Hearty, Delicious Lentils Patties

Name: Hearty, Delicious Lentils Patties
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 25 patties
Ingredients: 7oz (210g) red dry lentils; 4.6oz (150g) super-firm tofu, grated; ½ cup (4oz/130g) finely chopped parsley; 1 zucchini, peeled and finely grated; 1 yellow onion, finely chopped and sauteed; 1 garlic clove, minced; 5 tbsps whole spelt flour (or use GF flour, for a GF recipe); 4 tbsps breadcrumbs (for a GF recipe, use an option labeled as GF, or replace with more GF flour); 1/2 cup plant-based milk + 2 tbsps flaxseed meal + 2 tsps apple vinegar (referred to as Flax mix); 1 tbsp sweet paprika; Salt & pepper, to taste; 1 tsp baking powder; 2 tbsps nutritional yeast

Golden vegan lentil patties served with beet salad and kalamata olives on a white plate

Prep. Time

45 minutes

Cook Time

30 minutes

Servings

25 patties

Difficulty

Challenging

Nut-Free, Gluten-Free, dairy-free, egg-free

Stovetop

Cooking required:

Allergens:

These lentil patties are the ultimate combination of crispy and tender, packed with rich, savory flavors. The lentils create a hearty base, while a touch of sautéed onions adds depth and sweetness. As the patties cook, they develop a golden, crunchy exterior that contrasts perfectly with the soft, flavorful inside. Whether you're craving a light meal or a satisfying snack, these patties hit the spot. They're easy to make and versatile enough to pair with a variety of sides.

Ingredients

7oz (210g) red dry lentils

4.6oz (150g) super-firm tofu, grated

½ cup (4oz/130g) finely chopped parsley

1 zucchini, peeled and finely grated

1 yellow onion, finely chopped and sauteed

1 garlic clove, minced

5 tbsps whole spelt flour (or use GF flour, for a GF recipe)

4 tbsps breadcrumbs (for a GF recipe, use an option labeled as GF, or replace with more GF flour)

1/2 cup plant-based milk + 2 tbsps flaxseed meal + 2 tsps apple vinegar (referred to as Flax mix)

1 tbsp sweet paprika

Salt & pepper, to taste

1 tsp baking powder

2 tbsps nutritional yeast

Instructions

Cooking the Lentils

In a 4qt pot with a thick base, place the lentils in tap/filtered water (cover the lentils with water to about 2 inches above the lentils).
Bring to boil and reduce to medium heat. Cook for about 25 minutes with a lid on.

**Move to the next step while the lentils are cooking**

Once fully-cooked, strain the lentils and keep them on a strainer for 2-3 minutes, to discard all residual water.

Making the Patties

In a nonstick pan, sautee the onion for 10 minutes on medium heat, or until golden and soften.
To a mixing bowl, add the sauteed onions, grated zucchini, minced garlic, chopped parsley, baking powder, grated tofu, nutritional yeast, salt, paprika and spelt.
In a small cup, mix the flaxseed meal and milk for about 30 seconds. Add 2 tsps apple vinegar and mix well until thick consistency is obtained.
Place a large nonstick pan on the cooktop, and turn it on low/medium heat. Drizzle vegetable oil of choice onto the pan.
Once the lentils are ready, add them to the rest of the ingredients in the mixing bowl and add the flax mix as well.
Mix until consistent (you should get a thick-enough texture, but moist).
Scoop the mixture (make sure it's 'packed' well and condensed) and place it on the pan. Continue scooping and placing the patties side by side on the pan.
Cover with the lid, and allow the patties to cook for about 5 minutes until golden. Flip them and fry the other side for about 2-3 minutes.
Remove the patties and let them cool down.

Best served when warm and fresh, and pairs nicely with rice and a side salad.

Notes

The spelt flour can be replaced with all-purpose flour, whole-wheat flour or GF flour, as needed.
For a nut-free recipe, choose a plant-based milk that is free of this allergen.