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These crispy red lentil patties are golden on the outside, soft inside, and full of simple savory flavor from carrot, onion, dill, paprika, and garlic. They are an easy vegetarian dinner, a budget-friendly lunch, and a satisfying meatless option made from everyday ingredients.
Crispy Red Lentil Patties
Course: Main Course, Dinner, LunchCuisine: VegetarianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
250
kcalSoaking time
1
hourTotal time
1
hour35
minutesCrispy vegetarian red lentil patties with carrot, onion, fresh dill, and warm spices, pan-fried until golden.
Ingredients
1 cup red lentils
1 carrot, grated
1 onion, finely chopped
2 tablespoons chopped fresh dill
Salt, to taste
Black pepper, to taste
Sweet paprika, to taste
Garlic powder, to taste
Oil, for frying
Sour cream, optional for serving
Instructions
- Place the red lentils in a bowl, pour boiling water over them, cover, and let them soak for about 1 hour until softened.
- While the lentils soak, peel the carrot and onion. Grate the carrot and finely chop the onion.
- Cook the onion and carrot in a skillet over medium heat until soft and lightly golden.
- Finely chop the fresh dill.
- Drain all excess water from the soaked lentils very well.
- Blend the lentils with an immersion blender until mostly smooth.
- Add the cooked onion and carrot, fresh dill, salt, black pepper, sweet paprika, and garlic powder.
- Mix everything until fully combined and thick enough to shape.
- Form the mixture into small patties.
- Heat oil in a skillet and fry the patties until golden brown and crisp on both sides.
- Serve warm, with sour cream on the side if desired.
Notes
- Drain the soaked lentils well so the mixture holds together in the pan.
- If the mixture feels too soft, let it rest for a few minutes before shaping.
- Keep the heat at medium so the outside browns while the center warms through.
- Serve with sour cream, yogurt sauce, salad, or pickled vegetables.
Tips for Crispy Red Lentil Patties
The key to crisp lentil patties is moisture control. Soak the lentils until they soften, drain them well, and cook the carrot and onion before mixing so they add sweetness without watering down the mixture. Fry the patties over medium heat and give them enough space in the skillet so the edges turn golden instead of steaming.
