Form small patties by hand, pressing them firmly to retain shape while frying.
- Fry patties in a bit of olive oil for 3–5 minutes each side over medium heat until crispy golden. Drain on paper towels. Serve with guacamole or your favorite dip.
Notes
Let patties cool completely before storing. Keeps in fridge for 3 to 4 days or freeze for up to 1 month. Reheat on skillet with a splash of oil to re-crisp edges.