I used to hate lentils, but these lentil patties completely changed my mind!

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal binds ingredients while reducing cholesterol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits with a neutral flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber and are gluten-free.

cumin

🥗Healthier: curry powder

💰Cheaper: paprika

Curry powder adds complexity while being budget-friendly.

Soak 1 and 1/2 cups of dried red lentils in 3 cups of cold water for 2 hours.

After soaking, pour the lentils into a sieve to drain the water and let them sit for a few minutes to completely drain excess water.

Transfer the soaked and drained lentils to a food processor.

Peel and cut 1 large shallot into small pieces and add to the food processor.

Crush 2 cloves of garlic with the flat side of a knife, chop roughly, and add to the food processor.

Peel and grate 1 carrot and add it to the food processor.

Finely chop a small bunch of parsley and add it to the food processor.

Blend the mixture in the food processor for about 1 to 2 minutes until it reaches a consistent smooth texture that is still thick enough to form into patties.

Scoop the blended mixture into a large mixing bowl.

Season the lentil mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of tomato puree, then stir until nicely mixed together.

Shape portions of the mixture into patties using your hands.

Heat cooking oil in a frying pan over medium heat.

Carefully place the patties in the pan and fry for about 4 minutes on one side until golden and crispy.

Flip the patties over one by one and fry the other side for another 3 to 4 minutes until nicely browned and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens