Delicious oven baked vegan lentil patties packed with veggies and herbs. Tender on the inside and slightly crispy on the outside. A great savoury snack for kids, appetiser or side.
If you’re looking for a yummy savoury snack idea that’s nutritious and easy to make, then these lentil patties are for you. They’re made from red lentils, carrot, zucchini, your favourite herb and breadcrumbs. They only take 30 minutes to make, are a great source of plant based protein, and can be seasoned and flavoured in so many ways.
Best of all, no food processor or other special equipment required! Just one bowl, your hands and a sheet pan. These wholesome patties make a great finger food snack for kids, sandwich filler, or served with your favourite dipping sauce alongside a main meal.
Ingredients you’ll need
For this lentil patties recipe you’ll red lentils, some veggies, seasonings and breadcrumbs to bind them together.
- Lentils: Make sure to use dried red lentils as they get softy and mushy one cooked.
- Onion: Adds great flavour. You can use brown for red onion if you prefer.
- Carrot: Some grated carrot adds flavour and is a great way to incorporate some vegetables without it being obvious.
- Zucchini: You’ll need to grate and squeeze out the moisture from one zucchini. Make sure to remove as much water as possible so the patties bind well.
- Breadcrumbs: I used gluten free rice breadcrumbs but regular or panko breadcrumbs will work. You may need to add extra if your batter is too “wet”.
- Seasonings: To make the lentil patties super flavourful we add lots of fresh parsley, garlic powder, salt and pepper.
- Olive Oil: A good spray to make the patties bake nicely. This helps give them a slightly crispy exterior.
How to make lentil patties
Another great thing about lentil patties is that they are a vegan, so you can taste the mixture as you go!
Cook the lentils: First, rinse the red lentils in a sieve under running water to remove any debris. Then transfer the lentils to a large pot along with the water and pick off salt. Bring the water to a boil and allow the lentils to simmer for about 15 minutes until they are tender and partially falling apart.
Prepare the vegetables: Cut the onion into a fine dice, chop the parsley, and grate the carrot and zucchini. Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
Make the patty mixture: Once the lentils are cooked and cooled, add them to a large bowl along with the onion, carrot, herbs, garlic, breadcrumbs and seasonings.
Form the patties. Using a 1/4 cup size measuring cup, form the mixture into 12 patties, each about one-inch thick. You want to pack the mixture together a bit, but not squish it too tightly.
Bake: Place the patties on the baking sheet and spray the tops with oil. Bake for 30 minutes or until golden, flipping halfway
Enjoy! Serve with your favourite dipping sauce and fresh lemon.
Tips and variations
- Use different herbs and spices: Try adding coriander (cilantro), basil, cayenne pepper or curry powder.
- Add cheese: You can add 1/3 cup grated parmesan cheese or nutritional yeast to the batter for a delicious cheesy flavour. Alternatively sprinkle the top of each patty with grated cheese before baking, I love doing this!
- For crispier outsides: Press some breadcrumbs to the outside of the lentil fritters before cooking. If baking, make sure to spray the tops with oil.
- You could also form these lentil patties into red lentil ‘meatballs’.
- Other vegetables: Finely chopped celery, red capsicum (bell pepper), broccoli and other veggies are all welcome here! If you are adding a lot, you may need to add additional breadcrumbs to keep the mixture together.
How to serve
These lentil patties can be served as an appetiser, snack, side and main. Here are a few ways to enjoy them:
- Stuff in a pita wrap or tortillas with a cucumber tomato salad and a drizzle of creamy sauce. Tahini or my broccoli hummus would be lovely.
- Over a bed of salad like this broccoli crunch salad or roasted beetroot broccoli salad.
- Serve them as fritters with paprika feta dip, carrot sriracha hummus or lemon dill hummus dipping alongside a fresh salad or in a buddha bowl.
How to store
- Fridge: To store, refrigerate leftover patties in an airtight container for up to 5 days.
- Freeze: Wrap each patty in freezer paper and store them in a sealed freezer bag. Freeze for up to 3 months.
- Reheat: To reheat the patties, you can do so in a skillet, microwave or in the oven until warmed through. Be careful not to burn them, though.
Recipe FAQ
Yes, the lentil patties can be prepared in advance. Shape and refrigerate covered with cling wrap up to 2-3 days before cooking.
Yes! I suggest placing a sheet of parchment paper in your basket so the mixture doesn’t fall through the cavities. Spray the top of the Pattie’s with a little oil and cook at 360 °F/180°C for around 15 minutes in an air fryer, flipping after 8 minutes.
More side dishes
Baked Sweet Potato Zucchini Tots
If you try this lentil patties recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make
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Lentil Patties
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 patties 1x
- Category: Side
- Method: Stovetop + bake
- Cuisine: American
Description
Delicious oven baked vegan lentil patties packed with veggies and herbs. Tender one the inside and slightly crispy on the outside. A great savoury snack for kids, appetiser or side.
Ingredients
- 1 cup (200g) red split lentils
- 1/2 a brown onion, diced
- 1 large (150g) grated zucchini, squeezed*
- 1 cup (100g) grated carrot
- 1/4 cup chopped parsley
- 1/2 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Olive oil, to cook
Instructions
- To cook red lentils, rinse them under running water to remove debris. Place lentils in a pot with 3 cups of water and 1/2 teaspoon salt. Bring to a boil and simmer for 15 minutes until tender and partially breaking apart. If there is still liquid in the pot afterwards, drain the lentils in a fine-meshed sieve.
- Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
- Preheat the oven to 180C/ 350F, line a sheet pan with parchment paper and lightly grease with oil.
- Once the lentils are cooked and cooled, add them to a large bowl along with the onion, carrot, herbs, garlic, breadcrumbs and seasonings.
- Form the mixture into 12 patties (about 1/4 cup each) and one-inch thick. Roll the mixture into a ball and gently flatten.
- Place the patties on the baking sheet and spray the tops with oil. Bake for 30 minutes or until golden, flipping halfway.
- Serve with your favourite dipping sauce and fresh lemon.
Notes
Stovetop option: Heat a skillet with 1 tablespoon of oil, and fry the patties in the oil for about 3-4 minutes per side. They should be brown and crispy. Cook in batches, depending on the side of your pan.*
Can you make the lentil mixture and refrigerate until next day?
Hey Ginny, yes! I usually do this myself. Make the mixture, refrigerate it, then form into patties and cook the next day 🙂
I made these with frozen mixed veggie blend (onion, carrot, celery and peppers), rinsed under hot water, drained, then squeezed as suggest in recipe, they turned out so yummy! Thanks so much, will absolutely make them again.