Lentil Quinoa Patties (Easy High-Protein) Recipe
These Lentil Quinoa Patties are a delicious, easy-to-make high-protein vegetarian option packed with wholesome ingredients like lentils, quinoa, feta, and fresh herbs. Crispy on the outside and tender on the inside, they are perfect as a snack, appetizer, or light meal served warm with tzatziki or Greek yogurt and fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 patties 1x
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 can lentils (15 oz or 400 g can – rinsed and drained well – substitute 1½ cups cooked brown or green lentils)
- 1½ cups cooked quinoa
- 1 large egg
- ½ cup crumbled feta (substitute grated parmesan)
- 1 lemon (grated zest only)
- 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 (optional, if batter looks dry and does not hold together)
- 1 tablespoon extra virgin olive oil (for cooking the patties)
Instructions
- Prep the lentils: Drain and rinse 1 can of lentils thoroughly, then shake off as much water as possible. Transfer them to a large bowl and mash about half of the lentils with a fork. This mashing helps the mixture bind together better.
- Add flavor and mix: Into the bowl with the lentils, add 1½ cups cooked quinoa, 1 large egg, ½ cup crumbled feta, the grated zest of 1 lemon, ¼ cup chopped parsley, 1 finely chopped onion, 2 grated garlic cloves, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, ¾ teaspoon salt, black pepper to taste, and ½ cup all-purpose flour. Stir everything together with a spoon until a thick, spoonable batter forms. If the mixture feels dry and doesn’t hold together, add 1 tablespoon of water at a time until you reach the desired consistency.
- Cook the fritters: Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat. Using a spoon, scoop spoonfuls of the mixture into the pan and gently flatten each to form patties. Cook for 3 to 4 minutes on each side, or until the patties are golden-brown and crisp on the outside.
- Serve: Serve the patties warm, accompanied by tzatziki or Greek yogurt, with a squeeze of fresh lemon juice, and garnished with fresh lettuce, olives, and tomatoes for a refreshing touch.
Notes
- You can substitute brown or green cooked lentils if canned lentils are unavailable.
- Feta cheese adds a salty tang, but you can swap it with parmesan if preferred.
- If the batter is too dry, add water gradually to achieve the right texture for forming patties.
- These patties are best eaten fresh but can be stored in the refrigerator for up to 2 days.
- Reheat in a skillet or oven to maintain crispness before serving.
Keywords: lentil quinoa patties, high protein vegetarian snacks, Mediterranean patties, easy lentil recipe, quinoa fritters
