🌱 Vegan Lentil Patties 🫘
These Vegan Lentil Patties are crispy on the outside, tender in the middle, and actually filling. Brown lentils get mixed with onion, garlic, breadcrumbs, and savory spices, then pan-fried until golden. A quick glaze at the end makes them shiny, sticky, and a little irresistible.
I love these when I want something hearty without a long ingredient list. They work in a bun, next to mashed potatoes, or just stacked on a plate with parsley.
Jump to Recipe ↓ 🌱
Why You’ll Love These Lentil Patties 💚
- 🌱 Completely vegan
- 💪 High in plant protein
- 🔥 Crispy pan-fried crust
- ✨ Sticky savory glaze
- 🍽️ Actually filling
- 🧊 Great for meal prep
The Secret to Patties That Hold Together
Mash some of the lentils so they act like a binder, but leave plenty whole for texture. Breadcrumbs soak up extra moisture. Chill the shaped patties for 15 minutes if the mix feels soft, then don’t flip them until the first side is deep golden. The glaze goes on at the very end so the crust stays crisp.
Frequently Asked Questions ❓
What lentils should I use? 🫘
Brown or green lentils hold their shape best. Red lentils get too soft for patties.
Can I bake them? 🔥
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping once, then brush with glaze.
Can I freeze them? 🧊
Yes. Freeze cooked patties for up to 2 months. Reheat in a skillet so they stay crispy.
🌱 Vegan Lentil Patties
Ingredients 🛒
For the Patties
- 2 cups cooked brown or green lentils, drained well
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil, for frying
For the Glaze
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce or tamari
- 1 teaspoon balsamic vinegar or ketchup
- Fresh parsley, for garnish
Instructions 👩🍳
- Mash about half the lentils in a bowl, leaving the rest whole.
- Mix in the onion, garlic, breadcrumbs, soy sauce, paprika, garlic powder, onion powder, salt, and pepper until the mixture holds together.
- Shape into 8 patties. Chill for 15 minutes if they feel soft.
- Heat a thin layer of oil in a skillet over medium heat. Cook the patties for 4–5 minutes per side, until deep golden and crisp.
- Whisk the maple syrup, soy sauce, and balsamic. Brush or spoon the glaze over the hot patties.
- Garnish with parsley and serve.
Nutrition
| Nutrient | Per patty (1/8) |
|---|---|
| Calories | 130 |
| Protein | 6g |
| Net carbohydrates | 16g |
| Total carbohydrates | 19g |
| Fiber | 3g |
| Total fat | 4g |
| Sodium | 280mg |
Estimates based on cooked lentils, breadcrumbs, and a maple-soy glaze. Exact numbers may vary by oil used.
Notes & Tips 💡
- If the mix is too wet, add more breadcrumbs. If it’s dry, add 1 tablespoon water or aquafaba.
- Don’t crowd the skillet or the patties will steam instead of crisp.
- These are excellent in a bun with lettuce and sauce, or next to mashed potatoes and gravy.
- A pinch of chili flakes in the glaze adds extra kick.
These Vegan Lentil Patties are crispy, glazed, and actually filling. A simple pan-fried dinner you’ll make on repeat. 🫘🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
