Vegan Breakfast Patties
Start your day with these hearty and flavorful vegan breakfast patties, a perfect plant-based alternative that’s packed with protein and fiber. Made with wholesome ingredients like cooked lentils, rolled oats, and chickpea flour, these patties are seasoned to perfection with smoked paprika, ground cumin, and a hint of garlic for a smoky, savory kick. Grated carrots and fresh parsley add texture and brightness, while a flaxseed "egg" ensures everything binds together beautifully. Golden-crispy on the outside and tender on the inside, these patties are quick to prepare, taking just 30 minutes from start to finish. Enjoy them as a satisfying addition to your breakfast plate, or tuck them into wraps or sandwiches for a versatile, meal-prep-friendly dish that’s both nutritious and delicious. Perfect for vegan diets and those seeking healthy breakfast recipes!
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Recipe Information
Ingredients
- 1 cup cooked lentils
- 0.5 cup rolled oats
- 0.25 cup chickpea flour
- 1 medium carrot, grated
- 0.5 medium onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons parsley, chopped (optional)
- 2 tablespoons vegetable oil, for frying
Instructions
In a small bowl, mix ground flaxseed and water. Let it sit for 5 minutes to form a flax egg.
In a large mixing bowl, combine the cooked lentils, rolled oats, and chickpea flour. Mash the lentils slightly with a fork or potato masher, leaving some texture.
Add the grated carrot, diced onion, minced garlic, flax egg, soy sauce, olive oil, smoked paprika, ground cumin, black pepper, and salt. Mix thoroughly until the mixture holds together. Fold in the parsley, if using.
Using clean hands, form the mixture into 8 even-sized patties about 2.5 inches wide and 0.5 inch thick.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Place the patties in the pan, being careful not to overcrowd them.
Cook the patties for 3-4 minutes on each side, or until golden brown and crispy. If necessary, cook them in batches, adding more oil as needed.
Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Serve immediately as part of a breakfast plate, or use them as a filling for sandwiches or wraps. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 13.2 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1919 mg | 41% | |
*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.
