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  • Writer's pictureYiannoulla Burness


Updated: May 3

Lentils are a staple ingredient in many cultures of the world, I love them for their versatility and nutritional value, they also pack a powerful punch when it comes to protein and fibre. I am using red lentils in this recipe blended with aromatic spices and fresh vegetables to make these delectable savoury patties.

I usually soak the lentils then add to the rest of ingredients and form into rounds. I thought I would try cooking the lentils first for this recipe. You can choose to cook or not to cook the lentils. I like them both ways. Serve them up with a spicy sour cream and you have nothing but deliciousness.

They also freeze well and make approximately 18 medium size patties.

Uncooked lentils used in pattie

Cooked lentil used in pattie

EQUIPMENT hand blender or food processor if making the uncooked version, a medium size saucepan if cooking the lentils, and a non stick fry pan with lid to cook them in.


265g or 1 1/2 cups of red lentils (rinse throughly under cold water until water becomes clear) for uncooked method place washed lentil in a bowl and cover with water let soak for at least 4 hours or overnight

40g or 1/2 c grated carrot

1 cup shredded spinach tightly packed

13g or 1/4 cup finely chopped parsley or coriander

100g or 1/2 cup finely chopped purple onion

30g or 6 medium to large garlic minced

2 tablespoon tomato paste

1/4 cup hemp seeds

1 teaspoon onion powder

1 teaspoon heaped garlic powder

1/2 teaspoon turmeric powder

1 teaspoon vegeta (vegetable seasoning)

1/2 teaspoon salt

3 tablespoon flax-meal, heaped


*Wash lentil in cold running water until water becomes clear.

***If you are going to cook lentils place in a saucepan and cover with 2 1/2 cups water bring to a boil then turn heat down until just simmering and cook until water has evaporated, approximately 25 minutes, keep an eye on it toward end of cooking time. Then set lentils aside until cool.

***For uncooked lentils after being washed place in a bowl cover with water and soak for at least 4 hours or overnight then drain off water. Then use a hand blender and break down lentils to form a paste, set aside.

*In a large mixing bowl add the lentils depending which method you have chosen.

*Add the rest of ingredient to the bowl.

*Take a large spoon and mix ingredients to combine.

*Take heaped tablespoons of lentil mixture and form into medium size patties, approximately 16 - 18 patties.

*Gently heat a non stick fry pan and add 1-2 tablespoons of cooking oil swirl around the pan.

*Place patties in the pan and cook on medium low heat 10 minutes either side with lid on.

*When golden remove and set aside.

*Serve with a dollop of tangy sour cream with a hint of spice.

*Patties freeze well up to three months in the freezer.

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