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Crispy Lentil Cutlets

These lentil cutlets are a simple yet satisfying snack made by mashing cooked lentils with herbs and spices, then forming them into patties that are fried until golden and crispy. The final result is a tender interior with a crunchy exterior, perfect for sharing or a light meal that feels both comforting and exciting. No fancy ingredients or techniques are needed—just honest pantry staples transformed into irresistible bites.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Middle Eastern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup green lentils rinsed
  • 3 cups water
  • 1/2 cup breadcrumbs panko preferred
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 0.25 teaspoon chili flakes optional for heat
  • 1 egg lightly beaten
  • 2 tablespoons oil for frying
  • 1 lemon lemon for squeezing after cooking

Equipment

  • Large skillet
  • Mixing bowl
  • Pot
  • Fork or potato masher
  • Spatula

Method
 

  1. Rinse the green lentils thoroughly and add them to a pot with water. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender but still firm. Drain any excess water and let them cool slightly.
  2. Transfer the cooked lentils to a large mixing bowl. Use a fork or potato masher to mash until mostly smooth, leaving some texture for a hearty bite.
  3. Add finely chopped onion, minced garlic, cumin, coriander, and chili flakes to the mashed lentils. Mix well to evenly distribute the spices and flavorings.
  4. Stir in the beaten egg and breadcrumbs. The mixture should be firm enough to hold its shape. If it's too loose, add a little more breadcrumbs; if too dry, add a splash of water.
  5. Form the mixture into 4 to 6 evenly sized patties, about 1 inch thick, pressing firmly to compact them.
  6. Heat oil in a large skillet over medium heat until shimmering and fragrant. Carefully place the patties in the skillet, ensuring not to overcrowd the pan.
  7. Cook the patties for about 4–5 minutes on each side, until they are golden brown and crispy on the outside, with a pleasant crackling sound as they fry.
  8. Once cooked, transfer the cutlets to a paper towel-lined plate to drain excess oil and rest for a minute.
  9. Squeeze fresh lemon juice over the hot cutlets to add brightness and serve immediately while crispy and warm.

Notes

For vegan options, substitute egg with mashed sweet potato or flaxseed slurry. Panko breadcrumbs give the best crunch, but regular breadcrumbs work fine. Adjust seasoning and spice level to taste.