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These easy Lentil Patties are vegan, gluten-free and packed with plant based protein. Hearty, crispy and flavorful, lentil fritters are perfect for appetizers, snacks, burgers and as an addition to your meals.
Lentils are one of my favorite sources of plant protein. We usually pre-cook a large batch on Sunday to have ready for the week. They go well in nourishing bowls, burger buns and in pasta dishes. A great option for meatless Monday, as a replacement for meat.
I came up with this recipe out of necessity. We had a leftover baked sweet potato and some cooked lentils. Craving something satisfying, last Friday I turned my leftovers into these delicious veggie patties. Made with mashed potato, they’re inspired by my potato fritters recipe. But they have no eggs and come with cooked lentils for a boost of protein and flavor.
Why you will love this recipe
- Healthy and high protein. Made from wholesome ingredients like lentils and sweet potatoes, these patties are rich in fibers, nutrients and plant protein. Lentils also offer a great source of B vitamins and minerals such as iron, zinc and magnesium.
- Diet-friendly. These eggless lentil patties are naturally vegan, gluten-free, dairy-free and grain-free (if using chickpea flour). Further, they’re also low in calories and fats.
- Crispy and delicious. Crispy outside and tender inside, these fritters are a real crowd pleaser. Served in burger patty and avocado mayo, they will satisfy your cravings for vegan fast food.
- Cheap and easy. Lentils and sweet potatoes are budget-friendly foods that you can easily get at the local grocery store. After they have been cooked, preparing these crispy nuggets is as simple as mixing and baking.
- Meal-prep friendly. Make a big batch, freeze extras, and have a healthy snack or meal ready to go anytime.
Ingredients
This recipe requires just 2 main ingredients: sweet potatoes and lentils. Read further for all tips, recommendations and substitutes. You can find the precise measurements both in cups and grams in the recipe card at the end of this blog post.
- Cooked lentils. I like brown lentils, they have a crispy bite and hearty flavor. Red lentils, green lentils or beluga lentils will all work, but each type will provide a slightly different taste and texture. If using red lentils, they may need less cooking.
- Cooked sweet potato. The potato acts as a binder, provides moisture and keeps a tender texture on the inside of your patties. Replace with cooked white potato or pumpkin purée if desired.
- Chickpea flour. This helps absorb moisture and gives the patties structure. As an alternative you can use wholewheat flour, oat flour, spelt flour or regular all purpose flour. Almond flour is a great option to keep them gluten-free and grain-free.
- Olive oil. Extra virgin olive oil adds a good flavor and heart-healthy fats. Regular olive oil or avocado oil are also great.
- Seasonings. This simple recipe has just salt, pepper, plus a touch of onion powder and garlic powder. You can personally it with your favorite seasonings such as dried oregano, ground cumin, turmeric, smoked paprika or Italian seasoning.
How to make lentil patties
Step 1 – Prepare. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. If you haven’t already, cook both lentils and sweet potatoes, keeping in mind that the legumes may need to be soaked ahead of time.
Step 2 – Mix the dough. In a large bowl, combine cooked lentils with sweet potato, olive oil and seasonings. Start mixing, adding flour until the mixture reaches a smooth consistency and is no more sticky.
Step 3 – Bake. Shape the mixture into 10 patties, then place over a baking sheet lined with parchment paper. Bake in hot oven for 20-25 minutes, flipping halfway through. They are ready when gold brown outside and no more wet inside.
Step 4 – Serve. Serve warm with your favorite dipping sauces or as part of a meal. They go well in nourishing bowls, burger buns and pita bread as a tasty alternative to falafels.
Alternative cooking methods
- Skillet. To cook these lentil patties in a pan, heat a bit of oil in a non-stick skillet over medium heat. Once the oil is hot, place the patties in the pan, ensuring they have enough space to cook evenly. Cook each side for about 3-4 minutes, or until golden brown and crispy. Make sure to flip carefully, so they won’t break.
- Air fryer. Preheat the air fryer to 350°F (180°C). Lightly spray or brush the patties with oil, then place them in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through, until they are crispy and firm.
Recipe tips
- Cook lentils the right way. For the best result, cook the lentils until they are soft but still have some texture for a hearty mouthfeel. Do not overcook or they will get too mushy, and do not undercook or they’ll be too crunchy.
