Lentil Patties with Olives and Herbs

Chiftelute de linte cu masline si verdeturi Lentil Patties with Olives and Herbs
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These lentil patties with olives and herbs are not only really easy to make but also will impress even your non-veg friends! 

I LOVE veggie patties!!! Lentils, chickpea, beans, quinoa, millet… I love trying new base ingredients for my veggie patties recipes and experiment with flavors and textures. Even when I wasn’t a vegetarian, I don’t remember being so crazy about meatballs or meat patties. I rarely ate them, but now, no week passes by without trying a new vegetarian patty recipe.

Red lentils are among my favorite ingredients. I love them because they don’t have to be boiled for a long time (15 minutes is enough) and also because they’re very nutritious, have a nice color and a great taste! I don’t recommend you to use green lentils. Yuck! I’ve tried cooking with them once and I really didn’t like the taste, nor how they looked. Plus, it takes an hour to cook…so…I’ll pass!

I don’t recommend you to use green lentils. Yuck! I’ve tried cooking with them once and I really didn’t like the taste, nor how they looked. Plus, it takes an hour to cook…so…I’ll pass!

Lentil Patties with Olives and Herbs recipeLentil Patties with Olives and Herbs bite

Lentil Patties with Olives and Herbs
Prep time
Cook time
Total time
These lentil patties with olives and herbs are not only really easy to make but also will impress even your non-veg friends!
Serves: 15 lentil patties
  • 1 cup red lentils
  • 1 bunch parsley, chopped
  • 1 medium onion, diced
  • 2 Tbsps ground flax seeds + 3 Tbsps water (or one large egg)
  • 4 Tbsps nutritional yeast
  • ½ cup sliced black olives
  • breadcrumbs – about ⅔ cup, more or less
  • sea salt and ground pepper, to taste
  • oil, for frying
  1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
  2. Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
  3. Strain the lentils very well and put them in a large bowl. Start mashing them a little, using a fork.
  4. Add the rest of the ingredients, except oil.
  5. Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more breadcrumbs until it has a dough-like consistency.
  6. Spray a non-stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.
You can bake them too. Grease a large pan and place the patties. Cook 15 minutes on one side and another 15 on the other, at 180C.
Lentil Patties with Olives and Herbs vegetarian

Lentils fan? Check out these delicious red lentil recipes: Lentils, Veggies and Mushroom BakeRed Lentil Creamy PâtéRed Lentil Veggie Burger Patties with Greens and Creamy Red Lentil Soup .

Lentil Patties with Olives and Herbs was last modified: September 14th, 2016 by Ruxandra
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40 Comments on “Lentil Patties with Olives and Herbs”

  1. Marilyn Floyd

    FYI, nutritional yeast is a source of B12 and replaces cheese for any vegans. Usually not found in US in super markets, but Whole Foods, etc (Health Foid Stores. Or on line. Be sure is nutritional yeast, not brewers yeast which is bitter. Can take a little getting used to, but I love it. I put on grits instead of butter or cheese. Could be left out just may have to alter liquids to replace dry. B12 is a problem for vegans, so that is reason, most use it.

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  3. Emily

    Excellent recipe! I’m not a huge onion lover, so to anyone else who is in the same boat as me, maybe try softening the onions first in in a pan so they’re less prominent. I’ll be trying that next time!

    1. Ruxandra

      Thanks, Emily! That’s a great tip! I love onion so I don’t mind the taste, but for those who don’t like it that much it it’s a great idea! 🙂

  4. Nat

    Hi Ruxandra, thanks for the recipe! I’m a little confused tho, the directions mention adding potato but it’s not listed in the ingredients… Has it been replaced with the egg or do I still need to add it? Thanks! x

    1. Ruxandra

      Hi Nat! Sorry, I updated the recipe yesterday because I tried it with flax egg instead of potato and found out it was better this way. I modified the recipe. You can use either egg or flax egg.

  5. Jessee

    I was actually in the middle of making this when I saw you updated the webpage. Luckily I read through the recipe once before but when you updated it, you left out the part about the how to cook the potato and when to add the flaxseed. The potato made it in, the flaxseed did not. I realized that too late. They were dry unfortunately :/

    1. Ruxandra

      Oh.. I’m sorry to hear this. It was bad timing. I updated the recipe because I made it again yesterday and used “flax egg” instead of potato. I thought it was better this way. They didn’t turn out dry when I made them with potato either. Did you fry them or bake them? For baking the patty must be greased a little bit with oil on both sides. It dries a bit in the oven and by greasing it it becomes crunchy instead. I usually prefer lightly frying them. It’s quicker. Hope you’ll give them a try again! 🙂

  6. jem

    I’m not much of a cook so I need more specific directions. What size/weight potato? Also, what is “bunch” of parsley? In our stores the parsley comes in really huge batches. I’m sure that’s not what you mean. But can you give an estimate in terms of how many cups of chopped parsley? And is it curly or flat parsley — they have different flavors!

  7. Sarah

    Just curious, what kind of potato did you use? Would a sweet potato work?

    To Deb, I highly encourage you to get “Myfitnesspal” you can import the recipe straight from the site in 2 seconds using the url & be done. Its an awesome feature.

    1. Ruxandra

      Hi Sarah! I used a normal white potato. I’m not familiar with the kinds of potatoes available in other countries (like Russet, Idaho and so on) because in my country they’re a bit different, so I can’t suggest a special kind of potato.

      Yes, you can use sweet potatoes as well, but the taste will be a bit different. It will have a somewhat sweeter taste. I don’t think that would be a problem.

      Let me know if you try this recipe and if you like it! 🙂

    1. Ruxandra

      Hi Blair! Skip it. Add some breadcrumbs or flour instead if the composition is too moist. Start by adding 1 Tbsps and mix. Check if the patties are easy to form. if not, add a little bit more.

    1. Ruxandra

      Hi Ashley! It’s nutitional yeast flakes, not regular yeast used for baking. It adds both taste (it has a cheese-like taste) and also acts as a binding agent.

  8. Mandy

    Looks yummy! Are these 100% advocare-approved though? The breadcrumbs and salt seem questionable. Thought we couldn’t have simple carbs or added salt?


    1. Ruxandra

      Thanks, Mandy! I don’t know what advocare-approved means. You can add some tapioca flour instead of breadcrumbs, or whole grain flour. Salt is needed.

  9. Maria Oliveira

    I made a recipe similar to your. Using s French lentils( black small ones) with potato. I’ll try your recipe now.

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    1. Ruxandra

      Incearca cu vreo 1-2 cartofi fierti si facuti piure. Eu asa am inceput sa inlocuiesc oul in chiftelute. Fierb cartofii in coaja, ii decojesc si ii pasez. Se leaga foarte bine chiftelutele.

      1. Deb

        If you could, it would be greatly appreciated. I don’t have to watch calories, but carbs, so before making anything I have to sit down and calculate whether the recipes are worth me making. I’m sure I’m not the only one in this situation – just thinking if lots of us are calculating, maybe 1 person calculating could be the easiest.

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