Smokey Lentil Patties in Lemon Leaves
My lentil patties are plant-based twist on the Sicilian classic and are packed with smoky flavor, earthy richness from lentils and mushrooms, and a touch of sweet beet. I am always creating a meatless version of family favorites so I can give a vegetarian option. This one was sister version of a Sicilian classic purpetti in-foglie.
Create a vibrant, Mediterranean-inspired spread by pairing these Mini Meatballs in Lemon Leaves with a refreshing starter like Authentic Tabbouleh and alongside Creamy Whipped Feta for dipping, served with fresh herbs and warm flatbread. For a signature drink, pour a chilled glass of homemade Tarragon Syrup Tarkhuni for a herby, fizzy touch. And for dessert, nothing impresses like the stunning Strawberry Zuccotto Fiorentino—stunning, refreshing, and delicious.
Table of Contents
A Little Backstory…
After experimenting with grilled lemon leaf meatballs in their traditional form, I found myself imagining a version that would work beautifully for plant-based guests—and for days when I just want something lighter.
I wanted to stay true to the spirit of carne in foglie di limone while celebrating vegetables. Lentils for body, beets for sweetness and color, mushrooms for umami, and just enough spice to bring it all together. It’s hearty, smoky, and wonderfully satisfying.
What Makes Lentil Patties in Lemon Leaves Special?
You might wonder what sets these little meatballs apart from the ones served with spaghetti. It’s the use of lemon leaves.
Essential Grocery List and Ingredient Notes
Notes & Substitutions
Time Required:
Special Tools to Use:
How to Make Lemon Leaf Wrapped Lentil Patties
Step 1: Prepping the Lentil Mixture
In a medium saucepan, combine brown lentils with enough water to cover by at least 1 inch. Bring to a boil over high heat; reduce heat and simmer. Add sliced beets and cook uncovered for 10 minutes.
Drain and let them cool.
Place the lentils in a food processor. Pulse until finely chopped but not pureed. Scrape into a mixing bowl.
Add mushrooms and beets to the food processor and pulse until finely chopped. Add to the lentil mixture in the bowl.
Add the breadcrumbs, cheese or nutritional yeast, egg, and spices (Pic. 5). Stir everything until blended.
Let the mixture sit for 5–10 minutes before shaping.
Step 2: Shaping and Wrapping with Lemon Leaves
Pic. 1 Pic. 2 Pic. 3
Form small balls (about walnut-sized) with damp hands (Pic. 1).
Place each meatball between two lemon leaves and gently press (Pic. 2 & 3).
Step 3: Cooking Techniques—Grilling and Pan Frying
How you cook your mini meatballs in lemon leaves will affect flavor, texture, and even the final color of the leaves. I have try two methods. Each method brings something unique to the table.
Pic. 5 Pic. 4 Pic. 6
Heat a cast iron griddle or grill pan over medium heat. Cook the parcels on each side until browned 4-5 minutes per side and heated through (Pic. 4-6).
Best Way to Serve/ What goes well with this /Serving Suggestions/ Ways to use
Serve the meatballs hot or warm, as a main dish or a fun appetizer-starter. They pair well with:
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
Can I make these vegan?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) and use nutritional yeast instead of cheese.
Can you make this dish ahead of time?
Yes, absolutely. The lentil mixture can be prepared in advance and stored in the refrigerator for up to 3 days, or frozen for several months. You can also assemble the meatballs between the lemon leaves up to one day ahead—just keep them covered and chilled until you’re ready to cook.
More Recipes to Try from Cafe Osharak
Loved this? Then I’ve got more for you! Try Lentil Kofta, Smashed Potatoes or Stuffed Patty Pan Squash next for a new flavor adventure in your kitchen. I promise, they’re all winners!
Mushroom Pate
Potato Kofta
Cherry Frangipane Tart
If you enjoyed this recipe, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments. I appreciate your support!
Smokey Lentil Patties in Lemon Leaves
Ingredients
- 2 cups Brown lentils
- 1 Beet small sliced
- 150 g Mushrooms
- ½ cup Breadcrumbs
- 1 Egg
- ¼ cup Pecorino
- ½ teaspoon Chili pepper
- 1 teaspoon Smoked paprika
- Salt and freshly cracked black pepper
- 30-40 Lemon leaves
Instructions
Cooking the Lentils and Beets
- In a medium saucepan, combine brown lentils with enough water to cover by at least 1 inch.
- 2 cups Brown lentils
- Bring to a boil over high heat, then reduce the heat and simmer.
- Add sliced beets and cook uncovered for 10 minutes. The lentils should be slightly undercooked.
- 1 Beet small
- Drain and let cool.
- Transfer the lentils to a food processor and pulse until finely chopped (not pureed).
- Scrape into a large mixing bowl.
Making the Lentil Mushrooms Mixture
- Add mushrooms to the food processor; pulse until finely chopped.
- 150 g Mushrooms
- Add to the lentils in the mixing bowl.
- Mix in the breadcrumbs, cheese, beaten egg. Add the spices and stir until well combined.
- ½ cup Breadcrumbs,¼ cup Pecorino,½ teaspoon Chili pepper,1 teaspoon Smoked paprika,Salt and freshly cracked black pepper,1 Egg
- Let the mixture rest for 5–10 minutes to firm up before shaping.
Shaping and Cooking the Patties
- With damp hands, form the mixture into walnut-sized balls.
- Sandwich each ball between two lemon leaves and press gently to hold shape.
- 30-40 Lemon leaves
- Heat a griddle or grill pan over medium heat.
- Cook the parcels, turning to brown each side, until golden and heated through—about 4–5 minutes per side.
