Everyday Sourdough Discard Spinach and Lentil Patties

Name: Everyday Sourdough Discard Spinach and Lentil Patties
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) sourdough discard, unfed, at room temperature; 1½ cups (300 g) cooked green or brown lentils, cooled, drained well if canned; 3 cups (90 g) fresh spinach, packed, chopped, patted completely dry; ½ medium (100 g) yellow onion, finely diced; 2 cloves (6 g) garlic cloves, minced; ½ cup (60 g) all-purpose flour; 1 large egg, at room temperature; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground coriander; ½ tsp (1 g) sweet paprika; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 4 tbsp (60 ml) olive oil or vegetable oil, divided; 1 tbsp (15 ml) fresh lemon juice (optional); 2 tbsp (8 g) fresh parsley or cilantro, chopped (optional)

From the MyKitchenBank Kitchen

Crispy pan-fried patties that blend tangy sourdough discard with earthy lentils and bright spinach, finished with warm spices. Perfect for using up sourdough discard while creating a wholesome, protein-packed patty that works as a breakfast side, light lunch, or appetizer. The sourdough adds a subtle fermented depth that complements the Middle Eastern spice profile.

Prep: 20 min
Cook: 20 min
Wait: 15 min
Total: 55 min
Makes: 12 patties (3–4 servings)

Save to My Kitchen Jump to recipe

Ingredients

12 servings

1 cup (240 ml) sourdough discard, unfed, at room temperature
1½ cups (300 g) cooked green or brown lentils, cooled, drained well if canned
3 cups (90 g) fresh spinach, packed, chopped, patted completely dry
½ medium (100 g) yellow onion, finely diced
2 cloves (6 g) garlic cloves, minced
½ cup (60 g) all-purpose flour
1 large egg, at room temperature
1 tsp (2 g) ground cumin
½ tsp (1 g) ground coriander
½ tsp (1 g) sweet paprika
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
4 tbsp (60 ml) olive oil or vegetable oil, divided
1 tbsp (15 ml) fresh lemon juice (optional)
2 tbsp (8 g) fresh parsley or cilantro, chopped (optional)

Equipment (6)

Large bowl
Medium skillet (10–12 inches / 25–30 cm)
Wooden spoon or spatula
Paper towels
Plate for draining
Small ice cream scoop or ¼-cup (60 ml) measure (optional, for uniform patties)

Steps

Before you start

Have sourdough discard at room temperature or slightly cool (not warm from the jar)
Cook lentils in advance if using dried (or use canned and drained)
Pat spinach completely dry with paper towels to avoid excess moisture
Line a plate with paper towels for draining fried patties

