Can I bake these patties instead of frying?
Yes, you can bake them at 375°F/190°C for 20-25 minutes, flipping halfway, until golden brown. They may not be as crispy as fried.
DINNER
Armenian Lentil and Walnut Patties with Yogurt-Garlic Sauce
These flavorful Armenian lentil and walnut patties are a hearty vegetarian dish, perfectly complemented by a creamy, tangy yogurt-garlic sauce. They offer a delightful blend of earthy lentils, crunchy walnuts, and aromatic spices.
HOW TO MAKE IT
Let's cook.
01
Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Drain any excess liquid.
02
Transfer the cooked lentils to a large bowl. Mash them roughly with a fork or potato masher, leaving some texture. Stir in the chopped walnuts, parsley, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well until combined.
03
Form the lentil mixture into 8-10 patties, about 1/2 inch thick. If the mixture is too wet, you can add 1-2 tablespoons of breadcrumbs (not included in ingredients) to help bind it.
04
Heat the olive oil in a large non-stick skillet over medium heat. Carefully place the patties in the hot oil, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, until golden brown and crispy.
05
While the patties are cooking, prepare the yogurt-garlic sauce. In a small bowl, whisk together the Greek yogurt, minced garlic, and fresh lemon juice. Season with a pinch of salt to taste.
06
Serve the warm lentil and walnut patties immediately with a generous dollop of the yogurt-garlic sauce.
About This Recipe
These flavorful Armenian lentil and walnut patties are a hearty vegetarian dish, perfectly complemented by a creamy, tangy yogurt-garlic sauce. They offer a delightful blend of earthy lentils, crunchy walnuts, and aromatic spices.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, toast the chopped walnuts lightly in a dry pan before adding them to the lentil mixture. If you prefer a smoother patty, you can pulse the cooked lentils briefly in a food processor before mixing in other ingredients.
Easy Substitutions
You can substitute green lentils for brown lentils, though cooking time may vary slightly. Almonds or pecans can replace walnuts for a different nutty flavor. For a vegan option, use a plant-based yogurt for the sauce.
Storage & Reheating
Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven (350°F/175°C for 10 minutes) until warmed through. Store the yogurt-garlic sauce separately in the refrigerator for up to 3 days.
Serving Suggestions
Serve these patties as a main course with a side salad, tucked into pita bread with fresh vegetables, or as an appetizer with extra sauce. They also make a great addition to a mezze platter.
Common Mistakes
1. Overcooking lentils: This can make the patties too mushy and difficult to form. Cook until tender but still holding shape. 2. Not draining lentils properly: Excess moisture will lead to soggy patties. Ensure lentils are well-drained. 3. Overcrowding the pan: This lowers the oil temperature and prevents proper browning. Cook patties in batches if necessary. 4. Not seasoning enough: Lentils can be bland, so don't skimp on the spices and salt. 5. Skipping the sauce: The yogurt-garlic sauce is crucial for balancing the flavors of the patties.
Frequently Asked Questions
Can I make the patties ahead of time?
You can prepare the lentil mixture and form the patties up to a day in advance, storing them in the refrigerator. Cook just before serving.
What if I don't have vegetable broth?
You can use water with a vegetable bouillon cube or simply plain water, adjusting salt and spices to taste.
MORE TO KNOW
The key to perfectly textured lentil patties is not to overcook the lentils to mush, but to leave them slightly firm so they hold their shape. Mashing them roughly helps create a good binding texture without making them too dense. If your patties are falling apart, a tablespoon or two of flour or breadcrumbs can help. The yogurt-garlic sauce is a classic Armenian accompaniment, providing a refreshing contrast to the savory patties.
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