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These red lentil fritters taste slightly crispy on the outside and juicy and soft on the inside. They are spicy, hearty, vegan, healthy and filling. What’s more, you can easily make them at home with just a few ingredients. You can find a detailed red lentil patties recipe with the exact quantities and step-by-step instructions below.
Consistency of lentil mixture
The lentil mixture must be sticky, but at the same time malleable into patties. It should not be too moist, but not dry either.
You may therefore need a little more or less chickpea flour than is specified in the recipe. But don’t overdo it, otherwise the vegan fritters could taste dry and floury after frying.
If you have problems forming patties from the sticky lentil mixture, you can always moisten your hands lightly with water, as you did when forming the oatmeal patties.
Modify the recipe
Depending on your preferences, you can modify this red lentil patties recipe slightly. Experiment with herbs, spices, vegetables and flour of your choice.
Herbs and spices
You can add fresh herbs such as parsley, basil or marjoram to the lentil mixture. Ginger powder, nutmeg and cayenne pepper are also suitable spices.
Vegetables
Instead of carrots, you can use zucchinis or bell peppers. Don’t use too many vegetables, however, as the red lentil patties could fall apart.
Flour
I have used chickpea flour in the recipe. It acts as a binding agent and ensures that the vegan fritters don’t fall apart. Alternatively, you can use rolled oats or classic wheat flour.
How to fry?
As these patties, just like my pardina lentil patties and mountain lentil fritters, are made from raw lentils, it is important to fry them thoroughly. To ensure that they are cooked on the inside, you should fry them slowly over a low to medium heat. A lid on the pan helps to ensure that the red lentil fritters are cooked evenly.
You should also not make the patties too thick. Then they will cook more quickly and don’t need to be fried for too long.
How to serve red lentil patties?
You can serve the red lentil patties in a variety of ways, just like the kidney bean fritters or the oven baked carrot fritters. They taste delicious hot or cold. They are also filling and healthy.
Among other things, the red lentil fritters go perfectly with various side dishes when warm. Serve them with boiled potatoes, with pasta, rice, buckwheat or couscous, for example. They taste just as delicious with a vegetable salad.
You can also enjoy the vegan red lentil patties cold on whole wheat bread, baguette or in wholemeal bread rolls as a snack. Or take them with you for a snack on the go. You can also use them as a patty for a vegan burger.
The red lentil fritters taste even better with a sauce or dip. For example, you can prepare the classic hummus or a cucumber yoghurt dip, as I did for my zucchini fritters. I served the vegan fritters with homemade chrenovina.
These red lentil fritters are
- juicy on the inside,
- with a crispy thin crust,
- spicy,
- savory,
- slightly nutty,
- firm to the bite,
- incredibly tasty,
- vegan,
- healthy,
- filling,
- made from raw lentils,
- delicious hot and cold,
- quick and easy to make,
- ideal as a main meal, snack or to take away.
Vegan red lentil patties recipe
You only need plant-based ingredients for the red lentil patties recipe, which you can find in the recipe box at the end of this post. It is also very easy to make the vegan fritters.
Step 1:
First, rinse red lentils and soak them in cold water for 2 – 3 hours. Then drain them thoroughly and puree them in a blender.
Step 2:
Now add grated carrot, chopped onion and garlic, yeast flakes, chickpea flour and spices to the lentil mixture and blend to a sticky consistency.
Step 3:
Form small, flattened patties from the lentil mixture and fry them slowly in vegetable oil over a low heat until golden brown on both sides.
How to make red lentil patties: tips and tricks
- Drain the red lentils thoroughly after soaking so that they no longer contain any excess liquid. This means you don’t have to use too much chickpea flour.
- Yeast flakes give the vegan fritters a slightly cheesy taste. Alternatively, you can leave them out. In this case, you may need a little more chickpea flour.
- You can use any spices and herbs to taste.
- Do not try the raw red lentil mixture, as lentils are poisonous when raw.
- You may need a little more or less chickpea flour than the recipe states. The lentil mixture must be sticky and malleable. It must not be too mushy or dry. However, don’t overdo it with the chickpea flour, otherwise the vegan fritters could taste floury and dry later on.
- To make it easier for you to shape the patties from the sticky lentil mixture, you can keep moistening your hands slightly with water.
- Bake the red lentil patties slowly over a low heat so that they are cooked on the inside and do not burn on the outside.
Did you make the red lentil patties using this recipe? I look forward to your results, your star rating and your comments below on how you liked the vegan fritters.
Looking for more hearty vegan recipes? Try some more:
- Creamy vegan tomato soup – with fresh tomatoes
- Uzbek plov – vegan recipe with tofu
- Buckwheat with white cabbage – simple, vegan, delicious
Red lentil patties vegan
Ingredients
- 300 g red lentils
- 1 carrot medium
- 1 onion
- 3 cloves of garlic
- 30 g yeast flakes
- approx. 30 g chickpea flour
- 1 tsp paprika powder
- 1 tsp ground coriander
- 1 pinch of chili powder
- 1/2 tsp black pepper
- salt to taste
- vegetable oil for frying
Instructions
- Rinse red lentils thoroughly with water and soak them in plenty of cold water for 2 - 3 hours.
- Drain the lentils thoroughly, put them in a blender and puree them.
- Peel and finely chop onion and garlic.
- Clean carrot and grate it coarsely.
- Add the grated carrot and the chopped onion and garlic to the pureed lentils.
- Add chickpea flour, yeast flakes, paprika powder, coriander, chili powder, pepper and salt and mix to form a sticky mixture.
- Shape the lentil mixture into small flattened patties (in my case, each patty weighs approx. 67 g).
- Pour some vegetable oil into a frying pan and heat over a medium heat.
- Fry the red lentil patties in the pan with the lid on over a low heat for approx. 7 - 10 minutes on each side until golden brown. Add vegetable oil as required.
Notes
- Drain the red lentils thoroughly after soaking so that they no longer contain any excess liquid. This means you don't have to use too much chickpea flour.
- You can use any spices and herbs to taste.
- Do not try the raw red lentil mixture, as lentils are poisonous when raw.
- You may need a little more or less chickpea flour. The lentil mixture must be sticky and malleable. It must not be too mushy or dry. However, don't overdo it with the chickpea flour, otherwise the vegan fritters could taste floury and dry later on.
- To make it easier for you to shape the patties from the sticky lentil mixture, you can keep moistening your hands slightly with water.
- Note the detailed tips and tricks for making the red lentil patties at the top of the article.
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