1
Combine dry ingredients
- In a large bowl, whisk together the flour, cumin, coriander, paprika, salt, and black pepper.
- Set aside.
- This prevents lumps of spice from appearing throughout the mixture.
+ Show details− Hide details
Ready when: Spices are evenly distributed throughout the flour
Tip: Sift the dry mixture if you prefer an extra-smooth batter, but whisking works fine.
2
Mix wet ingredients
- Add the room-temperature egg and sourdough discard to the dry mixture.
- Stir with a wooden spoon until combined and no dry flour streaks remain.
- The batter should be thick and chunky, not smooth.
+ Show details− Hide details
Ready when: No visible dry flour remains; the mixture holds together loosely
Tip: Do not overmix. Lumps are fine and will keep the patties tender.
3
Fold in vegetables and lentils
- Gently fold the drained cooked lentils, chopped spinach (very dry), diced onion, minced garlic, and lemon juice and fresh herbs if using into the batter.
- Mix just until evenly distributed.
- The batter will be thick and fall from the spoon in lumps.
+ Show details− Hide details
Ready when: Vegetables and lentils are scattered throughout the mixture evenly
Tip: Make sure spinach is very dry or the patties will be soggy. Excess moisture will make them fall apart when frying.
4
Rest mixture
- Let the batter sit at room temperature for 15 minutes.
- This allows the flour to fully hydrate and the sourdough discard to help bind the mixture, making the patties firmer and easier to handle.
+ Show details− Hide details
Tip: If the mixture seems very wet after resting, add 1–2 tablespoons more flour.
5
Heat oil
- Pour 2 tablespoons of olive oil into a medium skillet (10–12 inches / 25–30 cm) and set over medium-high heat.
- Let the oil heat for 1–2 minutes until it shimmers and a tiny piece of batter sizzles immediately on contact.
+ Show details− Hide details
Ready when: Oil shimmers and moves easily around the pan; a test piece of batter sizzles on contact
Tip: Oil that is too cool will make heavy, greasy patties. Oil that is too hot will burn the outside before the inside is cooked.
6
Form first batch of patties
- Working quickly, use a small ice cream scoop or ¼-cup measure (or just your hands) to scoop the batter onto a cutting board.
- Gently press each scoop into a patty about ½ inch (1.25 cm) thick and 2–3 inches (5–7.5 cm) wide.
- You should have 6 patties for the first batch.
+ Show details− Hide details
Ready when: Patties are uniform in thickness and hold together
Tip: Damp hands make shaping easier. If the patties fall apart, let the batter rest another few minutes for the flour to absorb more moisture.
7
Fry first batch
- Carefully slide the formed patties into the hot oil.
- They should sizzle audibly.
- Fry for 3–4 minutes on the first side without moving them, until the bottom is golden brown and slightly crispy.
- Flip with a spatula and fry the other side for another 2–3 minutes until golden.
- The patties should be firm and crispy on both sides.
+ Show details− Hide details
Ready when: Both sides are deep golden brown; patties feel firm when pressed gently with the spatula
Tip: Don't flip too early or the patties will fall apart. Let the exterior set for a full 3–4 minutes on each side.
8
Drain first batch
- Transfer the fried patties to a plate lined with paper towels.
- Let them rest for 1 minute to drain excess oil.
- They will continue to firm up as they cool.
+ Show details− Hide details
Ready when: Patties no longer glisten with excess oil
Tip: Keep the first batch warm on a low-temperature oven shelf (200°F / 93°C) if you are frying in batches.
9
Fry remaining patties
- Form and fry the remaining 6 patties the same way, adding the remaining 2 tablespoons of oil to the skillet if needed (the oil should coat the bottom evenly).
- Work in batches to avoid crowding the pan.
- Repeat the same sizzle test, golden-brown color, and firmness check.
+ Show details− Hide details
Ready when: All patties are deep golden brown on both sides and feel firm
Tip: If the pan gets too hot between batches, reduce heat to medium for 30 seconds. Let it reheat before adding the next patties.
10
Serve warm
- Serve the patties hot or at room temperature with yogurt, fresh herbs, lemon wedges, or a simple salad.
- They are delicious on their own or in a flatbread with cucumber, tomato, and a dollop of tahini.
+ Show details− Hide details
Tip: Patties can be made ahead and reheated in a 350°F (175°C) oven for 5 minutes to restore crispiness.

Good to know

Tips

Pat spinach completely dry before adding. Even small amounts of excess moisture will prevent the patties from holding together during frying. Use a salad spinner or press the spinach in a clean kitchen towel.
Test the oil temperature with a tiny piece of batter first. It should sizzle immediately. This guarantees the patties will develop a golden, crispy exterior while the inside cooks through.
Don't skip the 15-minute rest after mixing. It gives the flour time to absorb liquid and helps the sourdough discard bind everything together, making the patties much more stable in the pan.
For a vegetable-forward version, add ½ cup (120 ml) additional cooked vegetables such as diced carrots, roasted red peppers, or finely grated zucchini (squeezed dry). This works especially well if you are using sourdough discard that is slightly wet.

Make ahead

These patties can be shaped and fried up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat uncovered in a 350°F (175°C) oven for 5–7 minutes to restore crispiness, or pan-fry briefly over medium heat. You can also freeze fried patties for up to 1 month; thaw overnight in the fridge before reheating.

Storage & reheating

Room temperature (2 hours): Store in an airtight container. Refrigerator (3–4 days): Cover with plastic wrap or store in an airtight container. Reheat in a 350°F (175°C) oven for 5–7 minutes. Freezer (1 month): Wrap fried patties individually in parchment paper and freeze in an airtight container. Thaw overnight in the refrigerator and reheat in the oven.

Substitutions

cooked green or brown lentils → cooked chickpeas or white beans. Use the same weight (300 g / 1.5 cups). Chickpeas will yield a slightly sweeter, creamier texture; beans will be more neutral. Flavor adjusts well to the spice profile.
fresh spinach, packed → thawed frozen spinach, squeezed very dry. Use 1 cup (280 g) frozen spinach, thawed and pressed in a clean kitchen towel to remove all moisture. The drier the spinach, the more cohesive the patty.
all-purpose flour → whole wheat flour or spelt flour. Use the same amount (½ cup / 60 g), but the batter may be slightly thicker. Add 2–3 tablespoons water or sourdough discard if it seems too dry.
ground cumin → caraway seeds, ground. Use ½ teaspoon (1 g) caraway for a more earthy, slightly licorice-like flavor. Adjust to taste.