Spiced Lentil & Turkey Patties with Crispy Edges & Cucumber-Dill Salad

VeganHigh ProteinLow Fat

A 585-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup (cooked) brown lentils
• 100g vegan ground "turkey" (e.g., soy or pea-based)
• 1/4 cup breadcrumbs (gluten-free if preferred)
• 1/4 small onion, finely diced
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1/2 English cucumber, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1/4 tsp dried oregano
• Pinch of salt and pepper

Instructions

1. Prep: Rinse and drain cooked lentils. In a medium bowl, combine cooked lentils, vegan ground "turkey," breadcrumbs, finely diced onion, minced garlic, smoked paprika, cumin, cayenne pepper (if using), chopped parsley, salt, and pepper. Mix well until combined. Form the mixture into 4-6 patties.
2. Cook Patties (Air Fryer): Lightly brush the patties with 1/2 tbsp olive oil. Preheat the air fryer to 190°C (375°F). Place patties in a single layer and air fry for 12-15 minutes, flipping halfway, until golden brown and crispy.
3. Alternatively (Hob): Heat 1/2 tbsp olive oil in a non-stick pan over medium heat. Cook patties for 4-6 minutes per side, pressing lightly, until golden and crispy.
4. Prepare Salad: While patties cook, combine thinly sliced cucumber, chopped fresh dill, lemon juice, apple cider vinegar, dried oregano, salt, and pepper in a small bowl. Toss gently to combine.
5. Serve: Divide the crispy lentil & turkey patties and cucumber-dill salad between two plates.