Photo of Spicy lentil patties by WW

Spicy lentil patties

Points® value
Total Time
40 min
15 min
25 min
Store cupboard items make up most of the ingredients in these tasty Indian-inspired patties.


Calorie controlled cooking spray

5 spray(s)

Spring Onions

4 medium, trimmed and chopped


2 clove(s), crushed

Root Ginger

1 teaspoon(s), fresh

Chilli, green or red

1 individual, deseeded and finely chopped

Coriander, fresh

2 tablespoon(s), chopped

Ground Cumin

1 teaspoon(s), level

Chickpeas, cooked

400 g, canned, drained and rinsed

Green or Brown Lentils, cooked

300 g, drained and rinsed


1 pinch

Black pepper

teaspoon(s), Handful of rocket or mixed salad leaves, to serve


  1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C/375°F.
  2. Mist a non-stick frying pan with low fat cooking spray, then cook the spring onions, garlic, ginger and chilli until softened - about 5 minutes. Mix in the coriander and cumin.
  3. Tip the mixture into a blender or food processor and add the chick peas and lentils. Process until combined, but not too smooth. Tip into a bowl and season to taste. Shape into 4 patties.
  4. Place the patties on a baking sheet and bake for 15-20 minutes. Serve with salad leaves, along with some Mint and Coriander Relish.


To make a Mint and Coriander Relish to accompany the Lentil Patties: Roughly chop 25g mint leaves and 15g coriander leaves. Place in a bowl with a small finely chopped onion, a pinch of chilli powder, a pinch of ground cumin, a little salt, the juice of 1 lemon and a dash of cold water. Mix together using a hand-held blender, then cover until ready to serve.