These crisp-fried patties combine tender green lentils with parsley, cumin and lemon zest. Serve them with fresh yogurt, mint and quick-pickled red onion for a hearty lunch with plenty of contrast.
Green lentils make a good base for savory patties because they stay firm after cooking. Some are mashed to bind the mixture; the rest are left whole, so you can still taste the lentils in every bite. Cumin adds warm, earthy notes, while parsley and lemon zest brighten the flavor. The yogurt with mint and the tangy red onion keep everything fresh without taking away from the patties’ hearty character.
Lentil cooking times can vary by harvest and brand. So start checking after about twenty minutes: they should be cooked through but not falling apart. Drain them well and let them steam dry for a few minutes. Extra moisture makes the mixture slack and the patties difficult to shape. There’s no need to mash them precisely; roughly a third is enough. A fork or potato masher will both do the job. A few small pieces of lentil in the mixture are just what you want.
Fry the patties in a thin layer of oil and leave some space between them in the pan. That way, they can develop a golden-brown crust instead of steaming. Turn them only when the underside is firm and crisp; a thin spatula helps. If the mixture is still too soft, mix in another tablespoon of breadcrumbs and let it stand for ten minutes. Too dry? A small spoonful of yogurt or water will bring it together again.
Dried green lentils give the best bite. You can substitute brown lentils, but check them carefully as they can soften more quickly. If using canned lentils, drain them thoroughly and pat them dry; allow for about 450 grams of drained lentils. Since they’re already cooked, you can skip the cooking step. The patties taste best fresh from the pan, but they’re also good at room temperature in a lunchbox.
Fresh parsley and mint are often easy to find in spring and summer, but dried lentils make this dish practical all year round. If you like, replace some of the parsley with cilantro, or use thick cow’s milk yogurt or an unsweetened plant-based alternative. Serve the patties with the lemon yogurt and pickled onion, with cucumber, tomato and flatbread on the side if you like. Cover leftovers and refrigerate within two hours, then eat within three days; reheat the patties in a skillet until hot throughout.
Put the red onion in a heatproof bowl. Heat the vinegar, water, sugar and a pinch of salt in a saucepan until the sugar has dissolved. Pour over the onion and leave to stand for at least 20 minutes.
Rinse the lentils. Put them in a pan with plenty of water and 1 tsp salt. Bring to a boil and simmer gently for 20–25 minutes, until cooked through but still holding their shape. Drain well and let them steam dry for a few minutes.
Meanwhile, mix the yogurt with the mint, the juice of half a lemon and a pinch of pepper. Set aside in a cool place.
Spoon the lentils into a bowl and roughly mash about a third. Mix in the egg, breadcrumbs, flour, parsley, cumin, lemon zest, ¾ tsp salt and a few grinds of black pepper. Shape into eight patties and leave to stand for 10 minutes.
Heat the oil in a large skillet over medium heat. Fry the patties in batches for 3–4 minutes per side, until firm and golden brown. Add a little more oil for the next batch if needed.
Serve the lentil patties warm with the lemon yogurt and drained pickled red onion. Serve the remaining half lemon alongside for squeezing over the patties to taste.
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