Gochujang Red Lentil Fritters

If you’re looking for a snack that bridges the gap between “healthy” and “actually exciting,” these Gochujang Red Lentil Fritters are about to become your new favorite thing. They are entirely plant-based, naturally high in protein, and packed with fiber.

The magic here is the combination of wholesome red lentils and the bold, fermented kick of Korean gochujang. It’s a tiny bit sweet, and deeply savory. By blending the lentils with fresh garlic, fresh ginger, and sesame oil, we create a smooth base that gets mixed with panko for the perfect fluffy-yet-crispy texture.

Thesefritter patties come together in about 35 minutes. Pan-fry them until golden brown and serve them with a drizzle of spicy vegan mayo for the ultimate snack, or stack them on top of grain bowls and salads for a protein boost that actually feels indulgent. Trust me, you’re going to want these in your regular rotation.

Gochujang Red Lentil Fritters

Print Recipe

Prep Time 25 mins Cook Time 10 mins Total Time 35 mins

Servings: 7

Courses: Main Dishes, Snacks

Description

Makes ~7 fritters
~7g protein per fritter
Fully plant-based, high-fiber & high-protein snack

Ingredients

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Scale

1/2x 1x 2x 3x

• 1 Cup Red Lentils (Rinsed)

• Water (For soaking red lentils)

• 2 Whole Garlic Cloves

• ¹⁄₂ Tsp Fresh Ginger (Minced)

• 4 Tbsp Chopped Onion

• 1 Tbsp Gochujang Paste

• 1.5 Tsp Coconut Aminos (Or soy sauce)

• ¹⁄₂ Tsp Toasted Sesame Oil

• ¹⁄₂ Tsp Smoked Paprika

• ¹⁄₂ Tsp Salt

• ¹⁄₄ Tsp Ground Black Pepper

• 2 Tbsp Sliced Scallions

• 1 Tbsp Plant-Based Milk (I used Maïzly's Original Cornmilk)

• 1 Tbsp Water (If needed when blending)

• 3 Tbsp Panko Bread Crumbs

• Neutral Oil (For pan-frying)

Instructions

1. Soak the lentils

   Add red lentils to a bowl and cover with hot water.
   Soak for 15 mins.

1. Blend

   Add soaked lentils, garlic, onion, gochujang, coconut aminos, sesame oil, paprika, salt, pepper, scallions, and plant-based milk to a blender.
   Add water only if needed.

1. Add panko

   Transfer mixture to a bowl and stir in panko.
   Refrigerate mixture about 5 mins to allow the breadcrumbs to absorb moisture.
   The mixture should be thick and moldable.

1. Shape

   Scoop about 2 tbsp of mixture and gently flatten into small patties.

1. Cook

   Heat oil in a pan over medium heat. Cook fritters 3–4 mins per side or until golden.

1. Serve

   Serve hot with spicy vegan mayo or top your favorite dishes for a protein and fiber boost.