- Season to taste. Feel free to customize this recipe with extra seasonings such as ground cumin, dried oregano, thyme, smoked paprika or turmeric. Additionally, adjust with salt and black pepper to your likings.
- Adjust with flour. Depending on the moisture level of your lentils and sweet potato, you may need to add a bit more flour to get the right texture. Add 1 tablespoon at the time, until the dough becomes smooth.
- Change cooking method. As an alternative to baking, you can pan-fry or air fry lentil patties. I’ve included the precise directions on how to make this recipe in a pan and in the air fryer above.
Storage directions
Lentil patties are perfect for meal prepping. Bake a large batch on the weekend and keep leftovers in the fridge or freezer for your upcoming meals. Here’s how to best store and freeze them.
- To store. Let cool completely, then place in an airtight container and refrigerate for up to 4 days.
- To freeze. Place leftovers in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
- To reheat. Reheat fritters in a hot skillet with little olive oil, or warm them up in the air fryer or oven for a couple of minutes. If frozen, there is no need for thawing if you reheat them in an oven.
Frequently asked questions
To keep your lentil patties from breaking apart, adjust the flour until the mixture holds together in a firm, dough-like consistency. Start by adding small amounts of flour, mixing well each time, until they easily form and hold their shape. If they’re too sticky or crumbly, a little extra flour can make a big difference.
If your patties come out mushy, it could be due to excess moisture from the ingredients or not enough flour. Add a bit more flour to absorb the moisture until you reach a doughy texture. Also, if the lentils are overcooked and too soft, they may make the mixture too wet. Cook them just until soft but still tender.
How to serve lentils patties
- Veggie burger: Slide a patty between slices of homemade protein bread or oat bread, then layer with fresh veggies, healthy mayonnaise, and a drizzle of keto BBQ sauce.
- Salad bowl: Top a bed of spinach salad with a warm lentil patty, adding extra toppings like air fryer Brussels sprouts or air fryer tofu for a satisfying and nutritious meal.
- Wrap it up: Use a cottage cheese flatbread or spinach wrap to wrap your lentil patty, filling it with shredded veggies, and a dash of avocado mayo for a delicious meal on the go.
- Classic combo: Pair your lentil patty with a side of air fryer sweet potato fries or baked sweet potato rounds, or go for low calorie air fryer zucchini fries or carrot fries for a lighter option. Perfect with a selection of your favorite dipping sauces.
- Breakfast plate: Add a lentil patty to a savory breakfast plates with cottage cheese scrambled eggs or hard boiled eggs, fresh veggies, and a dollop of baked beans for a protein-packed start to your day.
More vegan finger foods
- Air fryer sweet potato fries
- Air fryer tofu
- Crispy air fryer chickpeas
- Sweet potato chips
- Air fryer zucchini fries
- Carrot fries
- Low calorie fries
Lentil Patties
Ingredients
- 1 ½ cup (300 g) cooked lentils
- 1 cup (200 g) cooked sweet potato, mashed (or white potato)
- 2 – 4 tbsp chickpea flour, or all purpose flour (as needed)
- 1 tbsp olive oil
- salt and pepper, to taste
- ½ tsp onion powder
- ⅓ tsp garlic powder
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. If you haven't already, cook lentils and sweet potato.
- In a large bowl, combine cooked lentils with sweet potato, olive oil and seasonings. Start mixing, adding flour until the mixture reaches a smooth consistency and is no more sticky. Adjust with salt and pepper if needed.
- Shape the mixture into 10 patties and place over the prepared baking sheet.
- Bake in hot oven for 20-25 minutes, flipping halfway through. They are ready when gold brown outside and no more wet inside.
- Serve warm with your favorite dipping sauces or as part of a meal.
Notes
- Seasonings: Feel free to add extra seasonings such as dried oregano, ground cumin, smoked paprika, chili powder or a pinch of turmeric. Adjust the amount of salt and pepper to your own likings.
- Flour: Add flour gradually until you reach a smooth, dough-like texture that holds together well. The exact amount may vary depending on the moisture level in your lentils and sweet potato, as cooked lentils can vary in firmness, and sweet potatoes often contain different amounts of water. Add flour a tablespoon at a time, mixing in between, until the mixture forms a dough.
Good recipe lentils patties! Healthy and delicious too.😋
Hey my dear Liza,
many thanks for your kind feedback. I agree, these veggie patties with lentils are a game changer – healthy and so delicious 😉
Have a great day,
Matteo