Introduction
Hot hot hot! That's what the vendor says when the broiled lentils comes off the wok. The wok sings — you can hear it from down the block, sizzling and smoking.
Fast and fresh is the rule here. The wok waits for nobody, and neither does great Thai food. Get your ingredients ready, get your heat right, and go. Flavor won't wait for you.
Ingredients
Lentil Base & Binding
2 cups cooked red lentils (approximately 1 cup dried red lentils, cooked)
1 cup cooked brown lentils or French lentils (approximately ½ cup dried)
2 tablespoons tapioca starch or cornstarch (for binding)
1 egg or 3 tablespoons aquafaba (for vegan binding)
¼ cup coconut milk (full-fat)
1 tablespoon fish sauce or 1½ teaspoons soy sauce
½ teaspoon sea salt
¼ teaspoon white pepper
Aromatics & Seasonings
3 tablespoons Thai red curry paste (or massaman curry paste)
3 cloves garlic, minced
1 tablespoon ginger, minced
2 stalks lemongrass, white parts only, minced very fine
2-3 Thai bird's eye chilies, minced (adjust to taste)
1 teaspoon palm sugar
2 fresh kaffir lime leaves, minced (or 1 teaspoon lime zest)
½ teaspoon galangal, minced (or ¼ teaspoon ground)
1 tablespoon Thai basil, minced
2 tablespoons cilantro, minced
Pan Coating & Finish
3 tablespoons neutral oil (for brushing)
Sea salt and white pepper (additional, for finishing)
Lime wedges (for serving)
Fresh Thai basil leaves (12-15 leaves)
Fresh cilantro leaves (2 tablespoons)
Crispy shallots (3 tablespoons)
Sesame seeds, toasted (1 tablespoon)
Sriracha or Thai chili sauce (optional, for serving)
For Serving (Optional)
Tamarind paste or lime-based sauce
Sweet chili sauce
Peanut sauce
Step-by-Step Instructions
Phase 1: Cooking Lentils (20 minutes, or use pre-cooked)
Prepare lentils: Rinse dried lentils thoroughly under cold running water, removing any debris. For this recipe, you'll need approximately 3 cups total cooked lentils. If using canned or pre-cooked lentils (which is acceptable), ensure they're thoroughly drained and patted dry.
Cook red lentils: Place 1 cup dried red lentils in a saucepan with 3 cups water. Bring to a boil over high heat, then reduce to a simmer. Red lentils cook quickly—approximately 15-20 minutes—until completely softened and beginning to break apart. They should be mushy, not al dente. Drain completely and set aside to cool slightly.
Cook brown or French lentils separately: In another pot, cook ½ cup dried brown or French lentils with 1½ cups water. These require longer cooking (approximately 25-30 minutes) and should maintain their shape while becoming tender. Drain completely and cool.
Combine and cool: Combine both cooked lentil varieties in a large bowl. Lentils should be cool enough to handle before proceeding.
Phase 2: Building the Lentil Mixture (8 minutes)
Toast curry paste (optional but recommended): In a dry skillet over medium heat, add Thai red curry paste. Stir constantly for 1-2 minutes, allowing the paste to warm and release its essential oils. This step concentrates and deepens the curry flavor. Transfer to the bowl with lentils.
Add aromatic base: To the cooked lentils and curry paste, add minced garlic, ginger, lemongrass, Thai chilies, and galangal. Mix thoroughly, ensuring even distribution. The mixture should be visibly aromatic—you should smell the lemongrass and ginger prominently.
Add fresh herbs and seasoning: Stir in Thai basil, cilantro, palm sugar, fish sauce (or soy sauce), salt, white pepper, and kaffir lime leaves. Taste the mixture at this point. The flavor should be noticeably Thai—aromatic, slightly spicy, with balance between salt and sweetness. Adjust as needed.
Add binding ingredients: Crack egg into a small bowl, whisk lightly, then add to the lentil mixture along with tapioca starch and coconut milk. Mix thoroughly until all ingredients are evenly distributed. The mixture should hold together when formed into a patty but shouldn't be overly wet. If too wet, add 1 more tablespoon starch. If too dry, add 1 more tablespoon coconut milk.
Verify binding by testing: Form a small test patty (approximately the size of a walnut). Place on an oiled plate and press gently. If it holds together and doesn't crumble, binding is correct. If it crumbles, add 1 more tablespoon starch. If it's too wet to shape, add more starch incrementally.
Phase 3: Forming Patties (8 minutes)
Preheat broiler: Position your oven rack 5-6 inches from the broiler element. Set to high broil. Allow the broiler to preheat for 3-5 minutes. If using cast iron, place it in the broiler now to preheat.
