These yellow lentil and zucchini patties are a healthy, plant-based option perfect for a light lunch, snack, or even dinner. Packed with protein from lentils and a burst of flavors from sun-dried tomatoes, olives, and chili flakes, they’re both nutritious and satisfying. Plus, they can be served hot or cold, making them an excellent make-ahead dish for meal prep!
🕒 Preparation Time
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
🥣 Ingredients
- 7oz | 200g | 1 cup yellow lentils
- 16fl oz | 450ml | 2 cups water
- 7oz | 190g | 1 medium zucchini, grated
- 1 chopped onion
- 1 minced garlic clove
- 3oz | 85g | 1 cup almond meal
- 6 sun-dried tomatoes, chopped
- About 10 olives, chopped
- Salt and black pepper, to taste
- 1/2 tsp Korean chili flakes (gochugaru)
🧑🍳 Cooking Tips
- Feel free to add your favorite herbs and spices to personalize the flavor.
- You can substitute Korean chili flakes with crushed red pepper flakes or cayenne pepper for a different heat level.
- Almond meal can be replaced with any flour of your choice.
🍳 Method
- Cook Lentils:
- Place 7oz | 200g | 1 cup yellow lentils in a pot.
- Add 16fl oz | 450ml | 2 cups water and simmer for 30 minutes, until tender.
- Prepare Zucchini:
- Grate 1 medium zucchini and place it in a fine mesh sieve.
- Sprinkle with a pinch of salt, mix, and set aside for 5 minutes to draw out excess moisture.
- Sauté Onions and Garlic:
- Sauté 1 chopped onion in a pan for 3 minutes until translucent.
- Add 1 minced garlic clove and cook for an additional 1 minute.
- Mix Ingredients:
- In a large mixing bowl, combine the cooked lentils, sautéed onion, and garlic.
- Mash the mixture lightly with a fork or potato masher.
- Add 3oz | 85g | 1 cup almond meal and grated zucchini.
- Stir in the chopped sun-dried tomatoes, olives, black pepper, salt, and 1/2 tsp Korean chili flakes.
- Form Patties:
- Shape the lentil mixture into 2oz | 60-70g balls, then flatten into patties.
- Lightly oil a frying pan over medium heat.
- Cook Patties:
- Place the patties in the pan and cook with the lid on for 5-7 minutes until golden brown.
- Flip and cook the other side for another 5-7 minutes, still with the lid on.
- Serve:
- Enjoy the patties hot or cold with a side of dairy-free yogurt, salsa, or your favorite sauce.
🍽️ Serving Suggestions
- Serve with a side of fresh green salad for a light meal.
- These patties pair well with guacamole or a lemon-tahini sauce.
- For a heartier option, serve on a whole wheat bun as a veggie burger.
🧑🍳 Cooking Tips
- Add extra flavor by mixing in fresh herbs like parsley, cilantro, or dill.
- Be sure to squeeze out the water from the grated zucchini to prevent the patties from becoming soggy.
- If the mixture feels too wet, add more almond meal or flour of your choice.
🍃 Nutritional Benefits
- Yellow lentils are a great source of plant-based protein and dietary fiber.
- Zucchini is low in calories but high in vitamins A and C, along with antioxidants.
- Almond meal adds healthy fats and a dose of vitamin E.
🥗 Dietary Information
- Vegan and gluten-free when using almond meal or gluten-free flour.
- Low in carbohydrates and high in protein, making it suitable for low-carb diets.
📊 Nutritional Facts (per patty, approx.)
- Calories: 110
- Carbohydrates: 12g
- Protein: 5g
- Fat: 5g
- Fiber: 4g
- Sugar: 2g
🧊 Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze patties in a single layer on a tray, then transfer to a freezer bag or container for up to 2 months. Reheat in a pan or oven.
💚 Why You’ll Love This Recipe
- These lentil patties are packed with flavor and nutrition, making them a healthy and filling meal.
- They’re incredibly versatile—enjoy them hot or cold, as a snack, side dish, or even a main.
- Easy to customize with your favorite herbs, spices, and toppings.
- Vegan, gluten-free, and high in protein, making them suitable for many dietary needs.
📝 Conclusion
These Yellow Lentil and Zucchini Patties are the perfect combination of taste and health. Whether you serve them as a main course, side dish, or even a snack, they’re versatile and packed with nutrition. With a crispy outside and tender inside, they’re a delightful option for anyone looking to enjoy plant-based meals without compromising flavor. Plus, they’re great for meal prep!
🔎 Frequently Asked Questions
- Can I use a different type of lentil?
Yes, you can use red or green lentils, but cooking times may vary. - Can I bake these patties instead of frying?
Yes, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through. - What can I use instead of almond meal?
You can substitute almond meal with any flour, like oat or chickpea flour. - Can I freeze these patties?
Yes, these patties freeze well for up to 2 months. - Can I add other vegetables?
Absolutely! Grated carrots or chopped spinach would work well in this recipe. - Can I use canned lentils?
Yes, just make sure to drain and rinse them well before using. - How can I make them spicier?
Add extra chili flakes or cayenne pepper for more heat. - What sauce pairs well with these patties?
These patties go great with hummus, dairy-free yogurt, or a simple tahini sauce. - How do I keep the patties from falling apart?
Make sure to squeeze out the zucchini’s excess moisture and let the mixture chill before forming patties. - Can I make the mixture ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the fridge for up to 24 hours before cooking.