Lentil & courgette patties
Prep
10 min
Cook
25 min
Serves
6
Skill
Vegetarian
2016L.jpg?format=webp&width=1376 "Lentil & courgette patties")
Prep
10 min
Cook
25 min
Serves
6
Skill
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.
Looking for more healthy vegetarian burger recipes? Try these delicious Lentil buger patties or Vegetable burgers
Ingredients
- 1 cup red lentils
- 3 cups water
- 1 tbs olive oil, for onions
- 2 tbs olive oil, for patties, or as needed
- 2 medium red onions, finely sliced
- 1 tbs brown sugar
- 2 tbs water
- 3 medium courgette, 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
Nutrition per serving
1430 kJ
energy kj
17 g
protein
1 g
saturated fat
7 g
dietary fibre
49 g
carbohydrate
9 g
sugars
183 mg
sodium
Method
- Cook lentils in a large pot of boiling water for 10-12 minutes or until tender. Drain.
- 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.
- Place lentils, onion, zucchini, breadcrumbs, flour, eggs and spices in a large bowl. Mix well.
- 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.
- 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.
Tips
- Make these ahead of time the day before and store in the fridge.
- Replace courgette 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
- 1 cup red lentils
- 3 cups water
- 1 tbs olive oil, for onions
- 2 tbs olive oil, for patties, or as needed
- 2 medium red onions, finely sliced
- 1 tbs brown sugar
- 2 tbs water
- 3 medium courgette, 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
Nutrition per serving
1430 kJ
energy kj
17 g
protein
1 g
saturated fat
7 g
dietary fibre
49 g
carbohydrate
9 g
sugars
183 mg
sodium
- Cook lentils in a large pot of boiling water for 10-12 minutes or until tender. Drain.
- 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.
- Place lentils, onion, zucchini, breadcrumbs, flour, eggs and spices in a large bowl. Mix well.
- 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.
- 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.
Tips
- Make these ahead of time the day before and store in the fridge.
- Replace courgette 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