Soy-Free Savory Lentil Patty
Elevate your plant-based menu with these flavorful Soy-Free Savory Lentil Patties, a wholesome option packed with protein and rich, earthy flavors. Made with tender brown lentils, a medley of sautéed vegetables, and a hint of warming spices like cumin and paprika, these patties offer a deliciously hearty texture without relying on soy or processed fillers. Ground flaxseed acts as a natural binder while ground oats keep the mixture gluten-free and nutrient-dense. Perfectly pan-fried for a golden, crispy exterior, these lentil patties can be served as the centerpiece of a vibrant salad, nestled in a bun for a veggie burger, or enjoyed as a wholesome dish on their own. Ready in just an hour, these patties are a versatile and satisfying plant-based delight you'll come back to time and again.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 units Garlic cloves, minced
- 1 medium Carrot, grated
- 1 cup Mushrooms, finely chopped
- 1 cup Oats, ground into flour
- 2 tablespoons Ground flaxseeds
- 6 tablespoons Water (for flaxseed mixture)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
Instructions
Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat and simmer covered for about 15-20 minutes until the lentils are tender. Drain any excess water and set aside.
In a small bowl, mix the ground flaxseeds with 6 tablespoons of water. Let it sit for 5 minutes to thicken.
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the finely chopped onion and minced garlic and sauté until the onion becomes translucent, about 3-4 minutes.
Add the grated carrot and chopped mushrooms to the skillet. Cook for an additional 5 minutes or until the vegetables are softened. Remove from heat and set aside.
In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, ground oats, flaxseed mixture, ground cumin, paprika, salt, black pepper, and chopped parsley.
Mix thoroughly until all ingredients are well incorporated. You can use your hands to ensure even mixing.
Shape the mixture into 8 equal-sized patties.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Place the patties in the skillet and cook for 5-6 minutes on each side, or until golden brown and heated through.
Serve the lentil patties warm, either in a sandwich, on a salad, or as a standalone dish.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 18.9 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 416 mg | 32% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3058 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
