Go Back
+ servings
Stack of swiss chard lentil burgers.

Lentil and Greens Patties

Easy lentil patties made with piles of leafy greens for an easy filling dinner. Soaked red lentils add great texture and a nice neutral base.
Course Mains
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Soaking Time 12 hours
Total Time 12 hours 15 minutes
Servings 12
Calories 76kcal


  • 230 grams red lentils
  • 300 grams leafy greens
  • 1 small onion quartered
  • 2 cloves garlic
  • 2 large eggs OR 3 egg whites
  • 40 grams chickpea flour
  • 2 tablespoons olive oil plus more for cooking
  • Zest of a lemon
  • Juice of a lemon ~3 tablespoons
  • 1 teaspoon sea salt to taste
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper to taste


  • Soak the red lentils overnight in enough cool water to cover. For a quick method, soak in very hot water for at least an hour.
    230 grams red lentils
  • Add the greens, onion, and garlic to the bowl of a food processor fitted with the blade attachment. Blend until very finely chopped, about a minute.
    300 grams leafy greens, 1 small onion, 2 cloves garlic
  • Drain the soaked lentils in a fine sieve and rinse well.
    230 grams red lentils
  • Add the soaked lentils, eggs, chickpea flour, olive oil, lemon zest, lemon juice, salt, cumin, pepper, and cayenne pepper to the food processor. Blend again until very fine and you have a loose paste with very few visible lentils.
    230 grams red lentils, 2 large eggs OR 3 egg whites, 40 grams chickpea flour, 2 tablespoons olive oil, Zest of a lemon, 1 teaspoon sea salt, 1/2 teaspoon cumin, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, Juice of a lemon
  • Heat a large frying pan over medium heat. Add enough oil to just cover the base of the pan.
  • Drop heaping tablespoons of the patty mixture into the hot pan, using the back of the spoon to nudge into rounder shapes (optional). Cook for 1-2 minutes on the first side, until browned, then flip and cook the second side for another 2 minutes.
  • Repeat until all of the mixture has been cooked, adding oil to the pan as needed, and serve hot. Leftovers will keep for 2-3 days in a sealed container in the refrigerator and can be frozen up to a month.


You can freeze the uncooked mixture in a sealed container, thaw, and cook as usual. It does get a tiny bit watery doing this, but adding a tablespoon or two of chickpea flour sorts it out.


Serving: 1g | Calories: 76kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 217mg | Potassium: 172mg | Fiber: 2g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg