Delicious recipes for lentil pancakes. Try a veggie burger or a meatball

Are you missing an idea for a light and healthy lunch? Look no further, recipes for lentil pancakes in all variants and flavors are here!

You can enjoy the best healthy alternatives to your favorite dishes with our recipes.

With this great legume, you get all the important macronutrients in one meal.

Lentil burger

Even vegan recipes cannot do without their burger version. Only 4 ingredients are needed to make lentil cakes. These are then beautifully combined with the sweet-hot taste of the home-made mustard and maple syrup sauce.

What will we need

For the sauce

1. 3 spoons of mustard
2. 4 tablespoons of syrup
3. A pinch of curry powder (optional)

For a burger

1. 50 g of raisins
2. 200 g uncooked lentils
3. 100 g breadcrumbs
4. 60 g ground walnuts
5. 2 tablespoons of mustard

For attachment

1. Arugula
2. Cherry tomatoes
3. Sauteed onions
4. Burger buns

Method

1. For the sauce, mix mustard and maple syrup in a small bowl
2. Add a pinch of curry, salt and mix to combine the ingredients
3. We will use uncooked lentils for pancakes
4. Let it soak overnight
5. Then we cook it according to the instructions (if you opted for lentils from a can, you saved yourself the work)
6. Just rinse the canned lentils thoroughly
7. Put the lens in the food processor
8. Add nuts and raisins and mix until a thick mixture is obtained
9. Mix the newly created lentil mixture and breadcrumbs in a new bowl
10. Let the mixture sit for 5-10 minutes so that the breadcrumbs absorb excess moisture
11. Then we shape patties or meatballs from the lentil dough with our hands
12. We either bake them in the oven at 200 degrees or fry them in a medium-hot pan with a little coconut oil
13. We serve the patties in a burger bun with arugula, tomatoes, fried onions and topped with sauce

Fried lentil meatballs

This vegan recipe is just 6 plant-based ingredients with a high protein content and together they are a great alternative to meat burgers. These lentil pancakes are kid-friendly and won’t put a strain on your wallet either, as they use affordable ingredients.

What will we need

1. 300 g uncooked red lentils
2. 2 cloves of garlic (chopped)
3. Large shallot (or small onion, finely chopped)
4. 45 g carrots (grated)
5. A spoonful of tomato puree
6. A teaspoon of coriander
7. Teaspoon of salt
8. A pinch of pepper
9. Oil

Method

1. Preheat the oven to 200 degrees (if we choose the baked version)
2. Line a large oven tray with baking paper
3. It is best to let the lens soak the day before, but at least for 2 hours
4. Then rinse thoroughly and drain
5. Add the drained lentils, garlic, shallot, carrot, puree, coriander, salt and pepper to the food processor
6. We start mixing until the ingredients are well combined and the mixture is uniform
7. We form lentil pancakes from the resulting dough
8. Make sure that the patties are not too high and that they can be cooked well
9. If we want to bake pancakes, we put them in a preheated oven and bake them for about 10 minutes on both sides
10. If we are going to fry pancakes, heat the pan to a medium temperature and add oil
11. When the pan with the oil is heated, gradually start adding patties
12. Fry them for about 4 minutes on each side
13. Place the toasted pancakes on a kitchen paper towel to drain the excess oil
14. Served with salad or roasted potatoes

Healthy red lentil pancakes

The so-called tahini paste has recently enjoyed great popularity. You can taste it in this recipe, but the question remains, what is tahini paste? Simply put, it is a slightly diluted sesame paste made from crushed sesame seeds and salt that came to us from India.

What will we need

For pancakes

1. Large onion (finely chopped)
2. 2 tablespoons of olive oil
3. 5 large carrots (sliced)
4. 200 g of red lentils
5. 480 ml of water
6. 90 g oat flakes
7. 2 cloves of garlic
8. A spoonful of lemon juice
9. A teaspoon of ground paprika
10. A teaspoon of cumin
11. Pinch of salt
12. A pinch of ground pepper
13. 15 g chives (fresh)
14. 15 g coriander (fresh)

For the sauce

1. 70 g of tahini paste
2. 3 tablespoons of lemon juice
3. A spoonful of apple cider vinegar
4. 2 tablespoons of water
5. 15 g of coriander
6. 15 g of parsley
7. 2 cloves of garlic (pressed)
8. Pinch of salt
9. A pinch of pepper

Method

1. Add 1 tablespoon oil and chopped onion to a medium saucepan
2. Fry the onion until golden
3. Then we add carrots, cover with water and cook until soft
4. Drain the excess water and set the carrot and onion mixture aside
5. In the meantime, cook the lentils in another pot
6. Pour in about 2 cups of water and cook until soft for 15-20 minutes
7. Lentils must remain submerged throughout the cooking time, so we can add water continuously
8. When the lens is ready, we put it aside
9. Preheat the oven to 200 degrees and line a baking sheet with baking paper
10. Add the cooked onion and carrot mixture to the lentils
11. Add half the flakes, garlic, lemon juice, 1 tablespoon of olive oil, paprika, cumin, salt and pepper
12. Put everything in a food processor and mix
13. Transfer the blended mixture to a larger bowl and add the rest of the flakes, chives and coriander
14. Mix everything together to combine the ingredients
15. The mixture must be wet but hold its shape
16. If it doesn’t work, we add flakes little by little
17. Then we start shaping the patties, which we place on a baking sheet
18. Put them in the oven and bake for about 20-25 minutes
19. Remove the lentil cakes and let them cool
20. For the sauce, mix all the ingredients we need in a food processor
21. The sauce should be slightly green and the herbs must be very finely chopped
22. Transfer the sauce to a bowl and refrigerate until serving time

Lentil pancakes from Jamaica

These tasty Jamaican patties are a gluten-free and vegan version of the much-loved Jamaican beef patties. It is a combination of spicy lentils cooked with aromatic herbs and spices in a short, buttery pastry.

What will we need

For filling

1. A tablespoon of coconut oil
2. 50 g onion (finely chopped)
3. 2 cloves garlic (chopped)
4. Spring onion
5. Dried thyme
6. A pinch of turmeric
7. A pinch of cumin
8. ½ ground red pepper
9. 100 g of brown lentils
10. 500 g of vegetable broth
11. A spoonful of soy sauce
12. A pinch of pepper
13. Pinch of salt

For the dough

1. 500 g plain flour
2. 125 g of almond flour
3. 100 g of potato starch
4. A spoonful of ground flax seeds
5. A teaspoon of baking powder
6. ½ teaspoon of salt
7. 2 teaspoons of curry
8. 125 ml of almond milk
9. 50 g of coconut oil (butter)

Method

1. Heat the oil in a medium saucepan over medium heat
2. Add onion, spring onion and garlic
3. Fry until golden brown, until the onion softens, about 3 minutes
4. Add cumin, thyme, turmeric, paprika and lentils
5. Mix everything so that the lentils are coated with the mixture
6. Add the broth and bring the lentils to a boil
7. Cover the pot, reduce the heat and cook for 30 minutes, until most of the liquid has boiled away and the lentils are tender
8. Stir in soy sauce, pepper and salt
9. Remove the lentils from the heat and let them cool
10. Meanwhile, we turn on the oven at 200 degrees
11. Line a baking sheet with baking paper and set it aside
12. For the dough, add flax seeds and flour, starch, baking powder, salt and curry to a large bowl
13. Add coconut oil or butter and knead
14. We should have a crumb-like consistency
15. Mix in the milk and make one big ball
16. We will further divide this into 8 smaller ones
17. We roll these into 8 flatbreads
18. Start by filling individual patties with 1 tablespoon of lentil filling
19. Place the filling on ½ of the dough and cover the other half of the filling
20. Crimp the edges with a fork
21. Transfer the lentil pancakes to a baking sheet and bake in the oven
22. Bake for approximately 20-25 minutes until golden

Indian Crispy Lentil Pancakes

The meaty texture of these Indian-style legume patties will make this vegetarian lunch a family winner.

What will we need

For the sauce

1. Whole garlic
2. A spoonful of olive oil
3. Pinch of salt
4. Pepper
5. 4 teaspoons cumin
6. 250 ml of low-fat yogurt
7. 4 cucumbers (finely grated)
8. A sprig of chopped coriander
9. A sprig of chopped mint
10. A teaspoon of chili
11. 2 teaspoons of lemon juice

For meatballs

1. 100 g of lentils
2. 100 g of basmati rice
3. A spoonful of minced garlic (can be fresh)
4. A spoonful of dried ginger
5. ½ chili
6. 50 g of canned peas
7. Coriander sprig (chopped)
8. Spring onion (chopped)
9. Sprig of mint (chopped)
10. A teaspoon of pepper
11. Teaspoon of salt
12. A spoonful of olive oil

Method

1. Preheat the oven to 200 degrees
2. Cut off a piece of the top of the garlic and throw it away
3. Place the garlic on a sheet of foil, drizzle with oil and wrap the foil
4. Bake the garlic in the oven until soft, about 45 minutes
5. Then let it cool down and then squeeze it out of the skin
6. For the sauce, fry the cumin in a small pan on medium heat, sauté it for approximately 2-3 minutes
7. Let it cool and then grind it in a mortar
8. In a medium bowl, mix yogurt, grated cucumber, mint, chili and ½ teaspoon of lemon juice
9. Stir in the cumin, add salt, pepper and, to taste, lemon juice again
10. Rinse the lentils and rice on the pancakes
11. We then place them together in a bowl, add water so that it is slightly above the legumes, and let them soak, preferably overnight, but at least for 3-5 hours
12. Then drain the lentils and rice and transfer them to a food processor
13. Add garlic, ginger and chili
14. Mix until a grainy paste is formed
15. Add the rest of the ingredients, except the oil, and mix again
16. Heat a tablespoon of oil in a frying pan over medium heat
17. We gradually add the resulting dough so that it has the shape of pancakes
18. Fry the pancakes at a low temperature
19. When the pancakes are baked, add more oil and fry for 4-5 minutes on each side, depending on the thickness
20. We serve the pancakes with Indian sauce and roasted garlic

Tortillas filled with lentil chevabčići

A quick, easy and hearty vegan lunch that will fill you up once or twice. If you are looking for a light meal that is fresh and healthy at the same time, these stuffed tortillas are the right solution. It’s also a great option for on-the-go!

What will we need

For pancakes

1. 100 g uncooked green lentils
2. 150 g of potatoes
3. 15 g Indian spices
4. ½ salt
5. A pinch of pepper

On a wrap

1. 3 carrots (peeled)
2. 2 teaspoons of oil
3. Onion (cut into wedges)
4. 240 ml of plain yogurt
5. Garlic clove (pressed)
6. ½ salt
7. A pinch of pepper
8. Big tortillas
9. 60 g baby spinach (or arugula)

Method

1. Add the diced potatoes together with the lentils to a large pot and cover everything with 2 liters of water
2. Bring to a boil, when the mixture begins to boil, reduce the heat and cook the mixture in an uncovered pot for 15-20 minutes
3. The lentils must be cooked and the potatoes soft
4. After cooking, drain the potatoes and lentils
5. Preheat the oven to 220 degrees and line a tray with baking paper
6. Add Indian spices, salt and pepper to the potatoes and lentils in the pot and mash everything together and mix
7. From this mixture, we will begin to shape blocks similar to čevabčič
8. Spread the finished sticks on a baking sheet and bake for approximately 25-30 minutes until golden
9. Meanwhile, cut the carrot into thin strips
10. We heat a frying pan with oil on a medium-high temperature, put the chopped carrots into it and start frying
11. Sauté the carrots for approximately 3-4 minutes
12. Then add the onion and saute again until the onion softens enough
13. For the garlic sauce, mix yogurt, garlic, salt and pepper in a small bowl
14. We start filling the tortillas first with the sauce, then with baby spinach, fried carrots with onions and lentil chevabčići
15. Wrap the tortilla and serve

Together with other legumes (such as beans, chickpeas, etc.), we classify lentils as foods that are rich in complex carbohydrates, protein and fiber, without a high incidence of fat. Due to the high content of protein and fiber, lentils are a great dietary supplement especially for those who want to lose weight, because after eating them, a feeling of fullness occurs. Therefore, we recommend you to try other recipes, for example, from chickpeas , which also have a positive effect on the condition and health of the body.