Zucchini and Yellow Lentil Patties are a perfect representation of healthy, delicious, and versatile plant-based cooking. Packed with wholesome ingredients, these patties are crispy on the outside, tender on the inside, and bursting with flavor from Mediterranean-inspired additions like olives, sun-dried tomatoes, and a touch of Korean chili flakes. They’re gluten-free, high in protein, and brimming with nutrients, making them a hit for both casual meals and elegant appetizers.

This recipe transcends trends and time, rooted in the universal appeal of plant-based cuisine. It’s a go-to for vegetarians, vegans, and anyone seeking a nutrient-packed alternative to meat-based patties. Easy to customize, the patties are perfect for a quick dinner, meal prep, or even as finger food for gatherings.

In this detailed guide, we’ll take you step-by-step through the process of creating these nutritious and delicious patties. By the end, you’ll not only have a new favorite recipe but also a deeper appreciation for the beauty of cooking with lentils and vegetables.

Full Recipe:

Ingredients

Here’s what you’ll need to make 8-10 patties:

• Yellow Lentils: 7oz (200g / 1 cup), rinsed
• Water: 16fl oz (450ml / 2 cups)
• Zucchini: 7oz (190g / 1 medium-sized), grated
• Onion: 1, finely chopped
• Garlic: 1 clove, minced
• Almond Meal: 3oz (85g / 1 cup)
• Sun-Dried Tomatoes: 6, finely chopped
• Olives: 10, sliced
• Salt and Black Pepper: To taste
• Korean Chili Flakes: ½ teaspoon
• Olive Oil: 2 tablespoons (for frying)

Preparation and Cooking Steps

1. Prep Time

Before you start cooking, gather all your ingredients and tools. This includes a medium pot, mixing bowl, grater, frying pan, and paper towels for draining excess oil. The preparation time is approximately 20 minutes.

2. Cook the Yellow Lentils

1. Place the rinsed yellow lentils in a medium pot with 2 cups of water.
2. Bring the water to a boil, then reduce the heat to low and let the lentils simmer for 10-15 minutes. Stir occasionally to prevent sticking.
3. The lentils should be soft and slightly mushy when done. If needed, drain any excess water.
4. Allow the lentils to cool slightly before transferring them to a mixing bowl.

3. Prepare the Vegetables

1. Grate the zucchini using a box grater. Squeeze out any excess moisture by wrapping the grated zucchini in a clean kitchen towel and pressing it firmly.
2. Chop the onion finely and mince the garlic.
3. Finely chop the sun-dried tomatoes and slice the olives.

4. Mix the Ingredients

1. In the mixing bowl with the cooked lentils, add the grated zucchini, chopped onion, minced garlic, almond meal, sun-dried tomatoes, and olives.
2. Season with salt, black pepper, and Korean chili flakes.
3. Mix everything thoroughly. The mixture should hold together when pressed. If it feels too wet, add a little more almond meal to achieve the desired consistency.

5. Shape the Patties

1. Divide the mixture into 8-10 equal portions.
2. Shape each portion into a patty, about 2-3 inches in diameter. Place the patties on a plate or tray.

6. Fry the Patties

1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
2. Once the oil is hot, place the patties in the pan, leaving enough space between them.
3. Fry each side for 3-4 minutes, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
4. Transfer the fried patties to a plate lined with paper towels to drain excess oil.

7. Serve and Enjoy

Serve the patties warm as a main dish with a side salad, as a sandwich filling, or as an appetizer with your favorite dipping sauce.

Timing Breakdown

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Yield and Nutrition Information

• Servings: 8-10 patties
• Calories per Patty: Approximately 150 kcal (based on ingredient quantities)
• Macronutrients (per patty):
  • Protein: 6g
  • Fat: 8g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Sodium: Depends on salt and olives

Why This Recipe is Timeless

Zucchini and Yellow Lentil Patties are a timeless recipe because they embody the principles of healthy, plant-based cooking while delivering on taste and versatility. Lentils have been a staple food across cultures for centuries due to their nutritional value, affordability, and adaptability. Zucchini, with its subtle flavor and high moisture content, adds tenderness to the patties, while the sun-dried tomatoes and olives provide bursts of umami.

These patties are also sustainable. The ingredients are simple and accessible, making them an excellent choice for reducing food waste and encouraging seasonal eating. Furthermore, their versatility allows them to fit seamlessly into a variety of cuisines and dietary preferences.

FAQs

1. Can I bake the patties instead of frying them?

Yes, you can bake the patties for a healthier alternative. Preheat your oven to 375°F (190°C), place the patties on a parchment-lined baking sheet, and bake for 20-25 minutes, flipping halfway through.

2. Can I use a different type of lentil?

Yellow lentils are ideal for their soft texture, but red lentils can be used as an alternative. Avoid using green or brown lentils, as they don’t soften in the same way.

3. Are these patties vegan?

Yes, this recipe is entirely plant-based and suitable for vegans.

4. Can I freeze the patties?

Absolutely! Once cooked, let the patties cool completely. Place them in a single layer on a baking sheet to freeze. Once solid, transfer them to a freezer-safe container or bag. Reheat by pan-frying or baking.