Mini Red Lentil Patties with Dill, Parsley and Mint


This dish is a cold appetizer that I love to have around the house for when I’m feeling the need for something filling, full of protein, but light on the gut. These lentil patties are served cold and full of flavor from dill, parsley, and mint. Packed with protein and fiber, the lentil patties manage to stay fat-free – no oil or butter added. Enjoy over a salad, in a sandwich or alone, as is. Bon appetit!

Lentils: are an excellent source of soluble and insoluble fiber, effectively helping to prevent digestive and cardiovascular disorders. They also contribute to lowering cholesterol and maintaining blood sugar levels. Low on the glycemic index, lentils release their sugars slowly, keeping you fuller and more balanced for longer.

Mini Red Lentil Patties with Dill, Parsley and Mint

Serves a crowd


  • 1 cup dry red lentils
  • 3 cups water
  • 1/2 cup very fine cracked wheat (bulgur)
  • 1 medium onion, finely chopped
  • 2 scallions, finely chopped
  • 1/4 bunch parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 teaspoons dry dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • Dust of paprika
Directions: In a deep pot, add lentils to and water. Bring to a boil, reduce heat to a simmer, and cook for 10 minutes or until the lentil have taken in all the water and are soft, but not too soggy. Set the pot aside and add the bulgur. Mix and let it cool. Once cool, add the remaining ingredients and use clean hands to massage all the ingredients together.

lentil3 Mold into oval-shaped patties and serve. Keep cool in the fridge when storing for later. They make great party appetizers. Enjoy!


Bon Appetit!

xo Aylin



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