Beluga lentil patties

Ingredients

• 165 guncooked Beluga lentils
• 1 cubevegetable stock
• 1 smallonion
• 4 clovesgarlic
• 10 g (1 dl)parsley
• 2 tsponion powder
• 2 tspsmoked paprika
• 1 tspground cumin
• 0.5 tspsea salt
• 1 tspground black pepper
• 35 g (1 dl)fine rolled oats
• 55 g (1 dl)plain flour
• 2eggs
• 2 tspsoy sauce
• 1 tbsptomato purée
• 2 tspDijon mustard
• to tasteneutral-flavoured oil

Instructions

1. 1

   Cook the lentils

   Cook the lentils according to the packet instructions, usually for about 20 minutes. Add the vegetable stock cube to the cooking water.

2. 2

   Prepare the mixture

   Meanwhile, finely chop the onion and garlic and put them in a large bowl. Roughly chop the parsley and add it, then add all the remaining ingredients.

3. 3

   Mix and rest

   Drain the lentils and add them to the bowl. Stir everything together, then briefly blend with a hand blender so the mixture still has some texture but holds together. Leave it to rest for at least 20 minutes; this makes it easier to shape.

4. 4

   Shape and fry

   Shape the mixture into golf-ball-sized patties. It will be slightly crumbly to handle, but damp hands make shaping easier. Fry in a little oil in a large frying pan over a medium heat for about 5 minutes on each side, until the crust is golden and firm.

What are Beluga lentil patties?

These are small, pan-fried patties made from Beluga lentils, a dark, small variety that keeps its shape well when cooked. Lentil patties are made in many home-cooking traditions, and this version takes a Scandinavian-style frikadelle shape while using lentils instead of minced meat.

The combination of smoky paprika, cumin, mustard and parsley gives the mixture a savoury, warmly spiced flavour. Brief blending leaves some lentil texture while helping the patties hold together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 56 calories, 4g protein, 8g carbs, 2g fat.

The lentils, oats and flour provide most of the carbohydrates, while the lentils and eggs contribute protein. The eggs and frying oil supply most of the fat; the amount absorbed depends on how much oil is used. Balance a serving with salad or vegetables, and add potatoes or bread if you want a more filling meal.

Build the flavour

Spices: smoked paprika, cumin and onion powder season the lentils throughout, while garlic and fresh parsley add more aromatic notes.

Seasoning: vegetable stock, soy sauce, tomato purée and Dijon mustard bring savoury depth and a little tang. The salt and pepper round out the mixture, so taste it before shaping if you want to check the balance.

Get the mixture ready

Cooked lentils: follow the packet timing, which is usually about 20 minutes, and drain them thoroughly before mixing. Excess water can make the mixture difficult to shape and slow down browning.

Texture: blend only briefly with a hand blender. The mixture should cling together but still show some lentils rather than becoming a smooth paste.

Resting: allow at least 20 minutes for the mixture to settle before shaping. This gives the oats and flour time to absorb some moisture.

Shape without crumbling

Size: make each patty about the size of a golf ball, keeping them similar so they cook at the same rate. The mixture is naturally a little porous, so handle each one gently.

Moist hands: dampen your hands lightly as you shape the patties. This helps the mixture release from your palms and makes it easier to form a neat shape.

Fry for a crisp crust

Heat: cook the patties in a little oil over a medium heat. A very hot pan can darken the outside before the centre has firmed up.

Doneness: allow about 5 minutes on each side and turn when the first side has developed a golden, firm crust. If a patty resists turning, give it a little longer rather than forcing it.

Serve warm or cold

These patties are suitable for lunch or dinner and can be served hot from the pan or cold the next day. Pair them with a crisp salad or vegetables for freshness.

For a more substantial plate, add potatoes, bread or another grain, and serve with a yoghurt-based or mustard dressing if you like.

Recipe notes & tips

• Drain the lentils well so the mixture is easier to shape.
• Use a large bowl to make it easier to mix everything evenly.
• Blend briefly rather than aiming for a completely smooth mixture.
• Rest the mixture for at least 20 minutes before shaping.
• Wet your hands lightly if the mixture sticks or crumbles.
• Cook in batches if the patties would otherwise crowd the frying pan.

Variations

• Fresh herbs: replace some of the parsley with chopped coriander for a different herbal note.
• More spice: add a little extra cumin or smoked paprika to make the seasoning more pronounced.
• Chilli: mix in chilli flakes for a little heat.
• Crispier crust: shape the patties slightly flatter so more of their surface meets the pan.
• Gluten-free: use certified gluten-free oats and a suitable gluten-free flour in place of the listed versions.

Common mistakes to avoid

• Wet lentils: excess cooking water can make the mixture loose; drain them thoroughly before adding them to the bowl.
• Over-blending: a smooth paste can lose the patties' texture; stop while some lentils are still visible.
• Skipping the rest: the mixture may be harder to shape; leave it for at least 20 minutes.
• Dry hands: the mixture can stick or crumble as you shape it; dampen your hands lightly.
• Turning too soon: the patties may break before a crust forms; wait until the underside is golden and firm.
• Crowding the pan: the patties can be difficult to turn; fry them in batches if needed.

How to store

Keep cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a frying pan over a medium-low heat until warmed through, or enjoy them cold.

Frequently asked questions