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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.

Courses ,
Time
Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins
Servings 7
Description

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

Ingredients
  • 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.

  2. 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.

  3. 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.

  4. Shape

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

  5. Cook

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

  6. Serve

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

Read it online: https://itsromab.com/recipe/gochujang-red-lentil-fritters/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab