Spelt carrot lentil patties are pan-fried veggie patties made from cooked red lentils, grated carrot, and spelt flour, cooked in a skillet until golden on the outside and firm in the center.
The texture stays soft inside, with a crisp edge from the oil. You get a full plate of protein and fiber without any meat.
Spelt flour holds the mixture together without making it dense. The batter stays easy to shape, even for a first attempt.
You can prep the lentils and vegetables a day ahead. The patties come together fast once the mix is chilled and ready to fry.
Why You’ll Love This Recipe
- Holds together without breadcrumbs or heavy binders
- Uses simple pantry spices for a balanced, mild flavor
- Freezes well for quick weeknight lunches or dinners
- Ready in under an hour with basic kitchen tools
Ingredient Notes
- Red lentils: Dried red lentils cook fast and soften into a mash-friendly texture that helps bind the patties.
- Spelt flour: Spelt flour adds structure without a heavy texture. Whole wheat flour works as a substitute in the same amount.
- Carrot: Grate the carrot fine so it cooks through fully during the short frying time.
- Egg: The egg holds the mixture together. A flax egg (1 tbsp ground flax plus 3 tbsp water) works for an egg-free version.
- Ground cumin: Cumin gives the patties a warm background flavor without overpowering the carrot.
Pan-Fried Spelt Carrot Lentil Patties with Cumin
Description
This recipe pairs cooked red lentils with grated carrot and a light spelt flour binder, so each patty holds its shape in the skillet without turning mushy or dry.
Ingredients
Instructions
Cook the Lentils and Prep the Vegetables
- Add the rinsed red lentils and 400 ml water to a 2-quart / 1.9 L saucepan. Bring to a boil, then simmer 12 to 15 minutes until soft and the water is mostly absorbed. Drain any excess liquid and let cool slightly.
- While the lentils cook, grate the carrots and finely chop the onion. Mince the garlic.
Mix, Chill, and Shape the Patties
- In a large mixing bowl, combine the cooked lentils, grated carrot, onion, garlic, spelt flour, egg, cumin, coriander, parsley, salt, and pepper. Mix until it holds together when pressed. Add another tablespoon of spelt flour if the mixture feels wet.
- Cover and chill the mixture in the fridge for 10 minutes so it firms up and holds its shape better in the pan.
- Divide the mixture into about 12 portions, roughly 50 g each. Shape into patties about 7 cm / 2.75 inch wide and 1.5 cm thick.
Pan-Fry the Patties
- Heat 1.5 tbsp olive oil in a 26 cm / 10-inch nonstick skillet over medium heat until shimmering. Add the first batch of 4 to 5 patties, leaving space between them so they brown instead of steam.
- Cook for 3 to 4 minutes per side until golden brown and firm to the touch, turning once. Transfer to a plate lined with paper towel.
- Wipe out the skillet, add the remaining oil, and repeat with the second batch of patties.
- Serve warm with yogurt sauce or a squeeze of lemon.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 45mg15%
- Sodium 380mg16%
- Potassium 480mg14%
- Total Carbohydrate 32g11%
- Dietary Fiber 7g29%
- Sugars 4g
- Protein 10g20%
- Vitamin A 4500 IU
- Vitamin C 5 mg
- Calcium 60 mg
- Iron 2.5 mg
- Vitamin D 5 IU
- Vitamin E 1.5 mg
- Vitamin K 8 mcg
- Thiamin 0.15 mg
- Riboflavin 0.15 mg
- Niacin 2 mg
- Vitamin B6 0.2 mg
- Folate 60 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 150 mg
- Magnesium 40 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill the mixture for 10 minutes before shaping to prevent spreading in the pan.
- Add extra spelt flour a tablespoon at a time if the mix feels wet.
- Fry in batches of 4 to 5 patties so the pan holds even heat.
- Cooked lentils should be soft but not mushy before mixing.
