Dairy-Free Savory Lentil Patty
Meet your new favorite plant-based protein powerhouse: Dairy-Free Savory Lentil Patty. This wholesome, vegan-friendly recipe blends tender green or brown lentils with aromatic spices like cumin, coriander, and smoked paprika for a bold and earthy flavor profile. Enhanced with grated carrots, parsley, and a chickpea flour base, these patties are held together by a flaxseed "egg," making them entirely egg-free and dairy-free. Quick to prepare with just 20 minutes of prep time, these patties are pan-seared to golden perfection, delivering a crispy exterior with a hearty, satisfying interior. Perfect as a standalone dish, a salad topper, or tucked into a sandwich, they’re an ideal choice for health-conscious eaters who want a delicious yet allergy-friendly option. Make this recipe your go-to for a protein-packed meal that’s packed with flavor and plant-based goodness!
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup chickpea flour
- 0.25 cup fresh parsley, chopped
- 2 tablespoons ground flaxseeds
- 6 tablespoons water for flax egg
Instructions
Rinse the lentils under cold water, then place them in a medium saucepan with 3 cups of water. Bring to a boil over high heat, reduce to a simmer, cover, and cook for about 20 minutes or until the lentils are tender but not mushy. Drain and set aside to cool.
While the lentils cook, prepare the flax egg by mixing the ground flaxseeds with 6 tablespoons of water in a small bowl. Stir well and let it sit for about 5-10 minutes to thicken.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated carrot, and continue to cook for another 3 minutes.
Add the cooked lentils, cumin, coriander, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and cook for another 2 minutes, allowing the spices to become fragrant. Remove from heat and let it cool slightly.
Transfer the lentil mixture to a large mixing bowl. Add the chopped parsley, chickpea flour, and the prepared flax egg. Mix thoroughly until all ingredients are well combined and the mixture holds together when pressed.
Divide the mixture into 6 equal portions and shape each one into a patty approximately 1/2-inch thick.
Preheat a non-stick or lightly greased skillet over medium heat. Cook the patties for 4-5 minutes per side or until golden brown and firm. You may need to do this in batches depending on the size of your skillet.
Serve warm as a main dish or as a protein source in salads and sandwiches. Enjoy your dairy-free savory lentil patties!
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 19.9 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2476 mg | 53% | |
*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.
