Description
These hearty and flavorful lentil patties make a perfect meatless alternative that’s packed with plant-based protein and fiber. Easy to prepare and pan-fry, they’re great served on buns as a vegetarian burger or enjoyed as a wholesome main dish with your favorite sauce.
Ingredients
Scale
Main Ingredients
- 1 cup dried brown or green lentils
- 2½ cups water or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- ½ cup rolled oats
- ½ cup breadcrumbs
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Salt to taste
- 1 egg (or flax egg for vegan option: 1 tablespoon ground flaxseed + 3 tablespoons water)
- Oil for pan-frying
Instructions
- Cook the lentils: Rinse the lentils thoroughly and place them in a saucepan with 2½ cups of water or vegetable broth. Bring to a boil, then reduce the heat and let them simmer uncovered for 20 to 25 minutes, until the lentils are tender and most of the liquid has been absorbed. Drain any remaining liquid and set aside to cool slightly.
- Sauté vegetables: While the lentils cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and grated carrot, cooking for an additional 2 minutes to release their aromas and soften the carrot.
- Combine ingredients: In a large mixing bowl, add the cooked lentils, sautéed onion, garlic, and carrot mixture. Stir in the rolled oats, breadcrumbs, tomato paste, soy sauce, cumin, smoked paprika, dried thyme, black pepper, and salt. Mix thoroughly to evenly distribute all ingredients.
- Add egg and mash: Crack in the egg (or add the prepared flax egg if making vegan) and stir well until fully incorporated. Use a fork or potato masher to slightly mash the mixture; this helps bind the ingredients together making it easier to form patties. Let the mixture rest for 10 minutes to allow the oats and breadcrumbs to absorb moisture.
- Form patties: After resting, shape the mixture into 8 small, evenly sized patties, about the size of a hamburger patty.
- Cook patties: Heat oil in a nonstick pan over medium heat. Carefully place the patties in the pan and cook for 4 to 5 minutes on each side, until they develop a golden brown crust and feel firm to the touch. Avoid overcrowding the pan by cooking in batches if necessary.
- Serve: Serve the warm lentil patties on buns as a vegetarian burger, alongside a fresh salad, or with your favorite sauce as a main dish.
Notes
- To make vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- These patties freeze well; cool completely and store in a freezer-safe bag for up to 3 months.
- Reheat frozen patties in a skillet or oven until warmed through.
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or additional oats.
