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
Scale
- 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.*
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Stovetop + bake
- Cuisine: American