Quick and easy Vegan Lentil Patties Recipe
A quick, easy and vegan lentil patties recipe which makes a delicious plant based meal
Ever since we went plant-based we started introducing more lentil into our diet. I didn't use to like lentil soup, for example, but now I'm absolutely crazy about it. So recently, I started making lentil patties which are full of goodies. They are lightweight, easy to digest and can be eaten as a main or as a side.
We made four lentil patties and baked some sweet potato chips. When I make patties I sometimes just add all sort of ingredients to them because it's so exciting to try new spices and new veg. Lentil patties are also really easy to shape which I love. I used to have such difficulties making patties when I just started out because I would make them too watery. Not anymore. Besides, I learned that if nothing else, I could add some chickpea flour to make the mixture bind.
So what did I add to our awesome vegan lentil patties? You won't believe it, but I decided to add dried plum and walnuts for added texture, crunch and a touch of sweet. The result? Amazing! I mean G loved them so much, he told me we need to make these every week from now onwards. I guess we found a new family favourite. The trick to these lentil patties is to put very little onion and a dash of cayenne pepper. It's amazing to see how incredible the dried sweet plum tastes like with cayenne on top. In fact, I discovered this trick when I started making sweet potatoes chips. I would add some chilli or cayenne to them and the taste will be incredible.
To start with these vegan lentil patties, you need to have a can of lentil, one spring onion, a handful of walnuts, a handful of dried plum, some chickpea flour (or wholegrain flour) and various spices to taste. I used cayenne, Italian herbs, salt, pepper and a bit of juniper. Last summer, I bought a pack of dried juniper berries and ground them. I've been adding half a teaspoon here and there and my food has been tasting so good. I never thought I would use juniper in my food, but there you have it. It's so important to experiment with spices and your dishes can transform.
I am really excited about sharing this recipe with you. If you decide to make it (and you should because it will taste amazing) don't forget to take a picture and tag us on Instagram #yuzubakes. I can't wait to see it.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total: 20 mins
- Serves 4 people
Categories: Dinner Cusine: Mediterranean
Quick and easy lentil patties recipe made with less than 10 ingredients for a fast, delicious and healthy meal.
- 1 1/4 cup lentils (cooked)
- 1 medium spring onion
- 1/2 cup, chopped walnuts
- 1/2 cup, pitted dried plum
- 1 tbsp chickpea flour
- 1 tsp Italian herbs
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 pinch peppercorn
- 2 cups sweet potato fries (optional)
- 1 serving lettuce mix (optional)
- Drain the lentils then add them to your kitchen blender, together with the rest of the ingredients.
- Pulse until you all ingredients combine well. If your mixture is too sticky, add more chickpea flour to it until it becomes easy to handle
- Divide the mixture into four and with your hands, create round-shaped patties.
- Heat a tablespoon of olive or grape oil into a non-stick pan.
- Add the patties to the pan and cook for about 3-5 minutes on each side until golden brown.
- Serve immediately with oven-baked sweet potato chips and lettuce mix on the side.
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16 g||20%|
|Saturated Fat 1 g||7%|
|Trans Fat 0 g||6%|
|Polyunsaturated Fat 9 g|
|Monounsaturated Fat 2 g|
|Cholesterol 0 mg||0%|
|Sodium 357 mg||16%|
|Total Carbs 37 g||14%|
|Dietary Fiber 9 g||32%|
|Sugar 12 g||24%|
|Protein 9 g||19%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
What do you think?
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