This recipe for Red Lentil Patties is perfect vegan recipe anytime you want something a little special for dinner. Featuring crispy lentil fritters packed with lots of herbs and aromatics, it's a flavor powerhouse that's super simple to make.
Whether you or someone in your household is vegan or vegetarian, I think it's important to have a bunch of go-to recipes anytime you have company that don't eat meat. And these lentil cakes are so easy and delicious, even meat eaters will enjoy them. I love experimenting with all sorts of patties, fritters and cakes, like this easy and vegan Chickpea Patties.
This red lentil patties recipe can be part of a complete meal alongside our Bulgur Pilaf and Tahini Yogurt Sauce recipes. All the components go together incredibly well and it's perfect for a weeknight meal or anytime you are entertaining.
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Ingredients that Matter
This recipe relies on a handful of ingredients to provide big, big flavor. Here are the ingredients you'll need for this recipe:
- Red Lentils. Red lentils are super healthy and easy to cook. Although, instead of precooking the lentils, this recipe instead has you soak them for at least 4 hours or overnight, then pulse in a food process with the other ingredients to make the patties.
- Rolled Oats. Instead of using flour or egg as a binder, I recommend using rolled oats. You only need a bit to bind the lentil mixture into patties. And reach for gluten-free oats in case you are serving these fritters to anyone who doesn't eat gluten.
- Aromatics. The aromatic ingredients in this recipe include carrots, onion (not pictured) and garlic (not pictured). They provide a backbone of flavor for these fritters.
- Fresh Herbs. For this recipe I recommend using fresh herbs like parsley and scallions.
- Spices. Use ground cumin and coriander in the fritters to provide gentle, warm spice.
See recipe card for quantities.
Instructions
This recipe comes together very easily, plus there are a couple variations based on your preferences. Here is how to make this recipe:
There is no need to precook the lentils. Instead, soak the lentil in a lot of water for at least 4 hours, or overnight. I suggest storing them in the refrigerator. Drain and rinse the lentils before proceeding.
To the base of a food processor, add the lentils, oats, carrots, scallions, parsley, spices, oil, salt, pepper, garlic and onions. Pulse until mostly smooth, with just a bit of texture. Optional: If you want to tame the raw onion flavor, sauté the onions and garlic in the oil until translucence. This is an optional step if you tend to like less "hot" onion flavor.
Use a cookie scoop, or about 2 tablespoons, to portion out 18 fritters. Flatten to about ½-ich thickness. Place on a parchment lined baking sheet then spray with cooking spray or brush with more olive oil.
There are two options for cooking the patties. You can bake them in a 425F oven for 12-15 minutes, flipping halfway through, until crispy on the outside and the internal temperature reaches at least 165F. Or, you can pan-fry the fritters. Heat about 2 tablespoons of oil in a large cast iron or non-stick skillet over medium heat and add the fritters in a single layer. Cook until golden brown on both sides, about 2 minutes per side. Either way, once the fritters are cooked, sprinkle liberally with salt and serve immediately.
Hint: My preferred method for cooking the fritters is to pan-fry them. You'll want to replenish the oil in between batches if you use this method. I like this method as the end result is crispier exteriors, with creamier interiors. Baking, however, is simple and hands-off!
Substitutions
There are so many substitutions and variations you can make for this recipe, depending on your dietary restrictions and dietary needs. Here are some recommendations:
- Gluten-Free - Keep this recipe gluten-free by using gluten-free rolled oats.
- Lower Fat - This recipe is already pretty low fat, but you can make it even lower by baking the patties instead of pan-frying them.
- Flavor Profile - If you aren't a big fan of cumin, coriander and the herbs, try subbing in ingredients like cilantro, paprika, garlic powder and chili powder.
Equipment
So what's the best equipment to use for this recipe? For making the patties, I recommend a food processor like this Cuisinart Food Process. The benefit of using a strong food processor is it will make short work of mashing up the lentils and vegetables in a uniform mush.
In terms of cooking the patties, you can either use a sheet pan like this Nordic Ware 3 Piece Baker's Set. You can also pan-fry the fritters in a non-stick or cast iron skillet, like this 12-Inch Lodge Blacklock Cast Iron Skillet. I love it because it's lighter than other cast iron skillets, but just as durable with even heating.
Storage
There are a couple options for storing leftover red lentil patties, or even making them ahead. First, leftovers may be stored in an airtight container in the refrigerator for up to 4 days. You can even eat them cold out of the fridge, though they'll lose their crisp texture. Try reheating in a toaster over or even airfryer.
