Mediterranean Lentil Patties
Servings: people
These Mediterranean Lentil Patties are quick to make, full of flavor, and packed with plant-based protein. Perfect for busy weeknights or meal prep, they cook beautifully in a skillet or air fryer and pair perfectly with tzatziki, salad, or pita bread for a wholesome Mediterranean-style meal.
Ingredients
- 2 cans lentils 15 oz / 400 g each can - drained and rinsed - or 3 cups / 460 g cooked lentils
- 1 large egg
- ½ cup parmesan grated
- 4 tablespoons all-purpose flour
- ¼ cup parsley or dried oregano
- 1 medium onion chopped
- 3 cloves garlic grate them before adding to the blender
- 1 teaspoon ground coriander or curry powder
- 1 teaspoon paprika or ground cumin
- 1 teaspoon salt + black pepper to taste and a drizzle of olive oil if cooking on a pan
Instructions
- Blend the Ingredients: Add 2 cans lentils (drained and rinsed) ,1 large egg, ½ cup parmesan, 4 tablespoons all-purpose flour, ¼ cup parsley, 1 medium onion, 3 cloves garlic, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon salt, and pepper to a food processor.Pulse a few times until combined but still a little chunky. Do not overblend or the patties will turn mushy.
- Shape the Patties: Form about 12 patties with your hands and place them on a tray lined with parchment paper.If the mixture feels sticky, wet your hands lightly to make shaping easier.
- Choose your favorite cooking method:Pan-fry: Heat a drizzle of olive oil in a non-stick skillet and cook for 5 minutes per side until golden.Bake: Brush with olive oil and bake at 400°F (200°C) for 20 minutes until firm and golden.Air-fry: Lightly oil both sides and cook at 400°F (200°C) for 10 minutes until crisp.
- Serve and Enjoy: Serve warm with lemon wedges, tzatziki, and salad or pita for a quick Mediterranean-style meal.
Notes
Substitutions
- Canned Lentils → Cooked brown or green lentils. If using dried, boil until tender before mixing.
- Egg → Add more flour or chickpea flour.
- Parmesan → Grated pecorino for extra flavor or nutritional yeast for dairy-free.
- Flour → Chickpea flour for more protein or oat flour for a gluten-free option.
- Parsley → Cilantro, dill, or chopped baby spinach for a fresh twist.
- Onion → Red onion, shallots, or green onion for a milder flavor.
- Garlic → Garlic powder or granulated garlic if you’re short on time.
- Paprika or Cumin → Smoked paprika, curry powder, or chili flakes for more depth.
- Ground Coriander → Curry powder or a pinch of turmeric for a warm note.
- To Serve → Lemon wedges, low-fat Greek yogurt or Skyr with herbs, green salad, and pita bread for a balanced meal.
- Drain lentils well: Too much moisture makes shaping tricky, so shake them dry after rinsing.
- Keep some texture: Pulse lightly so the patties stay hearty and don’t turn mushy.
- Add flour if needed: A spoonful or two helps the mix hold together if it feels too soft.
- Use quality olive oil: It gives that rich Mediterranean flavor and helps the patties brown beautifully.
- Cook in batches: Leave space so they crisp up instead of steaming in the pan or air fryer.
- Serve with balance: Pair with tzatziki, grain salad, or couscous cooked in vegetable broth.
- Plan ahead: These patties are great for meal prep and reheat perfectly for quick weeknight meals.
