Spiced Lentil Patties with Cucumber Yogurt
These crisp, golden-brown lentil patties are seasoned with warm Mediterranean spices, fresh herbs, and a touch of garlic, then pan-fried to perfection. They’re paired with a cool cucumber-yogurt sauce that makes every bite creamy, tangy, and refreshing. Vegetarian, high-protein, and excellent for wraps, bowls, or mezze platters.
Time:
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients:
For the Lentil Patties:
1 cup dried red lentils
2¼ cups water
½ small onion, finely chopped
2 garlic cloves, minced
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp coriander
¼ tsp turmeric (optional)
¼ tsp chili flakes or Aleppo pepper (optional)
¼ cup chopped parsley or cilantro
½ tsp salt + pepper to taste
½ cup breadcrumbs (or oat flour for gluten-free)
Olive oil, for pan-frying
For the Cucumber Yogurt Sauce:
¾ cup Greek yogurt
⅓ cup cucumber, grated and squeezed dry
1 tbsp lemon juice
1 tsp olive oil
1 small garlic clove, grated
Salt to taste
Fresh dill or mint
Instructions
1. Cook the Lentils
Rinse lentils thoroughly.
In a saucepan, combine lentils and 2¼ cups water. Bring to a boil, reduce heat, and simmer uncovered for about 10–12 minutes, until lentils are tender and water is mostly absorbed.
Let cool slightly. Mash roughly with a fork — you want some texture.
2. Make the Lentil Patty Mixture
In a bowl, mix cooked lentils with onion, garlic, spices, parsley, salt, pepper, and breadcrumbs.
Let sit for 10–15 minutes to firm up.
Form into small patties (about 2 inches wide).
3. Pan-Fry the Patties
Heat 1–2 tbsp olive oil in a skillet over medium heat.
Cook patties in batches for about 3–4 minutes per side, until golden and crispy.
Transfer to a paper towel–lined plate.
4. Make the Cucumber Yogurt
Mix yogurt with grated cucumber, lemon juice, olive oil, garlic, salt, and herbs. Chill until ready to use.
5. Serve
Serve patties warm with a generous spoon of cucumber yogurt.
Pair with salad, warm pita, or a grain bowl.
Notes:
You can bake patties at 200°C (400°F) for 20–22 mins if preferred — flip halfway.
Add 1 tbsp tahini to the patty mix for richness.
For vegan: Use coconut yogurt and skip the egg if you add one for binding (not essential here).
Tips:
Meal prep friendly: Patties and yogurt sauce last 3–4 days in the fridge.
Freezer friendly: Freeze patties uncooked or cooked. Reheat in a pan or oven.
Serving idea: Build a wrap with lettuce, pickled onions, lentil patties, and yogurt.
Frequently Asked Questions
Q: Can I use canned lentils?
A: You can, but red lentils break down when cooked — so cooking from dry gives best texture. If using canned, rinse and mash well, then reduce breadcrumbs slightly.
Q: Can I make this spicier?
A: Yes! Add cayenne or chopped green chilies into the mix.
Q: What grain works well alongside it?
A: Try with bulgur, couscous, or a lemony farro salad.
Nutritional Information
Calories: 320
Protein: 16g
Carbs: 30g
Fat: 14g
Fiber: 8g
Sugar: 3g
Sodium: 430mg