Crispy Pan-Fried Lentil Patties (30 Minutes)
These lentil patties are a lot like burgers. Try this very easy recipe if you want a new way to enjoy your veggie burgers.
Equipment
- 10-inch cast iron skillet or heavy frying pan
- Large mixing bowl
- Cookie scoop or ice cream scoop (size 16 / ¼ cup)
- Slotted spatula
- Paper towel-lined plate for draining
Ingredients
- 3 cups cooked lentils well-drained, brown or green, 450g
- 3 large eggs
- 3 tablespoons cornmeal fine or medium grind, plus more as needed, 30g
- 1 tablespoon seasonings of choice garlic powder, salt, pepper, and rosemary recommended as a starting point
- ¼ cup neutral cooking oil vegetable, canola, or avocado, for frying, 60ml
Instructions
- Drain your cooked lentils thoroughly. If they are very wet, spread them on a clean kitchen towel for 5 minutes to remove surface moisture. Transfer lentils to a large mixing bowl, add the eggs, and stir well to combine. Add the cornmeal and stir until the mixture resembles soft drop-biscuit batter — wet and slightly sticky, but able to hold its shape briefly when pressed with a spoon. If too wet, add more cornmeal one tablespoon at a time. If too dry, add another egg, more lentils, or a splash of water.3 cups cooked lentils, 3 large eggs, 3 tablespoons cornmeal
- Add seasonings as you prefer. I like to give mine a couple of good shakes of garlic powder, pepper and salt, a few pinches of rosemary, some thyme and maybe 1/2 tsp sage. Sometimes I add finely minced onion, onion powder or parsley. They're also really good with Italian seasoning, curry powder, chilli powder and turmeric, or taco seasoning. Try a sausage seasoning blend if you're going for a more sausage flavour. Don't be too shy with the spices. The natural starchy mild sweetness of lentils and cornmeal can handle quite a bit of added flavour.1 tablespoon seasonings of choice
- Heat the oil in a heavy frying pan (cast iron works best) over medium to medium-high heat. The oil should generously coat the bottom of the pan — about ⅛ inch / 3mm deep. The oil is ready when a small pinch of batter sizzles immediately on contact.1/4 cup neutral cooking oil
- Scoop portions of batter into the oil and flatten slightly into a puck with the back of the spoon. You can use a spoon for this, but it tends to stick to the spoon. I find it's much faster and easier to use a scoop similar to an ice cream scoop. It makes nice, reasonably uniform size and shape patties that cook about the same rate and add to the burger patty look.
- Cook undisturbed until the edges are visibly browned and the bottom has formed a firm golden crust, about 2–3 minutes. Flip carefully and cook the second side for another 2–3 minutes until equally golden and crisp. Do not move the patties before the crust has set — this is what holds them together.
- Remove from pan with a slotted spatula, letting excess oil drip back in the pan. Move to a plate lined in several layers of paper towel to drain.
- Repeat scooping, brown, flip, brown and drain with all remaining batter.
Notes
Storage: Keep cooked patties in an airtight container in the fridge for up to 4 days. Reheat in a dry skillet over medium heat for 2–3 minutes per side to restore the crust.
Freezing: Cool completely, layer between parchment paper in a freezer bag, and freeze for up to 2 months. Reheat from frozen at 375°F / 190°C (170°C fan-forced) for about 15 minutes, flipping once halfway through.
Make-Ahead: The batter can be mixed and refrigerated up to 24 hours before frying. Stir and check consistency before scooping — it may thicken slightly.
Substitution: For an egg-free version, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg — let it gel for 5 minutes before adding. The patties will be slightly more fragile.
Pro Tip: Spread drained lentils on a clean kitchen towel for 5 minutes before mixing. Removing surface moisture is the single most important step for patties that hold together and fry up crisp.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 38gProtein: 19gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 140mgSodium: 57mgPotassium: 670mgFiber: 14gSugar: 3gVitamin A: 277IUVitamin C: 2mgCalcium: 109mgIron: 7mg
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