Pan-Fried Spelt Carrot Lentil Patties with Cumin

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

A cook flips a golden-brown lentil patty in a sizzling skillet, olive oil glistening around the edges.

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.

Plated spelt carrot lentil patties on a rustic table with a linen napkin, fork, and glass of iced tea in daylight.

Prep Time 20 mins

Cook Time 25 mins

Rest Time 10 mins

Total Time 55 mins

Cooking Method: Stovetop

Cuisine: Mediterranean

Courses: Main Course

Difficulty: Easy

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 1.10

Calories: 150

Best Season: all_year_round

Dietary: Contains egg, Contains gluten (spelt), Dairy-Free, High Fiber, Vegetarian

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

150 g red lentils, dried, rinsed
400 ml water (for cooking lentils)
150 g carrots, grated ((about 2 medium))
50 g yellow onion, finely chopped ((1 small))
2 garlic cloves, minced
60 g spelt flour (plus extra if mixture feels wet)
1 egg, large
1 tsp ground cumin
1/2 tsp ground coriander
2 tbsp fresh parsley, chopped
3/4 tsp salt
1/4 tsp black pepper
3 tbsp olive oil (for frying, divided)

Instructions

Cook the Lentils and Prep the Vegetables

1
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.
2
While the lentils cook, grate the carrots and finely chop the onion. Mince the garlic.

Mix, Chill, and Shape the Patties

3
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.
4
Cover and chill the mixture in the fridge for 10 minutes so it firms up and holds its shape better in the pan.
5
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

6
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.
7
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.
8
Wipe out the skillet, add the remaining oil, and repeat with the second batch of patties.
9
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.

Keywords: spelt carrot lentil patties, lentil patties, carrot lentil patties, spelt patties, vegetarian patties

Equipment

2-quart / 1.9 L saucepan
box grater
large mixing bowl
26 cm / 10-inch nonstick skillet
fish spatula
measuring cups and spoons

Tips

Chill the mixture before shaping so it holds together instead of spreading in the pan.
Grate the carrot fine so it cooks through fully in the short frying time.
Test one patty first and adjust salt or flour before shaping the rest of the batch.
Cook in batches of 4 to 5 so the pan holds steady heat and patties brown evenly.
Add extra spelt flour a tablespoon at a time if the mix feels loose or wet.

Variations

Swap ground cumin for smoked paprika and add crumbled feta for a saltier, smokier patty.
Use canned lentils, drained and lightly mashed, to cut the cooking time by about 15 minutes.
Add 2 tbsp grated Parmesan to the mix for a firmer texture and deeper savory flavor.

Storage and Reheating

Store cooled spelt carrot lentil patties in an airtight container in the fridge for 3 to 4 days.

Reheat in a 26 cm / 10-inch skillet over medium heat for 2 to 3 minutes per side, or in the oven at 180 C / 350 F for 8 to 10 minutes, until warmed through and the edges crisp again.

Freeze cooked, cooled patties in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 180 C / 350 F for 12 to 15 minutes.

Serving Suggestions

Serve spelt carrot lentil patties with a cool yogurt sauce and a squeeze of lemon.

They work well tucked into a flatbread with shredded lettuce and pickled onion, or plated next to a simple cucumber and tomato salad.

For a light dinner, pair two or three patties with steamed greens and a side of rice or roasted potatoes.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-fried-spelt-carrot-lentil-patties/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!