Karishma Shah Nutrition

Lentil Patties

Lentil Patties



  • 1/3 cup whole grain flour
  •  tsp coriander seeds, ground
  • 1 tsp paprika powder
  • 1⁄2 tsp salt
  • 2 eggs
  • 4–6 tbsp water
  • 1⁄2 medium red onion
  • 1 heaped cup lentils, cooked (220g) 2 tbsp olive oil
  • 1⁄2 cup sour cream (120g)
  • 2 handful baby leaf salad


  • In a bowl add flour, coriander seeds, paprika, salt, eggs and some water if needed. Start 4 tbsp water, then add a couple more if the batter is still super-sticky. Mix to a batter.
  • Finely dice the red onion and rinse and drain the lentils. Mix in both to the batter.
  • Add the olive oil to a pan and set to medium-high heat.
  • Now, ideally with a big spoon, take a burger-sized amount of the batter and place it into the pan. If needed adjust slightly with the spoon
  • Fry flat in the pan 4 minutes each side or until golden brown.
  • If wanted, serve with a salad/potatoes/ rice and your sour cream.