Baked Lentil Patties
These hearty, protein-packed lentil patties are perfectly crisp on the outside and tender on the inside, making them a delicious and healthy plant-based meal.
Ingredients
- •2 cups cooked brown or green lentils (drained well)
- •1/2 cup rolled oats
- •1/2 cup finely diced yellow onion
- •2 cloves garlic, minced
- •1 large egg, lightly beaten
- •1/4 cup chopped fresh parsley
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, use a fork or potato masher to partially mash the cooked lentils, leaving some whole for texture.
- 3
Add the oats, onion, garlic, egg, parsley, cumin, paprika, salt, and pepper to the bowl and mix until well combined.
- 4
Let the mixture sit for 5-10 minutes to allow the oats to absorb moisture, which helps the patties hold their shape.
- 5
Divide the mixture into 8 equal portions and shape them into patties about 1/2 inch thick.
- 6
Place the patties on the prepared baking sheet and lightly brush the tops with olive oil.
- 7
Bake for 15 minutes, then carefully flip each patty and bake for another 10-15 minutes until golden brown and firm to the touch.
💡 Chef tips
- If the mixture feels too wet to form patties, add an extra tablespoon of oats or breadcrumbs.
- These patties freeze beautifully; store them in an airtight container with parchment paper between layers for up to 3 months.
- For a Mediterranean twist, stir in 1/4 cup of crumbled feta cheese or sun-dried tomatoes into the mixture before shaping.
✅ How it should turn out
The finished patties should have a deep golden-brown crust with a savory, earthy aroma and a satisfyingly dense, moist interior.