Prepare broiler pan: Line a broiler-safe baking sheet or cast-iron skillet with parchment paper (recommended for cleanup). Lightly oil the parchment or directly oil the pan with approximately ½ tablespoon of neutral oil.
Form uniform patties: Using an ice cream scoop or ¼-cup measuring cup, portion the lentil mixture into 12-16 portions (depending on desired size). For 4 servings, form 12 larger patties (3 per person) or 16 smaller patties (4 per person).
Shape each patty: Place a portion on the oiled pan. Gently press with an offset spatula or the back of a wet spoon to form a patty approximately ½-inch thick. Leave approximately ½-inch space between patties to prevent them from merging during broiling. The patties should be roughly oval or round, approximately 2-3 inches in diameter.
Light oil coating: Using a pastry brush or your fingers, lightly brush the top of each patty with neutral oil. This encourages browning and crisping. Do not use too much oil—approximately ½ teaspoon per patty is sufficient.
Phase 4: Broiling to Perfection (18-20 minutes total)
First broil (9 minutes): Place the baking sheet under the broiler. Watch carefully through the oven window. You're looking for the patties to develop a light golden-brown color with occasional darker spots. The edges should begin crisping. If your broiler lacks a window, check after 6 minutes.
Flip and continue (9 minutes): Using a spatula, carefully flip each patty. Brush the second side lightly with oil. Return to the broiler for an additional 9 minutes. The second side should develop similar browning and crisping.
Visual cues for doneness: Properly broiled lentil patties should have light golden-brown exteriors with darker spots where caramelization has occurred. The edges should appear slightly crispy. A few blackened edges are desirable—this indicates flavor development. If the patties still appear pale, continue broiling for 1-2 minutes longer.
Test for firmness: Using a spatula, gently press the center of a patty. It should feel slightly firm to the touch but with give. If it feels mushy, the broiler may not have been hot enough; allow to broil for an additional 2-3 minutes.
Remove and rest (3 minutes): Carefully remove the baking sheet from the broiler. The sheet will be extremely hot—use an oven mitt. Allow patties to rest for 3 minutes on the hot pan. This allows steam to escape and the exterior to set further, becoming even crispier.
Phase 5: Final Presentation (5 minutes)
Transfer to serving dish: Using a spatula, transfer broiled lentil patties to a serving platter or individual plates.
Garnish strategically: Scatter crispy shallots, toasted sesame seeds, and sliced scallions (if using) over the patties. Tear fresh Thai basil leaves and sprinkle chopped cilantro over the top.
Add lime and sauce: Place lime wedges on the side for diners to squeeze to taste. If desired, drizzle with your chosen sauce (tamarind-lime sauce, sweet chili sauce, or peanut sauce) or serve on the side for dipping.
Serve immediately: Lentil patties are best enjoyed while still warm, with the crispy exterior intact.
Expert Tips
Lentil variety matters: Red lentils cook quickly and create a creamy center, while brown or French lentils maintain texture and provide structural support. Using a combination ensures proper texture balance. Avoid green lentils, which tend to remain too firm.
Proper moisture content is critical: The lentil mixture should be moist but not wet. If too wet, patties won't develop crispy exteriors during broiling. If too dry, they'll be dense and crack during flipping. The test patty method in step 9 is essential for success.
Broiler distance and temperature: Success depends on proper broiler positioning. Too close (3 inches) and exteriors char before centers warm. Too far (8+ inches) and patties don't crisp properly. The 5-6 inch range is optimal for most broilers, but adjust based on your oven's characteristics.
Oil coating is subtle: Unlike fried preparations, broiled patties need only light oil. Over-oiling causes greasiness without adding much browning benefit. Think "lightly dampened" rather than "coated."
Curry paste selection: Thai red curry paste is traditional, but massaman curry paste creates earthier, richer patties. Green curry paste produces herbaceous, brighter results. Experiment to find your preference. Homemade curry paste yields superior results to commercial versions when available.
Make-ahead strategy: Formed patties can be refrigerated for up to 24 hours before broiling, making this an excellent dish for entertaining or meal planning. Freeze formed patties for up to 3 months. Broil frozen patties directly—add approximately 5 minutes to cooking time.
Variations
Crispy Lentil Cakes with Peanut Sauce (Tord Man Tua with Satay): Reduce curry paste to 2 tablespoons and add 3 tablespoons ground roasted peanuts to the mixture. Prepare a peanut satay sauce on the side (½ cup peanut butter, ¼ cup coconut milk, 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 teaspoon palm sugar, 1 minced garlic clove). Serve patties with sauce for dipping.
