These incredible plant-based lentil patties will completely change how you think about vegetarian cooking. With their perfectly crispy exterior and tender, flavorful interior, they deliver all the satisfaction of traditional meatballs while being completely meat-free. Paired with creamy mashed potatoes and rich onion gravy, this comfort food recipe proves that lentils can be the star of any dinner table.
Ingredients
For the Lentil Patties:
- 200g brown or green lentils / 1 cup uncooked (yields about 2 cups cooked)
- 1 small onion, finely chopped / about 150g
- 1 garlic clove, finely chopped
- 1 carrot, grated / about 100g
- 2 tbsp oatmeal / 30g
- 2 tbsp breadcrumbs / 20g
- 1 tbsp tomato paste / 15g
- 1 tsp mustard / 5g
- Salt, pepper, paprika to taste
- Oil for frying
For the Mashed Potatoes:
- 600g floury potatoes / 1.3 lbs (about 4 cups roughly diced)
- 100ml oat or soy milk / ⅓ cup + 1 tbsp
- 1-2 tbsp vegan butter / 15-30g
- Salt and nutmeg to taste
For the Onion Sauce:
- 2 medium onions / about 300g
- 1 tbsp plain flour / 15g
- 250ml vegetable broth / 1 cup
- 1 tsp soy sauce / 5ml
- Oil for cooking
- Salt and pepper to taste
Instructions
Preparing the Lentils
- Rinse the brown or green lentils thoroughly under cold water and place them in a medium saucepan.
- Cover with fresh water and bring to a boil over high heat.
- Reduce heat to medium and simmer for 20-25 minutes until the lentils are tender but still hold their shape.
- Drain the cooked lentils and let them cool slightly.
Making the Lentil Patties
- In a large mixing bowl, combine the cooked lentils with finely chopped onion, minced garlic, and grated carrot.
- Add the oatmeal, breadcrumbs, tomato paste, and mustard to the mixture.
- Season generously with salt, pepper, and paprika, then mix everything together until well combined.
- Using your hands, form the mixture into small patties, about 2 inches in diameter.
- Heat oil in a large skillet over medium-high heat and fry the patties until golden brown and crispy on both sides, about 3-4 minutes per side.
Preparing the Mashed Potatoes
- Peel and roughly dice the floury potatoes, then boil them in salted water for 15-20 minutes until fork-tender.
- Drain the potatoes thoroughly and mash them with a potato masher or ricer.
- Gradually add the oat or soy milk and vegan butter, mixing until smooth and creamy.
- Season with salt and a pinch of nutmeg to taste.
Making the Onion Sauce
- Slice the onions thinly and heat oil in a medium saucepan over medium heat.
- Add the sliced onions and cook until translucent and lightly golden, about 8-10 minutes.
- Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook the flour.
- Gradually whisk in the vegetable broth to prevent lumps from forming.
- Add the soy sauce and simmer the sauce for 5-7 minutes until it thickens slightly.
- Season with salt and pepper to taste.
Time and Serving Information
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Serves: 4 people
Nutrition per serving: Approximately 380 calories, 15g protein, 8g fiber, rich in iron and folate
Why This Recipe is Healthy and Delicious
This lentil patty recipe is a nutritional powerhouse that doesn’t compromise on flavor. Lentils are an excellent source of plant-based protein, providing all essential amino acids when combined with the oats and vegetables in this dish. They’re also packed with fiber, which supports digestive health and helps maintain stable blood sugar levels.
The recipe is naturally low in saturated fat while being rich in iron, folate, and potassium. By using whole food ingredients and avoiding processed meat substitutes, you’re getting maximum nutrition from every bite. The combination of vegetables adds antioxidants and vitamins, while the oatmeal provides heart-healthy beta-glucan fiber.
This comfort food makeover proves that plant-based eating can be both satisfying and delicious, making it perfect for anyone looking to incorporate more vegetables into their diet without sacrificing the hearty, filling qualities of traditional comfort foods.