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Lentil & zucchini patties

Serves: 6
Prep: 10
Cook: 25

    A great addition to your next barbecue, these lentil patties are packed with protein and fibre. Serve as a tasty patty, or as a main meal with vegies or salad on the side.

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    • 1 cup red lentils
    • 3 cups water
    • 2 tsp olive oil, plus extra for cooking the patties
    • 2 medium red onions, finely sliced
    • 1 tbs brown sugar
    • 2 tbs water
    • 3 medium zucchini, grate and squeeze to remove excess water
    • 1 cup fresh wholemeal breadcrumbs
    • ½ cup wholemeal flour
    • 2 eggs, lightly beaten
    • 1 tsp ground cumin
    • 1 tsp ground coriander


    1. Bring lentils and water to the boil, reduce heat to simmer and cook for 10 minutes until soft. Drain.
    2. Heat 2 tsp oil in a large frypan over medium heat. Add onions and cook until brown and soft. Add brown sugar and water. Stir to combine. Cook for 2 minutes. Cool.
    3. Place lentils, onion, zucchini, breadcrumbs, flour, eggs and spices in a large bowl. Mix well.
    4. Drizzle approx 1/2 tsp oil into a large non-stick frypan over medium heat. Scoop 1/4 or 1/3 cup mixture into the hot pan, depending on fritter size preference. Add more oil as required with each batch.
    5. Cook patties for 5 minutes on each side or until golden. Repeat with more oil and remaining batter as required. Makes 12 to 18 patties.


    • Make these ahead of time the day before and store in the fridge.
    • Replace zucchini with 1 1/2 cups fresh, canned or frozen corn kernels to make corn fritters.
    • Make an extra batch and freeze them for later use
    • Having a BBQ? Serve lentil & zucchini patties with this tasty Avocado dip 

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