Dinner

Lentil Quinoa Patties (Easy High-Protein) Recipe

Byrami Hayes March 21, 2026March 21, 2026

Introduction

Lentil Quinoa Patties are a delicious and protein-packed vegetarian option that’s perfect for a quick meal. Crispy on the outside and flavorful throughout, these patties combine wholesome ingredients like lentils, quinoa, and feta with aromatic herbs and spices.

A white plate holds a layered salad dish on a bed of light green and orange shredded lettuce and carrots. On top of the greens, there are three round, dark brown quinoa patties speckled with light bits and chopped herbs. To one side, there are bright red tomato wedges, and beside them is a creamy white sauce mixed with chopped herbs and black pepper. In the center, a small cluster of dark purple olives adds contrasting color. The whole plate rests on a white marbled surface with two yellow lemons and some green parsley nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can lentils (15 oz or 400 g can – rinsed and drained well; or 1½ cups cooked brown or green lentils)
1½ cups cooked quinoa
1 large egg
½ cup crumbled feta (substitute with grated parmesan)
Zest of 1 lemon
¼ cup parsley (or fresh dill, chopped)
1 onion (finely chopped)
2 cloves garlic (grated)
2 teaspoons smoked paprika
1 teaspoon dried oregano (or ground cumin)
¾ teaspoon salt (+ black pepper to taste)
½ cup all-purpose flour (+ 2 to 6 tablespoons water if the batter is dry)
1 tablespoon extra virgin olive oil (for cooking the patties)

Instructions

Step 1: Drain and rinse the lentils, then shake off as much water as possible. Place them in a large bowl and mash about half of the lentils with a fork to help the mixture bind together.
Step 2: Add the cooked quinoa, egg, crumbled feta, lemon zest, chopped parsley, finely chopped onion, grated garlic, smoked paprika, dried oregano, salt, and flour to the bowl. Mix everything thoroughly with a spoon until combined. If the mixture feels dry and crumbly, add water one tablespoon at a time until the batter is thick but holds together.
Step 3: Heat olive oil in a non-stick skillet over medium heat. Scoop spoonfuls of the mixture into the pan, flatten each slightly with the back of the spoon, and cook for 3 to 4 minutes on each side until the patties are golden brown and crisp.
Step 4: Serve the patties warm with tzatziki or Greek yogurt, along with a squeeze of lemon, lettuce, olives, and tomatoes for a complete meal.

Tips & Variations

For a vegan version, substitute the egg with a flax egg and use vegan cheese or omit the cheese altogether.
You can swap parsley with fresh dill for a different herbal note.
If you want extra spice, add a pinch of cayenne pepper or chili flakes to the mixture.
Try baking the patties at 375°F (190°C) for 15-20 minutes, flipping halfway, for a lower-fat option.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in a toaster oven to restore their crispiness. These patties can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a white bowl with a round, crispy quinoa patty held by a wooden spatula above the bowl. The patty has a golden brown color with black quinoa seeds and small green herb pieces scattered throughout, giving it a textured look. Beneath the patty, there are thick slices of red tomato resting on a bed of green lettuce leaves and orange carrot shreds. To the side, there is a creamy white sauce speckled with green herbs, adding a fresh contrast to the dish. The bowl is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, both brown and green lentils work well because they hold their shape and have a mild flavor. Avoid red lentils as they tend to be too soft and mushy.