These savoury carrot and lentil patties are soft on the inside with a lightly crisp outside, made using cooked red lentils and fresh carrots. They are commonly served as a snack, light lunch, or simple dinner option when you want something filling but not heavy.
This recipe works well for home cooking because it uses basic ingredients, simple shaping, and shallow frying rather than deep frying. The patties hold together well and are easy for beginners to prepare.
Recipe Information
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Serves: 8 to 10 patties
Difficulty level: Easy
Ingredients
Main ingredients
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¾ cup red lentils (masoor dal)
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1 cup water
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1 medium carrot, finely grated
Binding and flavour
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2 tablespoons fine breadcrumbs
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1 small onion, very finely chopped
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1 teaspoon grated ginger
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Salt to taste
Spices
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½ teaspoon ground cumin
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½ teaspoon ground coriander
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¼ teaspoon turmeric powder
For cooking
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Oil for shallow frying
Step-by-Step Method
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Rinse the red lentils under running water until the water runs clear.
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Add the lentils and water to a saucepan and bring to a gentle boil.
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Reduce the heat and cook uncovered for 10 to 12 minutes until the lentils are soft and most of the water has evaporated.
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Drain any excess water and allow the lentils to cool slightly.
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Transfer the lentils to a mixing bowl and lightly mash with the back of a spoon.
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Add the grated carrot, chopped onion, ginger, breadcrumbs, salt, cumin, coriander, and turmeric.
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Mix everything thoroughly until a soft, workable mixture forms.
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Divide the mixture into equal portions and shape into small round patties.
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Heat a shallow layer of oil in a frying pan over medium heat.
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Place the patties in the pan and cook for 3 to 4 minutes on each side until golden and lightly crisp.
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Remove and place on kitchen paper to absorb excess oil.
Cooking Tips
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Make sure the lentil mixture is not too wet before shaping.
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Keep the heat medium so the patties cook through without burning.
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Handle gently when flipping to keep the patties intact.
Variations
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Vegan: This recipe is naturally vegan.
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Gluten-free: Use gluten-free breadcrumbs.
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Oven option: Brush patties lightly with oil and bake at 190°C for 20 minutes, turning once.
Serving Suggestions
Serve hot with mint chutney, yoghurt dip, or inside a simple sandwich or wrap. These patties also work well as a kids-friendly snack.
Storage and Reheating
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Store cooked patties in the fridge for up to 2 days in an airtight container.
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Reheat on a dry frying pan or in the oven until warm.
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Freeze uncooked patties for up to 1 month. Thaw before cooking.
Recipe Image Description:
A three-quarter angle photograph of carrot and lentil patties arranged on a simple white ceramic plate. The patties are lightly golden with visible carrot strands and a soft textured surface. A small bowl of green chutney sits beside the plate on a light wooden surface. Soft natural daylight, clean uncluttered background, sharp focus on the patties, natural colours, realistic home-style presentation.
