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Lentil patties

Lentil patties

  • Main course
  • Pan-cooked
  • Pancakes and flatbreads

Lentil and vegetable patties, fried until golden.

Active time1 h

Cooking1 h

Total3 hResting : 1 h 30 min

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Ingredients

  • 1 carrot
  • 1 sprig of celery stalks
  • 2 tbsp onions
  • 1 tsp garlic salt
  • 1 tbsp butter
  • 2 eggs
  • 1 cup of breadcrumbs
  • 4 cups of water
  • 1 tsp olive oil
  • 1 and a half cups of dried green lentils
  • 4 tbsp dried parsley
  • 1 pinch of pepper — optional
  • 1 tbsp Worcestershire sauce
  • 1 pinch of salt — optional

Preparation

  1. Rinse and sort through the lentils. Put them in a saucepan with the 4 cups of water, adding more water if necessary to cover them generously. Boil the lentils according to the packet instructions, for about 30 to 45 minutes.

    4 cups of water
    1 and a half cups of dried green lentils
    • large saucepan

  2. Drain the lentils and spread them out in a shallow dish to cool for 20 minutes until lukewarm.

    • fine sieve
    • shallow dish

  3. While the lentils are cooking, peel the carrot and onion, wash the celery, then finely dice the carrot and celery and chop the onion. Fry the carrot and celery in the butter and oil for 10 minutes. Just before the end of this cooking time, add the onion and parsley.

    1 carrot
    1 sprig of celery stalks
    2 tbsp onions
    1 tbsp butter
    1 tsp olive oil
    4 tbsp dried parsley
    • frying pan

  4. Put the cooled lentils in a large mixing bowl, add the vegetables and mash roughly, leaving some lentils whole. Add the garlic salt and Worcestershire sauce. Taste and, if necessary, adjust the seasoning with the optional salt and pepper. Stir in the eggs and an initial 0.25 cup of breadcrumbs. Gradually add more breadcrumbs, using no more than 1 cup in total, until the mixture is slightly moist but not wet.

    1 tsp garlic salt
    2 eggs
    1 cup of breadcrumbs
    1 pinch of pepper — optional
    1 tbsp Worcestershire sauce
    1 pinch of salt — optional
    • large mixing bowl
    • potato masher
    • spoon

  5. Shape into 4 large patties. Arrange on a plate with waxed paper between them, cover and refrigerate for at least 1 hour.

    • plate
    • waxed paper
    • refrigerator

  6. Cook the patties in a large non-stick frying pan over a medium heat for about 5 to 7 minutes on each side, until golden and hot all the way through. Serve the patties hot.

    • large frying pan
    • plate

Allergens

  • Celery
  • Eggs
  • Fish
  • Gluten
  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.

  • Adaptation éditoriale : Relecture éditoriale FR/EN/ES/DE : correction des défauts constatés et clarification des étapes. Relecture IA déléguée par Roch, aucun essai en cuisine.

Estimated times.

Lentil patties