Ingredients
Scale
- 1 ½ cups (approx. 300g) cooked brown or green lentils: (This is about ¾ cup dry lentils, cooked according to package directions and well-drained. Canned lentils, rinsed and drained, also work – you’ll need about two 15-ounce cans). Brown or green lentils hold their shape well, providing a good texture.
- 1 tablespoon olive oil: Plus extra for greasing the baking sheet. For sautéing the aromatics.
- 1 medium yellow onion (approx. 150g): Finely chopped. Forms the aromatic base.
- 2 cloves garlic: Minced. Adds a pungent, savory depth.
- 1 medium carrot (approx. 70g): Grated or very finely diced. Adds sweetness, color, and nutrients.
- 1 celery stalk (approx. 50g): Finely diced. Provides a subtle savory note and texture.
- ½ cup (approx. 50g) rolled oats (not instant): Acts as a binder and adds a lovely chewy texture. Use certified gluten-free oats if needed.
- ½ cup (approx. 30g) panko breadcrumbs: (Or regular fine breadcrumbs. Use gluten-free if needed). Helps bind and creates a crispier exterior.
- ¼ cup (approx. 15g) fresh parsley: Chopped. Adds fresh, herbaceous notes.
- 1 large egg (or 1 flax egg for vegan): (To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5–10 minutes to thicken). The primary binder for the patties.
- 1 tablespoon soy sauce (or tamari for gluten-free): Adds umami and depth of flavor.
- 1 teaspoon ground cumin: Provides a warm, earthy flavor.
- ½ teaspoon smoked paprika: Adds a subtle smoky flavor and beautiful color.
- ½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme, chopped): Complements the earthy lentils wonderfully.
- ¼ teaspoon ground black pepper: For seasoning.
- ½ – ¾ teaspoon salt: Or to taste. Essential for bringing out all the flavors.
- Optional: 1 tablespoon nutritional yeast: For a cheesy, umami flavor, especially good if making vegan.
- Optional: Pinch of red pepper flakes: For a little kick of heat.
Instructions
- Prepare the Lentils: If you haven’t already, cook your lentils according to package directions until tender but not mushy. Drain them very well, removing as much excess water as possible. If using canned lentils, rinse and drain them thoroughly. Set aside.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped onion, grated carrot, and diced celery. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
- Combine Wet Ingredients (partially): In a large mixing bowl, lightly beat the egg (or prepare your flax egg and add it to the bowl). Stir in the soy sauce (or tamari), ground cumin, smoked paprika, dried thyme, black pepper, salt, nutritional yeast (if using), and red pepper flakes (if using).
- Process the Mixture (Optional but Recommended): Add about half of the cooked and well-drained lentils and all of the sautéed vegetable mixture to the bowl of a food processor. Pulse a few times until the mixture is roughly combined and some of the lentils are broken down, but still with some texture – you don’t want a completely smooth purée. If you don’t have a food processor, you can mash this portion of lentils and the vegetables vigorously with a potato masher or fork in the mixing bowl.
- Combine All Ingredients: Transfer the processed lentil-vegetable mixture from the food processor (if used) to the large mixing bowl containing the egg/flax egg and spice mixture. Add the remaining whole cooked lentils, rolled oats, panko breadcrumbs, and fresh parsley.
- Mix Thoroughly: Using your hands or a sturdy spoon, mix everything together until well combined. The mixture should be moist but firm enough to hold its shape. If it seems too wet, add a little more breadcrumbs or oats, one tablespoon at a time. If it seems too dry, add a tablespoon of water or vegetable broth. Taste a tiny bit (if comfortable, especially if using egg) and adjust seasoning if needed.
- Chill the Mixture (Important!): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to an hour. This step is crucial as it allows the oats and breadcrumbs to absorb moisture, making the patties easier to shape and preventing them from falling apart during baking.
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Shape the Patties: Once chilled, remove the mixture from the refrigerator. Scoop out about ½ cup of the mixture per patty (or your desired size). Roll into a ball, then flatten into a patty about ¾-inch thick and 3-4 inches in diameter. Place the formed patties on the prepared baking sheet, leaving a little space between them. You should get about 6-8 patties depending on size.
- Bake the Patties: Bake for 15-20 minutes on one side. Carefully flip the patties using a thin spatula. Bake for another 10-15 minutes on the other side, or until they are golden brown, slightly crispy on the outside, and firm to the touch.
- Cool Slightly and Serve: Let the baked lentil patties cool on the baking sheet for a few minutes before serving. They will firm up a bit more as they cool. Enjoy them warm!
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fiber: 10g
- Protein: 12g