Spiced Lentil Patties with Tamarind Glaze: Prepare a tamarind glaze (3 tablespoons tamarind paste, 2 tablespoons palm sugar, 2 tablespoons fish sauce, 1 tablespoon water). Broil patties as directed, then brush with tamarind glaze in the last 2 minutes of cooking. The glaze creates a glossy, tangy exterior.
Herb-Intensive Summer Version: Replace lemongrass and galangal with ¼ cup mixed fresh herbs (Thai basil, cilantro, mint, parsley). Add 1 tablespoon fresh turmeric (or ½ teaspoon ground). Use lime zest instead of kaffir lime leaves. This creates a lighter, more herbaceous version.
Thai Salad Topping: Broil smaller patties (½-inch thick, 1-inch diameter). Crumble after broiling and serve over Thai green salad (som tam or cabbage slaw) with lime dressing. This creates a warm-cold contrast dish that's lighter than eating patties alone.
Coconut-Crusted Crispy Version: Before broiling, roll patties in a mixture of shredded unsweetened coconut, crushed roasted peanuts (¼ cup each), and panko breadcrumbs (¼ cup). Pat coating onto patties, then broil. Cooking time remains similar, but this creates a dramatically crunchier texture.
Storage Instructions
Refrigerator Storage
Cool broiled patties completely (approximately 30 minutes) before refrigerating
Store in an airtight glass container or wrapped tightly with plastic wrap
Refrigerate for up to 5 days
Broiled patties maintain their texture reasonably well and can be served cold as a snack or salad topping
Freezer Storage
Cool patties completely before freezing
Wrap individual patties in plastic wrap, then place in a freezer-safe container or bag
Freeze for up to 3 months
Cooked, broiled patties freeze better than uncooked patties (less texture degradation upon thawing)
Freezer Storage (Uncooked Patties)
Form patties but do not broil
Place on a parchment-lined baking sheet and freeze until solid (approximately 2 hours)
Transfer to freezer-safe containers or bags
Freeze for up to 2 months
Broil frozen patties directly without thawing—add approximately 5 minutes to total cooking time
Reheating Methods
Broiler (preferred): Place on a preheated broiler pan and broil at high for 3-4 minutes per side until heated through. This restores much of the original crispiness.
Oven: Place on a baking sheet at 375°F for 10-12 minutes until heated through.
Stovetop skillet: Heat a cast-iron skillet over medium heat with a light coating of oil. Warm patties for 2-3 minutes per side, creating fresh char spots.
Microwave: Not recommended, as this softens the carefully cultivated crispy exterior.
Serving Suggestions
Over jasmine rice: Serve broiled patties over jasmine rice with a drizzle of tamarind-lime sauce or sweet chili sauce.
In rice bowls: Create a Buddha bowl with jasmine rice, broiled lentil patties, steamed broccoli, shredded carrots, cucumber slices, and a lime-fish sauce dressing.
With Thai salad: Serve alongside som tam (green papaya salad), cabbage slaw, or other Thai vegetable salads.
As lettuce wraps: Crumble broiled patties and serve in butter lettuce or romaine leaves with crispy shallots, cilantro, and mint.
In noodle soups: Float a broiled patty in spicy Tom Yum soup or green curry noodle soup for textural contrast.
As an appetizer: Cut larger patties into quarters and serve with peanut sauce or tamarind sauce for dipping.
Cold appetizer: Serve chilled broiled patties sliced thinly as part of a Thai charcuterie board with fresh herbs, lime wedges, and dipping sauces.
Frequently Asked Questions
Q: My lentil patties fell apart when I tried to flip them. What went wrong?
A: This indicates insufficient binding. Possible causes: (1) lentils were too wet when combined with other ingredients, (2) insufficient starch or egg, or (3) lentils hadn't cooled enough before forming. Solution: When remaking, ensure lentils are thoroughly drained and cooled. Perform the test patty before forming all patties. If mixture is too wet, add starch 1 tablespoon at a time until binding is correct.
Q: Can I use all red lentils or all brown lentils instead of a combination?
A: You can, though results will differ. All red lentils create very soft, creamy patties that brown well but may be mushy inside. All brown lentils create firmer patties with more texture but require longer cooking times and may not brown as evenly. A combination provides the best balance of creaminess and texture while browning evenly.
Q: Why didn't my patties brown despite the high broiler temperature?
A: Most likely causes: (1) broiler wasn't preheated sufficiently (preheat for at least 5 minutes), (2) patties were too thick (thick patties heat through but don't brown quickly), (3) insufficient oil coating, or (4) broiler was too far away. Solution: Ensure proper preheating, keep patties to ½-inch thickness, lightly brush with oil, and position rack 5-6 inches from broiler element.
Q: Can I make these without fish sauce to keep them vegetarian/vegan?
