What is in red lentil fritters?

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.

Are red lentil patties gluten-free?

Yes, you can make red lentil patties gluten-free by using a gluten-free rolled oats.

Are red lentil fritters vegan?

You can make red lentil patties, or fritters, vegan by not using an egg as a binder. Instead, I recommend reaching for rolled oats.

Red Lentil Patties - The Real Recipes

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

Units Scale

1 cup red lentils
4 cups water
2 medium carrots, roughly chopped
1 medium onion, roughly chopped
2 cloves garlic, chopped
1/4 cup chopped fresh parsley, plus more for garnish
3 scallions, roughly chopped
2 Tbsp. olive oil, plus more if pan-frying
3/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. table salt, plus more for serving
1/4 tsp. black pepper

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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, 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 1/2-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