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Global Spice Lentil Patties

These lentil patties are a versatile vegetarian dish that serve as a blank canvas for a variety of global spice blends. The process involves cooking red lentils until tender, mashing them into a mixture with aromatics and spices, then shaping and pan-frying until golden and crispy. The final texture is tender inside with a crisp exterior, making them a satisfying and adaptable meal or snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed
  • 2 ½ cups water
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • ½ cup breadcrumbs or gluten-free alternative
  • 1 tablespoon lemon juice
  • ¼ cup fresh herbs chopped parsley or cilantro
  • 2 tablespoons oil for frying
  • optional spice blend smoked paprika, turmeric, or your choice

Equipment

  • Large saucepan
  • Large mixing bowl
  • Food processor or potato masher
  • Non-stick skillet or frying pan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Rinse the red lentils thoroughly under cold water, then combine them with water in a large saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer for about 15 minutes until the lentils are soft and breaking apart. Drain any excess water and let cool slightly.
  2. Transfer the cooked lentils to a large mixing bowl. Use a potato masher or food processor to mash them until mostly smooth, leaving some texture for contrast.
  3. Add the finely chopped onion and minced garlic to the mashed lentils. Stir in ground cumin, coriander, and any optional spices you like. Mix until well combined and fragrant.
  4. Stir in breadcrumbs, lemon juice, and chopped fresh herbs. The mixture should hold together when pressed; if too sticky, add a bit more breadcrumbs. If too dry, splash in a small amount of water or lemon juice.
  5. Shape the mixture into 4–6 flat patties, about one inch thick, using damp hands to prevent sticking. Place each patty on a plate or tray.
  6. Heat the oil in a non-stick skillet over medium heat until shimmering and hot. Carefully add the patties to the pan, spacing them apart so they don’t stick together.
  7. Fry the patties for about 4–5 minutes on each side, until they are golden brown and crispy around the edges. Use a spatula to gently flip them, pressing lightly to encourage crispness.
  8. Once browned and crispy, transfer the patties to a paper towel-lined plate to drain excess oil. Let them rest for a minute or two.
  9. Serve the lentil patties hot, garnished with extra herbs or your favorite sauces. They’re perfect on their own or nestled in pita bread, wraps, or salads.

Notes

For extra flavor, experiment with spice blends like smoked paprika or turmeric. Chilling the shaped patties for 10-15 minutes before frying helps them hold their shape better. These patties are best enjoyed fresh but can be reheated in a hot skillet to regain their crispness.