You can also prep the patties ahead of time by soaking the lentils up to 1 day ahead, or making the patties and store in the fridge, covered, for up to 1 day.
Top tip
Try to avoid overcooking the fritters. They tend to dry out the longer they cook. Food safe temperature of 165F is enough to also cook the mashed lentils to a tender texture.
FAQ
Red lentil fritters, or patties, are made with lentils, spices like cumin and coriander, fresh herbs like parsley and scallions, along with more vegetables and a binder like rolled oats.
Yes, you can make red lentil patties gluten-free by using a gluten-free rolled oats.
You can make red lentil patties, or fritters, vegan by not using an egg as a binder. Instead, I recommend reaching for rolled oats.
More Vegetarian Recipes
Looking for more vegetarian recipes Try these:
Sides
Need a quick side for this meal? Try these out:
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Recipe
Red Lentil Patties
- Total Time: 30 minutes plus 4 hours soaking
- Yield: 18 patties 1x
Description
This recipe for Red Lentil Patties is perfect vegan recipe anytime you want something a little special for dinner. Featuring crispy lentil fritters packed with lots of herbs and aromatics, it's a flavor powerhouse that's super simple to make.
Ingredients
- 1 cup red lentils
- 4 cups water
- ⅓ cup rolled oats
- 2 medium carrots, roughly chopped
- 1 medium onion, roughly chopped
- 2 cloves garlic, chopped
- ¼ cup chopped fresh parsley, plus more for garnish
- 3 scallions, roughly chopped
- 2 Tbsp. olive oil, plus more if pan-frying
- ¾ tsp. ground cumin
- ¼ tsp. ground coriander
- ½ tsp. table salt, plus more for serving
- ¼ tsp. black pepper
Instructions
- Place lentils and water in a large bowl and refrigerate for 4 hours or up to overnight. Drain and rinse well when ready to use.
- If baking patties, line a baking sheet with parchment and preheat the oven to 425F. If pan-frying the fritters, skip this step and proceed.
- Place drained lentils, rolled oats, carrots, onions, garlic, parsley, scallions, oil, cumin, coriander, salt and pepper in the base of a food processor and pulse until finely chopped. Continue to process the mixture, scraping the edge with a spatula, until finely ground with just a bit of texture. Transfer mixture to the refrigerator for 10 minutes to setup. See note.
- When ready to cook, portion the patties into about 2 tablespoon patties, about ½-inch thick. If baking, generously spray with cooking spray transfer to prepared baking sheet. Be sure to leave about 1-inch space between the patties. Bake until golden brown and the internal temperature reaches at least 165F, about 12 minutes, flipping halfway through. Sprinkle generously with salt before serving.
- If pan-frying the patties, add about 2 tablespoons of oil to a medium cast iron or non-stick skillet and heat over medium. Add the patties in a single layer, and working in batches, cook until golden brown on each side, about 2 minutes per side. Transfer to a paper-towel lined plate and sprinkle liberally with salt before repeating with remaining patties.
Notes
- Serve the patties with our Tahini Yogurt Sauce and Bulgur Pilaf.
- You can store soaked lentils in the refrigerator overnight, if desired
- Once the mixture is mashed in the food processor, you can store it longer than 10 minutes. Store up to overnight before portioning the patties to cook.
- Pan-frying the patties is faster and results in crispier exteriors and creamier interiors while baking them requires less hands-on cooking.
- Prep Time: 15 min.
- Cook Time: 15 min.
- Category: Vegetarian
- Method: Sautee/Baking
- Cuisine: American/Middle Eastern
Sema says
I didn't know how much oats to put in so I put an egg in instead. it did come slightly dry but all in all he a great recipe. it came out great so filling so easy to make and my babies were able to feed themselves which is fantastic. so healthy! love this supper!
wondering if I can make a huge batch and freeze it
Adam Dolge says
Thanks for that note! I apologize the oats weren't listed appropriately. I updated the recipe with 1/3 cup rolled oats. Glad your babies enjoyed them 🙂
Rachel says
The recipe doesn’t mention how much oats to put in.
Adam Dolge says
Thanks for that note! Use 1/3 cup rolled oats. Recipe is updated.
AMBER says
I use the first recipe without the oats. I have done both pan fried and baked. The baked ones seemed a little wet today so I used a paper towel to remove the excess moiture after making patties before spraying with cooking spray. They came out crispy and tasty! I almost prefer the baked because they seemed less heavy and takes less time standing at the stove.