The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
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Crispy Red Lentils Fritters

The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
Crispy Red Lentils Fritters

Delicious protein-packed patties that go perfectly well with a simple green salad.

  • Prep Time


  • Cook Time


  • Total Time

    1 hour

  • Course


  • Servings

    8 patties


-1 large onion, chopped
-1 Tablespoon olive oil
-2 large carrots, diced
-1 cup split red lentils, soaked for at least 12 hours ( this will make them much easier to digest)
-2 cups water
-1 cup old-fashioned rolled oats
-2 cloves garlic, crushed
-1 Tablespoon fresh lemon juice
-1 Tablespoon olive oil
-1 Tablespoon paprika
-1/2 tbsp chili powder
-1 teaspoon ground cumin
-1 pinch of salt, to taste
-Freshly ground black pepper, to taste
-Handful of chopped fresh parsley


  • In a medium saucepan, heat one tablespoon of olive oil and melt the chopped onions until slightly golden. Add the carrots, cover with water, and cook until fork-tender.
  • Strain carrots and onions and set aside.
  • Meanwhile, cover the lentils with two cups water and cook until tender. If needed, add more water to keep the lentils submerged. Set aside to cool down.
  •  Preheat the oven at 200°C, Line a large baking sheet with parchment paper
  • Add the onions, carrots, cooked lentils, the rolled oats, garlic, lemon juice and olive oil to a food processor. Season with paprika, cumin, salt and black pepper & the chopped parsley.
  • Pulse until the mixture is smooth and all ingredients are well incorporated. If it’s too moist add a bit more oats but make sure it remains a bit damp.
  • Form the mixture into patties, as thick or thin as u like. (I like them thin so they get extra crispy) & transfer to the lined baking sheet.
  • Bake the patties for 25 to 30 minutes, or until golden.
  • Serve with a green salad, tomatoes & avocados & top the whole thing with a simple lemon & tahini dressing