Sourdough Beet Red Lentil Discard Patties
Nutrient-rich, savory patties that put sourdough discard to excellent use. Earthy roasted beets and nutty cooked red lentils bind together with whole grain flour and aromatic onion, yielding delicate fritters with subtle sourdough tang. Pan-fried until crispy on the outside and tender within, they're equally at home as a vegetarian main course with tzatziki and greens, a hearty side for breakfast eggs, or tucked into a grain bowl.
- Prep
- 12 min
- Cook
- 13 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- 8 patties (serves 4)
Steps
Before you start
- If using dried red lentils, cook them first: rinse ½ cup (100g) dried red lentils, simmer in 1½ cups (360 ml) water for 18–20 minutes until very soft and beginning to break apart, then drain and cool to room temperature. This takes about 25 minutes total.
- Have sourdough discard (about ½ cup / 120 ml) at room temperature, not cold from the fridge—it will blend easily into the other ingredients.
- Dice your beets and onion into small, even pieces before you start mixing; this ensures even cooking and prevents the batter from becoming mushy.
- Line a plate with paper towels and have oil measured and ready in a cup. You'll work quickly once the pan is hot.
Combine wet ingredients
- In a large bowl, stir together ½ cup (120 ml) sourdough discard at room temperature, ¾ cup (90g) finely diced cooked beets, and ¼ cup (40g) finely diced onion.
- Stir until the ingredients are evenly distributed and the discard's moisture begins to blend with the vegetable juices.
- This should take about 1–2 minutes of gentle stirring.
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Ready when: Beets and onion are evenly distributed throughout the discard
Fold in cooked lentils
- Gently fold 1 cup (150g) cooked red lentils into the wet mixture using a rubber spatula or wooden spoon, turning the mixture over itself 8–10 times until the lentils are evenly dispersed.
- Don't mash or crush the lentils; you want them to retain some texture and shape rather than breaking down into a paste.
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Ready when: Lentils are evenly distributed throughout the mixture and visible
Tip: Folding slowly and gently (rather than stirring vigorously) helps keep the lentils whole and prevents them from breaking down into mushiness.
Add dry ingredients and season
- In a small bowl, whisk together ⅓ cup (40g) whole wheat flour, 2 tablespoons (15g) all-purpose flour, ½ teaspoon (3g) salt, and ¼ teaspoon (0.5g) black pepper.
- Fold this dry mixture into the wet ingredients gently, turning the batter over itself 8–12 times until the flour is just incorporated and you see no white streaks.
- The batter should be thick and chunky, holding together loosely when squeezed but not stiff or dense.
- If the mixture seems too wet and won't hold a shape, add 1 tablespoon more whole wheat flour and fold gently until combined.
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Ready when: All flour is incorporated with no visible white streaks; the mixture holds together when squeezed but isn't stiff
Tip: Overmixing develops the flour and makes the patties dense and tough. Mix just until you see no more dry flour streaks.
Form patties and rest
- Using a ¼-cup (60 ml) ice cream scoop, measuring cup, or your hands, divide the batter into 8 equal portions (roughly 50g each, or about 3–4 tablespoons per portion).
- Working gently, use your lightly oiled hands to press and shape each portion into a patty roughly 3 inches (7.5 cm) in diameter and ½ inch (1.25 cm) thick.
- Handle them as little as possible—firm but gentle pressing creates a tender interior.
- Arrange the formed patties on the paper towel-lined plate and let them rest undisturbed for 5 minutes.
- This resting period helps them firm up slightly and bind together, making them much less likely to fall apart during frying.
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Tip: Lightly oil your hands rather than wetting them with water. Oil prevents the batter from sticking without adding extra moisture to the mixture.
Fry patties until golden and crispy
- Heat 3 tablespoons (45 ml) neutral oil in a 12-inch (30 cm) skillet or flat griddle over medium-high heat.
- After 1–2 minutes, the oil should shimmer and move freely when you tilt the pan.
- Test the temperature: drop a small piece of batter into the oil; it should sizzle immediately and float to the surface within 1 second.
- Carefully place 3–4 patties in the hot oil (work in two batches if the pan is crowded), leaving space between each so they don't touch.
- Do not move them for 3–4 minutes, allowing the bottom to turn deep golden brown and crispy.
- The natural deep color from the beets is normal; you're aiming for a richer golden-brown tone, not pale.
- Gently slide a wide spatula under each patty and flip carefully.
- Fry the second side for another 3–4 minutes until golden and crispy.
- The patties should feel firm and slightly springy when gently pressed.
- Transfer to a clean paper towel-lined plate.
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Ready when: Both sides are deep golden brown and crispy; patty feels firm but gives slightly when gently pressed with a spatula
Tip: Don't flip too early—let the first side sit undisturbed for the full 3–4 minutes so it crisps completely. Early flipping causes them to fall apart. If a patty breaks, press it back together gently; the hot oil will seal the edges.
Good to know
Tips
- Sourdough discard at room temperature is essential for smooth mixing. Cold discard from the refrigerator will be stiff and hard to incorporate. Plan ahead and let it sit on the counter for 30–60 minutes to reach room temperature, or place the container in a warm (not hot) water bath for 10 minutes.
- These patties are tender because of the moisture from vegetables and sourdough. Avoid overmixing the batter and don't press too hard when forming patties. Let them rest on the plate before frying so they firm up slightly—this is the key to patties that hold together in the hot oil without falling apart.
- Test the oil temperature with a tiny piece of batter. If it sizzles immediately and floats within 1 second, you're ready to fry. If the batter sinks or sits quietly, the oil isn't hot enough yet; wait another 30 seconds and test again.
- The beets give these patties a naturally dark, deep purple-brown color, which is normal and delicious. Don't mistake this rich color for burning. They're done when the edges feel crispy and the surface is golden-brown (not pale), and they feel firm when gently pressed.
Make ahead
Formed patties can be refrigerated (covered with plastic wrap or in an airtight container) for up to 24 hours before frying. They can also be frozen: arrange in a single layer on a baking sheet, freeze for 2–3 hours until firm, then transfer to a freezer bag or airtight container for up to 3 months. Fry frozen patties directly from the freezer, adding 1–2 extra minutes per side.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warm and crispy, or pan-fry gently in a skillet over medium heat for 2–3 minutes per side. Do not store at room temperature. Freeze in a single layer, then transfer to a freezer bag for up to 3 months; reheat from frozen by baking at 350°F (175°C) for 12–15 minutes.
Substitutions
- cooked red lentils → Brown or green lentils, cooked. Use the same weight (150g). Brown and green lentils are firmer and take longer to cook (25–30 minutes); they won't break down as much, so the texture will be grainier and the patties slightly firmer. You may need to add 1–2 more tablespoons of flour if the mixture seems too loose.
- active sourdough discard, unfed → Greek yogurt or buttermilk. Use ½ cup (120 ml). The tangy sourdough flavor will be less pronounced, and the patties will be milder. The binding properties are similar.
- whole wheat flour → All-purpose flour. Use ½ cup (50g) all-purpose flour instead of ⅓ cup whole wheat, and reduce the additional all-purpose flour to 1 tablespoon (7g). The patties will be slightly more delicate but still hold together.
- cooked beets → Grated carrots or finely diced roasted sweet potato, cooked and cooled. Use the same weight (90g). Carrots and sweet potato are less dense than beets, so they may release more moisture; if the batter seems too wet, add 1 tablespoon more flour. The patties will be lighter in color and slightly sweeter.
