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Easy Lentil Potato Fritters

Potatoes and Lentils unite in these delicious little, spiced, vegetarian Easy Lentil Potato Fritters – best eaten on a bed of greens with some avocado cream sauce and Sambal Oelek.

Easy Lentil and Potato Patties

My daughter fell in love with all that she saw during our short stay in Oregon, earlier this month. She fell so hard that she’s convinced there’s no place quite like it (at this point in her life, am just glad she fell for a place and not a person).

And, I understand.

I loved hiking the foggy, overgrown trails around Short Sands Beach and the trails around Multnomah Falls just as much as she did. But, as far as waterfalls go, Amicalola Falls here in North Georgia, has Multnomah Falls beat – at least, in my humble opinion.

Amicalola Falls

From its top to its bottom, Amicalola Falls is said to plunge more than 729 feet, that is supposedly more than four times the height of Niagara Falls and 100 feet more than Multnomah Falls!

And, these falls don’t merely plunge or drop – they cascade – in glorious, powerful veils!

Last Thursday, even my daughter was awestruck at every vantage point we stopped at on our little treck there.

We huffed our way uphill through heavily rooted pathways and a total of 600 steps (which gave us access to the very top of the falls) and wow – simply – WOW!

Easy Chickpea Potato Patties

I think, for the first time in forever, my daughter and I were too awestruck to even eat all the picnic food we brought to enjoy at the top of the falls.

So, we ended up bringing our slightly nibbled-on peanut butter and jelly sandwiches, fruit, half drunk Premier Protein shakes and untouched Chocolate Chip Pecan Cookies back down with us.

Only to arrive home famished!

Of course, warm, leftover picnic food isn’t the most appetizing, and as I had some cooked lentils hanging out in my fridge and some potatoes on my counter, I ended up whipping these Easy Lentil Potato Fritters you see here.

We enjoyed these Easy Lentil Potato Fritters on a bed of greens with a small cucumber salad and an avocado cream sauce similar to this one – minus the wasabi!

Potato Chickpea Patties

Like the Chickpea Lentil Sliders I made a while back, these little Easy Lentil Potato Fritters are so super easy to make too.

What are the ingredients needed to make these Easy Lentil Potato Fritters?

You need just 8 ingredients to make these little Easy Lentil Potato Fritters, and they are:

  1. potatoes,
  2. lentils,
  3. paprika,
  4. cumin,
  5. coriander,
  6. parsley,
  7. onion, and
  8. garlic

All of which you probably have lying around your kitchen.

I was lazy and used my blender to blend the ingredients together – but you can mash them together or use a food processor and then form the mixture into patties.

I know they might look a little deformed (I blame it on cooking-under-rumbling-stomach-pressure) but they were so tasty that even though I was not actually going to picture them and post them on here – my daughter suggested I needed to – so here goes…

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on FacebookInstagram, and/or Pinterest!

Easy Chickpea Potato Patties

Easy Lentil Potato Fritters

4.38 from 69 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Shashi
Potatoes and Lentils unite in these delicious little, spiced, vegetarian Easy Lentil Potato Fritters – best eaten on a bed of greens with some avocado cream sauce and Sambal Oelek.


  • 2 peeled and cooked potatoes I used large baking potatoes
  • 2 cups cooked red/orange lentils
  • 1/2 onion roughly chopped
  • 2 cloves garlic
  • 2 tspns smoked paprika
  • 1 tspn cumin
  • 1 tspn coriander
  • 2 tspns parsley fresh
  • 1/2 + tspn each salt and pepper – to taste
  • Olive oil or coconut oil


  • Place the potatoes, lentils, onion, garlic, paprika, cumin, coriander, parsley, and salt and pepper in a blender/food processor and pulse till well incorporated. 
  • Gather up the mixture, roll into balls and gently shape them into patties.
  • Now, you can grill these bad boys – grilling times may vary according to your grill. Or, you can use a grill pan, greased with olive oil or coconut oil and cook ’em up for 4-5 minutes on each side – like I did. 
  • Serve on a bed of greens, with a small salted cucumber salad on the side and some avocado cream sauce and/or Sambal Oelek!


Calories: 95kcal | Carbohydrates: 19.6g | Protein: 4.3g | Saturated Fat: 0.1g | Sodium: 199mg | Fiber: 4.2g | Sugar: 1.5g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

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  1. I think you’re right — the falls where you are — are spectacular! I’m jealous — we don’t have anything remotely like that in South Florida. I mean — yeah, there’s beaches and blue skies — so that’s good. But you always covet what you can’t have, right? Love these potato patties! They look hearty and crisp — and that dipping sauce! Yum!

  2. What a stunning waterfall! Just breathtaking; we don’t have anything like it where I’m from! And these patties have me swooning too! I love chickpeas and potatoes so together these are just perfect in my opinion!

  3. Hahaha! Laughing at your comment about your daughter falling in love with that place and not a person 🙂 !! Too funny! But I hear ya!! Your pics were absolutely stunning! I loved following along on IG. The views definitely were break taking!

    These chickpea patties are something I know I would love and can’t believe that you weren’t gonna post so glad your daughter convinced you otherwise. It would have been a shame to miss out on these! And I’m all about that avocado sauce – sounds like the perfect pairing, Shashi!

    Looking forward to hearing about your next adventure 😉 Have an awesome week, my friend! XO

  4. Wow, those pictures of waterfall look really amazing Shashi. And the patties sounds delicious. My friends are coming on Sunday and I think I will make it for them. Thanks for sharing. 🙂

  5. Love the scenery in Oregon, but you’re right — Georgia has some spectacular sights. Glad you had a good trip. And glad you made these patties for us — sound wonderful. Thanks.

  6. Portland is just so beautiful and I keep telling my husband, wish we could move there for ever! That lentil potato patties looks might good. How do you keep it moist?

  7. Love the photos! Never been to Oregon, but would love to go. Glad you had great time. These patties look amazing. Need to try them 🙂

  8. Amicalola Falls! We have totally been there, too! Of course, it was years ago. But I remember that hike, and I remember the falls. Great times! So I’ve never made potato-lentil patties like these, but I gotta say that I’m super intrigued here, Shashi. They sound like they’re packed with flavor…and perfect for a healthy dinner. We’re on full detox here after our vacation as we gained a few pounds (or more) while we were gone. But I’m ok with that! Now we just need to buckle back down and eat healthier for a bit…and these potato patties might just make an appearance one night! 🙂

  9. The photos make me wanna go to Oregon someday, beautiful! About the recipe, I’m amazed, it tastes just as good as it looks. We tried it last weekend and it was a huge success!

  10. I was looking for a recipe just like this! Who knows? Since I live in Blue Ridge, GA we might’ve bought our ingredients at the same Ingles. Thanks for sharing,
    -Bill B.

  11. I made them and followed instructions but then I realized I didn’t use chickpeas at all! The recipe said red lentils instead… I was so confused at the end

    1. Hey Mariana – this recipe for “Potato Lentil Patties” doesn’t call for chickpeas so you don’t need to use any – but it does use lentils. Hope you enjoy.

  12. Very good! Thanks for the inspiration to make these. I had leftover cooked red lentils and potatoes and these were a perfect use.
    I cooked them in my panini press and they came out crispy and delicious.
    Served with a cashew quacamole sriracha sauce.

  13. Put everything in the blender and it turned into mush. No way at all I could roll this into a ball. It was the consistency of a smoothie.

4.38 from 69 votes (68 ratings without comment)

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