Injera-Crusted Lentil and Spinach Veggie Patties

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory patties combining red lentils and fresh spinach, bound with injera flour for a gluten-free, Ethiopian-inspired vegetarian dish. This ethiopian-inspired african (vegetarian, gluten-free) ready in about 45 minutes pairs red lentils, fresh spinach leaves, injera flour (teff flour) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Ethiopian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 1 cup rinsed red lentils in 2 1/2 cups water over medium heat for 20 minutes until tender and water is absorbed; mash slightly and let cool.
  2. Step 2: In a large bowl, combine the mashed lentils with 2 cups chopped fresh spinach, 1/2 cup injera (teff) flour, 3 finely chopped green onions, 2 minced garlic cloves, 1 teaspoon berbere spice blend, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined and holds together.
  3. Step 3: Form the mixture into 8 equal-sized patties, about 3 inches in diameter and 1/2 inch thick.
  4. Step 4: Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Fry the patties in batches for 4-5 minutes per side until golden brown and crispy on the outside.
  5. Step 5: Drain on paper towels and serve warm with a side of yogurt or spicy dipping sauce.

Frequently asked questions

How long does Injera-Crusted Lentil and Spinach Veggie Patties take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Injera-Crusted Lentil and Spinach Veggie Patties?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.

Can I substitute ingredients in Injera-Crusted Lentil and Spinach Veggie Patties?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera-Crusted Lentil and Spinach Veggie Patties for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Injera-Crusted Lentil and Spinach Veggie Patties vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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