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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These high-protein lentil patties are a healthy and delicious option for vegetarians. Packed with lentils, walnuts, and aromatic spices, they are easy to prepare and versatile. Whether air-fried or pan-fried, they make a perfect addition to your meal, served with dairy-free yogurt or stuffed in pita with salad.
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Soak lentils for 2 hours and rinse them well.
Blend the soaked lentils until finely chopped.
Add walnuts, garlic, cumin, coriander, psyllium husk, parsley, and salt. Mix everything well.
Shape the mixture into small patties, about golf-ball size, and flatten them slightly.
For air frying, cook at 200°C (400°F) for 15 minutes, flipping halfway through.
For pan-frying, shallow fry on medium heat until crisp and browned, approximately 6 minutes in total.
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Ensure lentils are soaked properly to achieve the right texture for blending.
Use oil spray sparingly to keep the patties light and healthy.
Serve with dairy-free yogurt or stuffed in pita bread with fresh salad for a complete meal.
Can I use canned lentils instead of raw lentils?
Yes, you can use canned lentils, but ensure they are well-drained before blending.
What can I use instead of psyllium husk?
You can substitute psyllium husk with breadcrumbs or ground flaxseed for binding.
Can I freeze the patties?
Yes, you can freeze the uncooked patties. Thaw them before cooking.
What is the best way to serve these patties?
Serve them with dairy-free yogurt or stuffed in pita bread with fresh salad for a wholesome meal.
Can I bake these patties instead of frying?
Yes, you can bake them at 200°C (400°F) for about 20 minutes, flipping halfway through.
