Lentil Fritters
Protein-rich lentil patties blended with aromatics, coated in crispy bread crumbs, and baked until golden. Served in warm pitas with tangy cabbage slaw for a satisfying vegetarian sandwich.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minYour food processor does the heavy lifting here, pureeing half the cooked lentils with onions and spices into a binding paste while leaving the rest whole for texture.
Fold in bread crumbs to firm up the mixture, then shape into patties that bake up crispy on the outside.
Tuck them into pitas with a quick cabbage slaw dressed with vinegar and herbs for crunch that cuts through the rich, earthy lentils.
Chef Tips
- Use brown or green lentils; they hold their shape better than red lentils
- Don’t over-process; you want some texture from the whole lentils
- Refrigerate formed patties for 15 minutes before baking to help them hold together
- Make the slaw while patties bake so everything’s ready at once
Ingredients
2 - 15 oz cans of lentils, or four cups fresh cooked.
1/2 cup fresh cilantro
1/2 cup fresh parsley
2 cloves garlic
1 tsp cumin
1/2 cup bread crumbs
1/4 head Cabbage
2 TBS lemon juice
1 TBS EVOO
1/2 plain Greek yogurt
1/4 tsp red pepper flakes
Directions
Purée first five ingredients. Only half of the lentils. Mix in bread crumbs and lentils. Form patties and bake. Mix cabbage and remaining ingredients. Eat with pitas.
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