Red Lentil Patties (Vegan & Gluten-Free Fritters)
These crispy Red Lentil Patties (or lentil fritters) are vegan, gluten-free, and made without eggs or breadcrumbs. Perfect for meal prep, wraps, burgers, or a quick dinner. These protein-packed bites are flavorful, satisfying, and so easy to make.
Equipment
- Small cooking pot
- Non-stick frying pan
- Food processor optional, for chopping the vegetables
Ingredients
- 1 cup dried red lentils rinsed
- 1 + ¼ cup water
- 1 carrot grated
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water)
- ½ cup chickpea flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 3-4 tablespoons olive oil or any neutral vegetable oil (for frying)
Instructions
- Combine rinsed lentils, water, and salt in a small pot. Bring to a boil, then simmer partially covered for 6-7 minutes until soft and mushy with no excess water.
- Mix flaxseed meal and water, set aside for 5 minutes.
- Finely chop or grate carrot, onion, and garlic.
- In a large bowl, combine cooked lentils, chickpea flour, flax eggs, veggies, salt, and spices. Stir until well mixed.
- Use ⅓ cup measuring cup to scoop and flatten the mixture into patties. If too sticky, add chickpea flour 1 tablespoons at a time.
- Heat oil in a pan over medium heat. Fry patties 4 minutes per side until golden and crispy. Drain on paper towels.
Notes
- Fridge: Store cooked patties in an airtight container for up to 5 days.
- Freezer: Freeze cooled patties in a single layer, then transfer to a bag with parchment between. Keeps up to 1 month.
- Make ahead: Prep the mixture up to 24 hours in advance and refrigerate until ready to cook.
- Use a non-stick or well-seasoned pan to keep the patties from sticking or falling apart when flipping.
- Cook lentils until soft and mushy, but not watery—extra moisture makes the patties too delicate.
- Wet your hands before shaping to prevent the mixture from sticking.
- If shaping is tricky, chill the mixture in the fridge for 10 minutes to firm it up.
- No food processor? Just finely chop the veggies so they mix in well and help bind the patties.
- Add chickpea flour a tablespoon at a time if the mixture feels sticky—too much can make them dry.
Nutrition
Calories: 159kcalCarbohydrates: 19gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 272mgPotassium: 316mgFiber: 8gSugar: 2gVitamin A: 1254IUVitamin C: 2mgCalcium: 29mgIron: 2mg
Tried this recipe?Let us know how it was!
