Curried Lentil Patties
Delight your taste buds with these golden, crispy Curried Lentil Patties, a flavorful vegetarian recipe that's as nutritious as it is satisfying. Made with tender red lentils, aromatic spices like curry powder, cumin, and coriander, and a touch of fresh cilantro and lemon juice, these patties are packed with vibrant, warming flavors. The addition of grated carrot adds a subtle sweetness and extra nutrients, while breadcrumbs ensure each patty holds its shape perfectly. Quick to prepare and pan-fried to perfection, these patties make an excellent appetizer, snack, or main course. Serve them with your favorite chutney, tangy yogurt dip, or a crisp salad for a wholesome and delicious meal. Perfect for weeknight dinners or meal prep, these curried lentil patties are both irresistible and easy to customize for gluten-free or vegan diets!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1.5 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Carrot, grated
- 0.75 cup Breadcrumbs (or gluten-free breadcrumbs)
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 4 tablespoons Neutral oil (for frying)
Instructions
Rinse the red lentils under cold running water until the water runs clear. Place the lentils in a saucepan with 2 cups of water and bring to a boil.
Reduce the heat to a simmer, cover, and cook for 10-12 minutes or until the lentils are soft and most of the water is absorbed. Drain any excess liquid and set the cooked lentils aside to cool slightly.
In a skillet over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped onion and cook for 3-4 minutes until it becomes translucent.
Add the minced garlic and ginger to the skillet, and cook for an additional 1 minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, paprika, salt, and black pepper. Cook for 1 minute to toast the spices, then remove the skillet from heat.
In a large mixing bowl, combine the cooked lentils, sautéed spice mixture, grated carrot, breadcrumbs, chopped cilantro, and lemon juice. Mix thoroughly using a spoon or your hands until the mixture holds together when pressed. If it's too wet, add a little more breadcrumbs.
Shape the mixture into 12 evenly-sized patties, about 2-3 inches in diameter.
Heat a large non-stick skillet over medium heat and add 2 tablespoons of neutral oil for frying. Once the oil is hot, place a few patties in the skillet, making sure not to overcrowd the pan.
Cook the patties for 3-4 minutes on each side or until golden brown and crisp. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Repeat with the remaining patties, adding more oil to the skillet as needed.
Serve the curried lentil patties warm with a side of chutney, yogurt dip, or a fresh salad.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 15.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
