High-Protein Vegan Lentil Patties
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These hearty green lentil patties are crisp and golden outside, tender inside, and hold together without eggs. Oats bind the mixture, mushrooms add savoury depth, and ground flaxseed helps retain moisture. Serve them with salad, grains or in burger buns for an easy plant-based meal. • Drain the lentils thoroughly, as excess water makes the mixture loose and prevents a crisp crust from forming. • Cook one small test patty first to check the consistency. If it falls apart, mix in 1 tablespoon of ground oats and leave the mixture for another 5 minutes. • Do not overcrowd the pan. Leave at least 2 cm between the patties, or they will steam instead of browning. • Turn the patties only after a firm crust has formed, as moving them too soon can cause them to break. • Green lentils can be replaced with brown lentils. Red lentils are unsuitable because they become too soft when cooked. • Replace the button mushrooms with the same quantity of finely chopped oyster mushrooms. • Replace the smoked paprika with sweet paprika and add a pinch of ground coriander. • If gluten is not a concern, replace the certified gluten-free oats with 60 g wholemeal breadcrumbs. Store cooled patties in an airtight container in the fridge for up to 4 days, or freeze them with baking parchment between each patty for up to 2 months. Reheat chilled patties in a lightly oiled frying pan for 2–3 minutes per side. Thaw frozen patties in the fridge before reheating.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 200 gdried green or brown lentils
- 700 mlwater, for cooking the lentils
- 1 tspfine salt, divided
- 1 tbspground flaxseed
- 3 tbspwater, for the flax mixture
- 150 gbutton mushrooms
- 1small onion
- 2 clovesgarlic
- 70 gcertified gluten-free rolled oats
- 2 tbspplain tomato purée
- 1 tspsmoked paprika
- ½ tspground cumin
- ¼ tspground black pepper
- 3 tbspvegetable oil, divided
Instructions
- 1Rinse the lentils, place them in a saucepan with a capacity of at least 2 litres and add 700 ml water. Bring to the boil, reduce the heat and simmer uncovered for 22–28 minutes, until tender. The lentils should mash easily between your fingers without turning mushy. Drain in a sieve and leave for 10 minutes so the excess water drains completely.
- 2Mix the ground flaxseed with 3 tablespoons water and leave for 10 minutes to thicken. Meanwhile, finely chop the mushrooms and onion, then mince the garlic.
- 3Heat 1 tablespoon oil in a 26–28 cm frying pan over medium heat. Cook the onion for 3 minutes, until translucent. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until their liquid has evaporated. Add the garlic and cook for another 30 seconds. Remove from the heat and leave to cool for 5 minutes.
- 4Pulse the oats in a food processor until they resemble coarse flour. Add the well-drained lentils, mushroom mixture, flax mixture, tomato purée, paprika, cumin, black pepper and 3/4 teaspoon salt. Pulse 8–10 times, until the mixture is sticky but still contains small pieces of lentil. Do not blend it into a smooth paste.
- 5Leave the mixture for 10 minutes so the oat flour can absorb the moisture. Divide it into 8 equal portions and, with damp hands, shape into patties about 7 cm wide and 1.5 cm thick. If the mixture is noticeably sticky, chill it for 10 minutes; do not add extra oat flour unless necessary.
- 6Heat the remaining 2 tablespoons oil in a clean 26–28 cm frying pan over medium heat. Arrange the patties in a single layer, cooking them in two batches if necessary. Fry for 4–5 minutes on each side until firm and deep golden brown, turning them only once with a wide spatula. The cooked patties should be hot in the centre and firm around the edges.
- 7Transfer the patties to a plate and leave them to rest for 3 minutes so they can firm up. Serve hot with a vegetable salad, roast potatoes or your favourite vegan sauce.