Red lentil patties with cucumber, tomato and toasted bread salad

Serves 4
Preparation time
Cooking time


  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 clove garlic, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 200g red lentils, washed
  • 500ml vegetable stock
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon chopped parsley leaves
  • 50g almond meal
  • 50g dry breadcrumbs
  • salt and freshly ground black pepper
  • 2 rounds pita bread
  • olive oil
  • 1 red onion, finely sliced
  • 1 Lebanese cucumber, sliced
  • 2 tomatoes, sliced
  • salt and freshly ground black pepper
  • 25ml lemon juice
  • 50ml olive oil
  • ½ cup coriander and parsley leaves


  1. Heat the oil in a large saucepan and sauté the onion and garlic
  2. Add the spices and lentils and cook for 2-3 minutes
  3. Add just enough stock to cover and bring to the boil
  4. Simmer until lentils are soft and all the liquid is absorbed, about 10-15 minutes, adding more stock if necessary
  5. Place lentils into a mixing bowl and add the herbs, almond meal, breadcrumbs and season with salt and pepper
  6. Shape into 12 patties and gently fry in olive oil
  7. Cut the pita bread into wedges and brush with oil
  8. Place in a moderate oven for 5 minutes until crisp
  9. Place the onion, cucumber and tomato into a bowl, season with salt and pepper and pour over the lemon juice and olive oil
  10. Add the herbs and toss with the toasted bread pieces
  11. Serve the warm patties with the salad and seasoned natural yoghurt

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