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Lentil patties with cheese and carrots
Brown lentil patties with carrots, cheese, egg, and oats, pan-fried until golden. Serve with yogurt dip for a meatless lunch for 4.
Save on PinterestRecipe at a glance
- Prep time
- 35 min
- Cook time
- 35 min
- Total time
- 1 hr 10 min
- Servings
- 4 servings
- Difficulty
- Easy
Lentil patties make a meatless lunch: mash cooked brown lentils and mix with grated carrots, cheese, egg, and rolled oats, then pan-fry the patties until golden. The oats bind the mixture, so no flour is needed.
Ingredients
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Instructions
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Cook the lentils
25 minRinse the lentils and cook in unsalted water until tender, about 25 minutes. Drain and let cool.
Prepare the mixture
20 minMash half the lentils with a fork and mix with the remaining lentils, grated carrots, cheese, egg, oats, finely chopped onion, crushed garlic, marjoram, salt, and pepper. Let stand for 15 minutes so the oats can absorb moisture.
Shape the patties
5 minWith damp hands, shape the mixture into 10 patties and coat them in breadcrumbs.
Pan-fry
10 minPan-fry the patties in the oil over medium heat for 3–4 minutes per side, until golden. Serve with a yogurt dip or vegetable salad.
Tip: Let the cooked lentils drain thoroughly and cool, as a wet mixture will cause the patties to fall apart during frying.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 507 kcal
- Protein
- 23 g
- Carbohydrates
- 55 g
- of which sugars
- 4.8 g
- Fat
- 23 g
- of which saturates
- 5.9 g
- Fiber
- 8.8 g
- Salt
- 2.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Šošovicové karbonátky so syrom a mrkvou
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