These beluga lentil patties are my vegetarian take on frikadeller, the classic pan-fried meatballs found across Nordic home cooking. Beluga lentils give them a satisfying texture and a rich, earthy flavour, while smoked paprika, cumin, mustard and fresh parsley add warmth and depth. They are crisp and golden on the outside, yet soft in the centre. I like to serve them with boiled potatoes, seasonal vegetables and a creamy sauce, but they are just as good in sandwiches, salads or lunchboxes.

Amount: 21 patties
Easy to make 

Time: 1 hour

Ingredients:

165 g uncooked beluga lentils
1 vegetable stock cube
1 small onion
4 garlic cloves
10 g fresh parsley
2 tsp onion powder
2 tsp smoked paprika
1 tsp ground cumin
½ tsp sea salt
1 tsp ground black pepper
35 g fine rolled oats
55 g plain flour
2 eggs
2 tsp soy sauce
1 tbsp tomato paste
2 tsp dijon mustard
neutral-flavoured oil

Instructions:

Cook the lentils according to the packet instructions, usually for around 20 minutes. Add the vegetable stock cube to the cooking water.
Meanwhile, finely chop the onion and garlic and place them in a large bowl. Roughly chop the parsley and add to the bowl. Add all the remaining ingredients.
Drain the lentils and add them to the bowl. Mix everything thoroughly, then briefly blend the mixture with a hand blender. It should retain some texture while still holding together.
Leave the mixture to rest for at least 20 minutes. This will make it easier to shape.
Shape the mixture into patties approximately the size of a golf ball. The mixture can be slightly crumbly to work with, but lightly wetting your hands will help.
Heat some oil in a large frying pan over medium heat. Fry the patties for approximately 5 minutes on each side. They are ready when they have developed a firm, golden crust.

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