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Lentil Cutlets

Lentil cutlets are crispy, savory patties made from cooked lentils, onions, garlic, and spices, shaped and fried to golden perfection. They mimic the texture of meat with a tender interior and crunchy exterior, perfect for serving with lemon, yogurt, or wrapped in flatbread. This comforting vegetarian dish is simple to prepare and full of warm, familiar flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup brown lentils cooked and drained
  • 1/2 cup breadcrumbs to toast and add texture
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 2 tablespoons olive oil for sautéing and frying
  • 2 tablespoons fresh parsley chopped, added before shaping
  • 1 tablespoon flaxseed ground, mixed with water as egg substitute
  • 3 tablespoons water to mix with flaxseed

Equipment

  • Skillet
  • Mixing bowl

Method
 

  1. Toast the breadcrumbs in a skillet over medium heat for about 2-3 minutes until golden and fragrant, then transfer to a bowl to cool.
  2. Sauté chopped onion in the same skillet with 1 tablespoon of olive oil over medium heat until translucent, about 5 minutes. Add minced garlic and spices, cooking until fragrant, about 30 seconds.
  3. In a large mixing bowl, mash the cooked lentils with a fork or potato masher until mostly smooth but with some texture remaining.
  4. Add the sautéed onion and garlic mixture to the mashed lentils, then stir in chopped parsley and the toasted breadcrumbs. Mix until well combined.
  5. Prepare the flaxseed egg by mixing ground flaxseed with water and letting it sit for 5 minutes until gelled. Add this to the lentil mixture and stir thoroughly to help bind everything together.
  6. Shape the mixture into four evenly-sized patties, about 1 inch thick, and place them on a parchment-lined baking sheet or plate. Chill in the fridge for 10-15 minutes to help them set.
  7. Heat the remaining tablespoon of olive oil in a skillet over medium heat until shimmering. Carefully place the patties in the hot oil and fry for about 3-4 minutes per side, until golden brown and crispy.
  8. Turn the patties gently to ensure even browning, and listen for a satisfying crunch as they cook. Once crispy and deep golden, remove from oil and drain on paper towels.
  9. Let the lentil cutlets rest for a couple of minutes, then serve warm with lemon wedges, yogurt, or wrapped in flatbread for a cozy, satisfying meal.

Notes

Chilling the shaped patties before frying helps them hold together better. Feel free to customize with your favorite herbs and spices for a personal touch.