Lentil Feta Patties

Delicious lentil feta patties, gently fried in a non-stick pan with garlic — crispy on the outside, tender within, packed with plant protein and Mediterranean flavour.

Ingredients

  • 1 can (400g) brown or green lentils, drained and rinsed well
  • 100g feta cheese, crumbled
  • 2 medium eggs, beaten
  • 1 small onion, very finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley or dill
  • 2–3 tablespoons chickpea flour (or oat flour) to help bind
  • Salt and freshly ground black pepper
  • Olive oil for frying

Instructions

  1. In a large bowl, lightly mash about half of the lentils with a fork or potato masher — keep some texture, not a complete paste.
  2. Add the finely chopped onion, minced garlic, crumbled feta, and fresh herbs. Mix to combine.
  3. Pour in the beaten eggs and mix thoroughly.
  4. Stir in the chickpea flour, one tablespoon at a time, until the mixture is firm enough to shape into patties.
  5. Season with a little salt (feta is already salty) and plenty of black pepper.
  6. Let the mixture rest for 10 minutes — this helps the flour absorb moisture and improves binding.
  7. With damp hands, form the mixture into 6–8 small, firm patties.
  8. Heat a tablespoon of olive oil in a large skillet over medium heat.
  9. Carefully place the patties in the skillet and cook for 4–5 minutes per side, until golden brown and firm.
  10. Serve warm with a dollop of yogurt or a simple green salad.

Notes

  • The two eggs combined with chickpea flour are essential binders — don't skip the resting time.
  • Make patties smaller and flatter for better hold and more even cooking.
  • Ensure the oil is properly hot before adding patties — this prevents sticking and creates a better crust.
  • Feta is already quite salty, so taste before adding extra salt.

Variations

  • Swap fresh parsley for fresh mint for a lighter, more Middle Eastern flavour
  • Add a teaspoon of ground cumin for a warmer, earthy note
  • Use ricotta instead of feta for a milder, creamier version
  • Serve inside whole wheat pita with cucumber and yogurt
  • Add finely grated zucchini (squeezed dry) for extra moisture and veg
  • Bake at 200°C for 20–25 minutes, flipping halfway, for an oil-free version

Why This Meal Is Good For You

  • Lentils are rich in plant-based protein and soluble fibre, which supports a slow, steady blood sugar response — ideal for sustained energy without spikes
  • The low glycaemic load of lentils combined with chickpea flour makes this an excellent choice for long-term metabolic health
  • Feta provides calcium and probiotics that support bone density and gut health
  • Garlic contains allicin, a compound with proven anti-inflammatory and cardiovascular benefits, and has shown links to cancer-preventive properties
  • Eggs deliver choline and B vitamins, supporting brain function and healthy skin
  • Parsley is rich in vitamin C and antioxidants, supporting immune resilience and skin clarity
  • Olive oil provides monounsaturated fats that protect heart health and reduce LDL cholesterol over time