These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan]

Ingredients

• 200 g Red Split Lentils (Rinsed and soaked)
• 500 ml Water (For soaking and cooking lentils)
• 150 g Broccoli Florets (Cut into small bite‑size pieces)
• 1 Onion (Finely chopped)
• 1 Garlic Clove (Finely minced)
• 1 Carrot (Peeled and grated)
• 50 g Spinach (Finely chopped)
• 1 tsp Korean Chili Flakes (Gochugaru)
• 1 tsp Ground Coriander
• 1 tsp Smoked Paprika
• to taste Black Pepper
• to taste Salt
• 5 tbsp Millet Flour (Acts as a binder)
• 1/2 cup Breadcrumbs (Can use chickpea crumbs for gluten‑free)
• 2 tbsp Olive Oil (For pan‑frying)
• to serve Tahini Sauce (Optional topping)

Instructions

1. Rinse and Soak Lentils

   Place the red split lentils in a colander, rinse under cold running water, then transfer to a bowl and cover with 500 ml (2 cups) water. Let soak for 5 minutes.

   Time: PT7M

2. Cook Lentils

   Drain the soaked lentils, return them to the saucepan, add fresh 500 ml water, bring to a boil, then reduce to a simmer. Cook until the water is fully absorbed, about 10 minutes. Remove from heat and set aside.

   Time: PT12M

   Temperature: Medium heat

3. Prepare Vegetables

   While the lentils cook, finely chop the onion, mince the garlic, peel and grate the carrot, and cut the broccoli into small florets. Roughly chop the spinach.

   Time: PT7M

4. Sauté Aromatics

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and grated carrot, cooking an additional 5 minutes until softened.

   Time: PT8M

   Temperature: Medium heat

5. Combine All Ingredients

   In a large mixing bowl, combine the cooked lentils, sautéed onion‑garlic‑carrot mixture, raw broccoli florets, chopped spinach, Korean chili flakes, ground coriander, smoked paprika, black pepper, salt, millet flour, and breadcrumbs. Mix thoroughly until a cohesive, slightly sticky mass forms.

   Time: PT5M

6. Chill the Mixture

   Cover the bowl with plastic wrap and refrigerate for 15 minutes. This helps the patties hold together during cooking.

   Time: PT15M

7. Form Patties

   Remove the mixture from the fridge. With damp hands, shape into 8 equal patties about ½ inch thick.

   Time: PT5M

8. Pan‑Fry Patties

   Wipe the skillet clean, add the remaining 1 tbsp olive oil and heat over medium‑high heat. Add the patties in a single layer (work in batches if needed). Cook 5‑7 minutes per side, or until golden brown and crisp.

   Time: PT12M

   Temperature: Medium‑high heat

9. Serve

   Transfer the patties to a serving plate. Drizzle with tahini sauce or your favorite vegan dip and enjoy warm.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g