Savory Lentil and Carrot Patties

These side patties combine lentils and carrot with sautéed onion, garlic, parsley, cumin, and lemon zest. The mixture is bound with egg and breadcrumbs, shaped into patties, and baked on a hot oiled sheet pan until browned. They serve as a vegetarian side with a savory, compact texture that holds well alongside roasted vegetables, grain dishes, or yogurt-based sauces.

By Julienne

Cook time: 22 minutes

Servings: 4

Ingredients

• 180 g brown or green lentils dry, rinsed and picked over
• 720 ml water for simmering lentils
• 3 g fine salt divided
• 10 ml olive oil divided
• 80 g yellow onion finely chopped
• 3 g fine salt divided
• 6 g garlic minced
• 2 g ground cumin
• 120 g carrot peeled and finely grated
• 15 g flat-leaf parsley finely chopped
• 2 g lemon zest finely grated
• 50 g plain breadcrumbs
• 1 large egg lightly beaten
• 1 g black pepper freshly ground
• 20 ml olive oil divided

Instructions

1. Set the oven to 220°C. Line a sheet pan with parchment paper. Oven is fully preheated and the pan is lined.
2. Combine the lentils, water, and 3 g of the salt in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the lentils are tender but not falling apart, 18 to 22 minutes. Lentils are tender and most liquid is absorbed or drained off.
3. Drain the lentils well and let them steam off for 5 minutes. Spread them on a plate if needed so the mixture dries slightly. Lentils look dry on the surface and are cool enough to handle.
4. While the lentils cook, heat 10 ml of the olive oil in a skillet over medium heat. Add the onion with the remaining 3 g of salt and cook for 4 minutes, then add the garlic and cumin and cook for 30 seconds more. Onion is translucent and aromatic; garlic is fragrant but not browned.
5. Transfer the cooked lentils to a mixing bowl and mash about two-thirds of them with a fork or potato masher, leaving some texture. Add the carrot, parsley, lemon zest, breadcrumbs, egg, pepper, and the onion mixture. Mix until the mixture holds together when pressed. If it feels very loose, let it stand 5 minutes so the breadcrumbs hydrate. Mixture is cohesive and can be shaped into patties without cracking apart.
6. Shape the mixture into 8 patties, each about 1.5 cm thick. Brush or spoon the remaining 20 ml olive oil over the parchment or directly onto the patties and place them on the prepared sheet pan, leaving space between them. Patties are evenly shaped and arranged with space for browning.
7. Bake for 10 minutes, then flip carefully and bake 8 to 12 minutes more until the patties are deeply golden on both sides and feel set when pressed. Rest for 3 minutes before serving. Edges are browned, centers are hot and firm, and patties release cleanly from the paper.