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Serve these patties hot with a side of rice, in a sandwich, or on a bed of greens.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet before serving.
Variations:
Add chopped spinach or kale for an extra boost of greens.
Spice it up by adding chili flakes or a diced jalapeño to the mixture.
For a gluten-free version, replace breadcrumbs with ground oats.
FAQ:
Q: Can I freeze these patties?
A: Yes, you can freeze the patties before cooking. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. They will last for up to 3 months. To cook, thaw and fry as usual.
Q: Can I use other types of lentils?
A: Red lentils work best for this recipe, as they break down into a soft texture. However, you can try using green or brown lentils, but they may require more cooking time and may not be as soft.
Q: Can I bake these instead of frying?
A: Yes, you can bake the patties at 375°F (190°C) for 20-25 minutes, flipping halfway through. Baking will make them slightly less crispy but still delicious.
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