What matters
Drain very wet lentils thoroughly before mixing.
Everyday cooking Recipe
Air fryer red lentil patties
Air fryer red lentil patties with egg, flour and parsley. Cook lentils until soft, let steam escape and rest the mixture before shaping.
Total time
1 hr 4 min
Calories
350 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Keep the lentil mixture thick
Dry red lentils make six flat patties. Egg and flour bind the soft mixture; this version is vegetarian, not vegan. Three patties make a serving without dip.
Vegetarian Dinners
Air Fryer Recipes
Pulses
Recipe
Air fryer red lentil patties
Air fryer red lentil patties with egg, flour and parsley. Cook lentils until soft, let steam escape and rest the mixture before shaping.
Ingredients
2 servings
Method
-
1
Prepare
Rinse lentils and simmer in water for about 15 minutes until soft. Drain excess water, let steam escape and cool for 10 minutes.
-
2
Mix and season
Mix lentils with onion, egg, flour, parsley, cumin and salt. Rest 10 minutes, then shape six patties about 1.5 cm thick and oil them.
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3
Cook
If required by the manufacturer, preheat for 3 minutes at 180 °C. Cook in one layer about 16 minutes at 180 °C, turning carefully after 8 minutes. A small basket needs more batches.
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4
Check and serve
Patties must be firm enough to lift and cooked through inside. Do not judge only by the browned surface. Check that the thickest part reaches at least 70 °C for 2 minutes; continue cooking if needed.
Kitchen know-how
Tips for Air fryer red lentil patties
Serving guidance
Cooling and resting are included in preparation time.
Variations
How to adapt this recipe
Use chives instead of parsley.
Season with mild curry powder instead of cumin.
Nutrition per serving
350kcal
41.5 gCarbohydrates
20.6 gProtein
9.8 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer red lentil patties
No, this basic version contains egg.
Watery lentils or insufficient resting are common causes.
Not unchanged: brown lentils remain firmer and bind differently.
The centre heats more evenly than in thick balls.
Keep cooking