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
Advertisement
- 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.
Yellow Lentil and Zucchini Patties Recipe
Recipe card for Yellow Lentil and Zucchini Patties Recipe.
Ingredients
Method
Preparation
- 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.