A: Absolutely. Replace fish sauce with soy sauce (1 tablespoon) or tamari (for gluten-free). You may also add 1 tablespoon miso paste whisked into the coconut milk for added umami depth. The flavor will be slightly different—less distinctly Thai, more general Asian—but still delicious. For vegan preparation, use aquafaba (3 tablespoons) instead of the egg for binding.
Q: Can I make these without an oven broiler?
A: Yes. Prepare patties as directed and cook in a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat with 2-3 tablespoons oil. Cook for 4-5 minutes per side until golden-brown and crispy. This produces even better browning and crust compared to broiling, though it requires more active cooking. Pan-frying also works beautifully.
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Ingredient Substitution Guide
Whether you're working around dietary restrictions, allergies, or simply using what's available in your kitchen, these substitutions work well in this thai preparation:
Quinoa: Rinse thoroughly to remove bitterness. Quinoa cooks faster than lentils, so add it later in the cooking process.
Split peas (green or yellow): Cook time is similar. Split peas break down more, creating a creamier texture that works well in soups and stews.
Cauliflower rice: Pulse raw cauliflower in a food processor for a low-carb option. Sauté briefly before using in place of cooked lentils.
Black beans: Drain and rinse canned black beans for a quick swap. They hold their shape better than lentils and add earthy sweetness.
When substituting, always taste and adjust seasoning as you go. Different proteins and ingredients absorb and carry flavors differently, so what works perfectly with lentils may need tweaking with your substitute.
Common Mistakes to Avoid
Even experienced cooks stumble with broiled lentils. Here are the pitfalls to watch for:
Walking away from the broiler: Broiling happens fast, and the line between perfectly charred and burnt is seconds. Stay in the kitchen and watch constantly.
Not preheating the broiler: Turn on the broiler at least 5 minutes before cooking. The element needs time to reach maximum temperature for proper charring.
Using sugary marinades without caution: Sugar burns quickly under the broiler. Apply sweet glazes in the last 2-3 minutes only, or reduce sugar content in marinades.
Using a cold or wet pan: A preheated broiler pan helps food cook evenly. A wet or cold pan creates steam at the surface, preventing the char you want.
Placing food too far from the element: Broiling works by intense direct heat from above. Position the rack 4-6 inches from the element for the best combination of browning and cooking through.
Avoiding these common errors will dramatically improve your results. The difference between good and great often comes down to these small details that many cooks overlook.
Make-Ahead and Meal Prep Tips
This recipe is excellent for meal preparation. Here's how to get the most out of your batch cooking:
Refrigerator storage: 5-7 days in an airtight container. Lentils thicken considerably when stored. Add broth or water when reheating and stir frequently to prevent sticking and scorching.
Freezer storage: Up to 6 months. Green and black lentils hold their shape best for meal prep. Red lentils break down and are better for soups and dals that you'll reheat.
Batch cooking strategy: Cook a big pot of lentils at the start of the week. They're incredibly versatile — add to soups, salads, grain bowls, or serve as a side throughout the week.
Reheating for Best Results
The biggest mistake in meal prep is aggressive reheating that overcooks the protein. Lentils thicken considerably when stored. Add broth or water when reheating and stir frequently to prevent sticking and scorching. For packed lunches, consider bringing components separately and assembling fresh. The texture stays better when sauces and garnishes are added at eating time rather than stored together.
Seasonal Adaptations
Thai cooking balances flavors with seasonal awareness. Spring brings the mango harvest for fresh salads and sticky rice desserts alongside fragrant lemongrass at its most aromatic. Summer's intense heat calls for cooling som tum (papaya salad), refreshing tom yum with seasonal herbs, and coconut-based curries. Autumn means fresh galangal, kaffir lime leaves, and the rice harvest season. Winter brings milder temperatures perfect for rich northern Thai curries like khao soi.
Adapting this recipe to the seasons doesn't just improve flavor — it often reduces cost since in-season produce is more abundant and affordable. Visit your local farmers' market for the freshest seasonal ingredients that will elevate this dish.
Scaling This Recipe
Need to feed more people or cooking for just yourself? Here's how to adjust:
Acid ingredients (citrus juice, vinegar) should be added conservatively when scaling up. Too much acid overwhelms other flavors more quickly than salt or spice.
Seasoning does not scale linearly. When doubling, start with 1.5 times the seasoning and adjust to taste. When halving, use about 60% of the original amount.
When halving this recipe, keep cooking temperature the same but reduce time by about 25%. Less food means less thermal mass, so it heats through faster.
For doubling, use a larger vessel rather than cooking two batches when possible. Proteins cook more evenly in a single batch with proper spacing.
As a general rule, taste frequently when scaling. Your palate is the best guide for getting the balance right at any batch size.
*Last updated: 2026-01-19*