Lentil Patties with Olives and Herbs

Chiftelute de linte cu masline si verdeturi Lentil Patties with Olives and Herbs

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This is a delicious vegetarian recipe for lentil patties with olives and herbs.  It’s very easy to make and it 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!

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

Lentil Patties with Olives and Herbs
Prep time
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This is a delicious vegetarian recipe for lentil patties with olives and herbs. It’s very easy to make and it 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 + 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: August 31st, 2015 by Ruxandra
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Freelance graphic/web designer and architecture student with a passion for nutrition, healthy eating and blogging. | Studenta la arhitectura si web designer cu o pasiune pentru nutritie, alimentatie sanatoasa si blogging.

36 Comments on “Lentil Patties with Olives and Herbs”

  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.

  2. 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

  3. 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! :)

  4. 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 :/

  5. 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!

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