Whether you’re making lunchboxes for the week, looking for a meatless main, or just want a wholesome snack, these little guys always deliver. Made with red lentils, grated veggies, and spices, they’re crispy on the outside, tender on the inside, and completely customizable.
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Why You’ll Love Baked Lentil Veggie Patties
✔ High in protein and fiber – Thanks to the lentils and veggies.
✔ Freezer-friendly – Perfect for busy weeks.
✔ No frying mess – Just pop them in the oven.
Tips for the Best Baked Lentil Veggie Patties
✔ Grate the veggies finely – It blends better and keeps the texture smooth.
✔ Flip patties halfway through baking – Promotes even browning and crisp edges.
✔ Don’t skip the cooking spray – Lightly spray your parchment or baking sheet and the tops of the patties for better browning and easy release.
FAQs
Let the dish cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
Yes! Place in a freezer-safe container or zip-top bag, label with the date, and freeze for up to 2–3 months.
For best results, reheat in the oven or on the stovetop over low heat until warmed through. If reheating from frozen, let it thaw overnight in the fridge first.
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Baked Lentil Veggie Patties
Description
Equipment
- Grater OR
Ingredients
- 1 cup red lentils rinsed
- 1 medium potato peeled and finely grated
- 2 carrots peeled and finely grated
- optional 1 small onion, finely grated (adds great flavor)
- ½ cup breadcrumbs plus a little more if needed
- ½ cup chopped parsley or cilantro or a mix of both
- 2 large eggs
- 2 Tablespoons olive oil
- ½ Teaspoon paprika
- ½ Teaspoon garlic powder
- 1 Teaspoon salt
- Black pepper to taste
- cooking spray
Instructions
- Line a baking sheet with parchment paper and spray the tops with a bit of oil.
- Preheat the oven to 400°F (200°C).
- In a medium pot, combine the red lentils with 3 cups of water. Bring to a boil, then cover, reduce the heat to low, and cook for 15–20 minutes, or until the lentils are very soft.
- Drain well, let cool, and transfer to a large mixing bowl.
- Add the grated potato, carrots, and onion (optional). You can grate them by hand or use a food processor to save time.
- Add the breadcrumbs, chopped herbs, eggs, olive oil, and spices. Mix everything together until you have a uniform mixture.
- With wet hands, form the mixture into patties of your desired size (this recipe makes 12–14).
- If the mixture feels too loose, add a little more breadcrumbs or chill it in the fridge for about an hour to help it firm up.
- Spray the tops of the patties, then bake for about 20 minutes, or until golden and slightly crispy on the outside, flipping halfway through.