Spiced Lentil Patties
Crispy golden patties made from earthy red lentils, aromatic spices, and fresh herbs. These pan-fried beauties are crunchy outside and soft inside, perfect as a snack or tucked into a wrap. Ready in under an hour with simple pantry ingredients.
For 4 servings
- boil · ~15 min
Cook the lentils until soft and dry.
Combine rinsed masoor dal with water in a saucepan. Bring to a boil, then reduce heat and simmer uncovered until lentils are tender and water is fully absorbed, about 12-15 minutes. The lentils should be soft and mashable with no standing liquid.
TIPKeep the heat low toward the end — lentils can scorch quickly once the water is gone. - saute · ~7 min
Sauté the aromatics.
1.Heat 1 tbsp oil in a small pan over medium heat.2.Add cumin seeds and let them sizzle for 30 seconds.3.Add chopped onion and sauté until soft and translucent, about 4-5 minutes.4.Add garlic, ginger, and green chili. Cook until the raw smell disappears, about 1 minute.5.Stir in turmeric, red chili powder, and garam masala. Cook for 30 seconds more. - mix · ~5 min
Combine everything into a stiff dough-like mixture.
1.Transfer the cooked lentils to a large mixing bowl and mash with a potato masher until mostly smooth.2.Add the sautéed onion-spice mixture, chopped coriander leaves, salt, and breadcrumbs.3.Mix thoroughly with your hands until the mixture comes together like a soft dough. If too wet, add another tablespoon of breadcrumbs.TIPLet the mixture cool completely before forming patties — warm lentils are too sticky to handle. - prep · ~5 min
Shape the patties.
Divide the lentil mixture into 8 equal portions. Roll each into a ball, then flatten into a patty about 0.5 inch thick. Coat each patty lightly on both sides with extra breadcrumbs for a crisp crust.
TIPWet your palms slightly to prevent the mixture from sticking while shaping. - fry · ~8 min
Shallow fry until golden and crisp.
Heat remaining 2 tbsp oil in a skillet over medium heat. Place the patties in a single layer and cook until deep golden brown, about 3-4 minutes per side. Press gently with a spatula while frying for even browning. Drain on paper towels and serve hot.
TIPDon't crowd the pan — fry in batches to keep the oil temperature from dropping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain any leftover water from the cooked lentils and let them steam dry for a minute to avoid a soggy mixture.
- 2Cool the lentil mixture completely before shaping — warm lentils are sticky and hard to form into patties.
- 3Wet your palms slightly with water or oil when shaping patties to prevent sticking.
- 4Press the patties gently with a spatula while frying for even browning and a crisp crust.
- 5If the mixture feels too loose, add an extra tablespoon of breadcrumbs to firm it up.
- 6Store leftover cooked patties in an airtight container in the fridge for up to 3 days; reheat in a skillet or oven.
Adapt it for your goals.
Baked
Skip the shallow fry: brush patties with oil and bake at 375°F for 20 minutes, flipping halfway, for a lighter, less messy version.
gluten freeGluten-free
Replace breadcrumbs with chickpea flour (besan) or rolled oats to make the patties completely gluten-free without affecting texture.
veganVegan
The recipe is already vegan — just ensure the breadcrumbs are not enriched with dairy, and serve with a plant-based yogurt dip.
spicySpicy
Add 1 teaspoon of finely chopped fresh chili or a pinch of cayenne to the mixture for extra heat.
herb loadedHerb-loaded
Mix in 2 tablespoons of chopped mint or dill along with the cilantro for a fresher, brighter flavor profile.
Why this is on our healthy list.
High in Plant Protein
Red lentils are a rich source of plant-based protein, supporting muscle repair and keeping you full longer.
Rich in Dietary Fiber
Lentils provide insoluble and soluble fiber, aiding digestion and promoting steady blood sugar levels.
Packed with Iron
Lentils supply non-heme iron, essential for oxygen transport in the blood; pair with vitamin C from the green chili for better absorption.
Anti-Inflammatory Spices
Turmeric and ginger contain compounds like curcumin and gingerol that help reduce inflammation naturally.
Frequently asked questions
Red lentils work best because they break down easily. Brown or green lentils will stay firmer and may not bind as well; if using them, parboil and mash thoroughly.
