Name: Easy Lentil Fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean-inspired
Ingredients: 1 can (14 oz) green lentils, rinsed and drained; 4 oz (120g) grated carrot (about 1 medium carrot); 3 green onions, finely chopped; 3 cloves garlic, minced; 3 tbsp fresh parsley, chopped; 1 tsp salt; ½ tsp paprika; Freshly ground black pepper, to taste; ¼ cup (40g) breadcrumbs or oats; 1 egg

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These easy lentil fritters are a wholesome and satisfying option I like to turn to when I want something nutritious without a lot of effort. Crisp on the outside, tender inside, and packed with lentils, carrots, and herbs, they’re full of flavor and super versatile. Whether I serve them hot with a dipping sauce or pack them for an on-the-go lunch, they always hit the spot.

Why You’ll Love This Recipe

I love this recipe because it’s quick, healthy, and flexible. It’s a great way to use up leftover lentils, and I can easily switch up the seasonings or mix-ins. The texture is hearty without being heavy, and they’re freezer-friendly, so I often make a big batch and save some for later. Easy Lentil Fritters

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (14 oz) green lentils, rinsed and drained
4 oz (120g) grated carrot (about 1 medium carrot)
3 green onions, finely chopped
3 cloves garlic, minced
3 tbsp fresh parsley, chopped
1 tsp salt
½ tsp paprika
Freshly ground black pepper, to taste
¼ cup (40g) breadcrumbs or oats
1 egg

Directions

I start by grating the carrot using the large holes of a grater and place it in a large mixing bowl.
I add the drained lentils, green onions, garlic, parsley, paprika, salt, pepper, breadcrumbs or oats, and the egg.
Using a fork, I lightly mash the lentils so the mixture starts to hold together.
I heat a bit of olive oil in a nonstick skillet over medium heat.
I scoop spoonfuls of the mixture into the pan, flattening each into a small patty with a spatula.
I cook the fritters for about 3–4 minutes on each side, until golden and crisp.
Once done, I transfer them to a plate lined with paper towels to drain excess oil.
I serve them warm with a dollop of tzatziki, garlic sour cream, or even a little hot sauce.

Servings and timing

Yield: About 20 fritters
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add grated zucchini or chopped spinach for more veggies.
For a Mediterranean twist, I mix in a little crumbled feta and dill.
To make them gluten-free, I use gluten-free oats or almond flour instead of breadcrumbs.
I’ve also swapped parsley with cilantro and added a bit of cumin for a warmer flavor.

Storage/Reheating

Store: I keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: These freeze really well—I place them in a single layer on a tray to freeze, then transfer to a zip-top bag.
Reheat: I reheat them in a skillet or air fryer to bring back that crispy texture, or in the oven at 350°F for about 10 minutes. I avoid the microwave—it softens the crust.

FAQs

Can I use red or brown lentils instead?

Yes, but I make sure they’re fully cooked and not too mushy. I like green lentils best because they hold their shape well.

Are these fritters vegan?

Not as written, but I can easily make them vegan by replacing the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Can I bake these instead of frying?

Absolutely. I bake them at 400°F (200°C) for about 20 minutes, flipping halfway through. They’re not as crispy, but still delicious.

Can I make the mixture ahead of time?

Yes, I prepare the mix a day ahead and store it in the fridge. It firms up nicely, making the patties easier to shape.

What can I serve these with?

I love them with yogurt-based sauces, hummus, or even tucked into a pita with fresh veggies for a quick wrap.

Conclusion

These easy lentil fritters are proof that simple ingredients can make something incredibly satisfying. Whether I enjoy them as a snack, appetizer, or main dish, they never disappoint. They’re perfect for using pantry staples, quick to whip up, and always disappear fast when I serve them.