These oven-baked lentil patties are a wholesome, plant-based delight that’s both satisfying and versatile.
Packed with protein, fiber, and nutrient-rich vegetables, they offer a guilt-free snack or side that’s low in saturated fat and high in plant-powered goodness.
Quick to prepare and easy to bake or pan-fry, they’re perfect for weeknight dinners, meal prep, or kid-friendly lunches that everyone will enjoy.
Crispy Lentil Patties
Equipment
- 1-Medium pot
- 1 fine-mesh sieve
- 1 large mixing bowl
- 1 Sheet pan
- Parchment Paper
- Grater
- Knife
- Cutting board
Ingredients
- 1 cup 200 g red split lentils
- ½ medium brown onion diced
- 1 large zucchini 150 g, grated and squeezed
- 1 cup 100 g grated carrot
- ¼ cup fresh parsley chopped
- ½ cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for cooking
Instructions
- Prepare the Lentils: Begin by thoroughly rinsing 1 cup (200 g) of red split lentils under cold running water. This removes any dirt or debris and ensures a clean, smooth texture. Transfer the rinsed lentils to a medium-sized pot and add 3 cups of water along with ½ teaspoon of salt. Place the pot over medium-high heat and bring the water to a gentle boil. Once boiling, reduce the heat to a simmer and cook the lentils uncovered for approximately 15 minutes, stirring occasionally. The lentils should be tender but still slightly holding their shape. If there is excess water remaining in the pot after cooking, carefully drain it using a fine-mesh sieve and let the lentils cool slightly before using.
- Prepare the Vegetables: While the lentils are cooking, prepare the vegetables. Grate 1 large zucchini (about 150 g) using a box grater. Place the grated zucchini into a clean kitchen towel or layer of paper towels and gently press to squeeze out as much excess moisture as possible. This step is crucial to prevent the patties from becoming soggy. Next, grate 1 cup (100 g) of carrot and finely dice ½ a medium brown onion. Chop ¼ cup of fresh parsley and set all vegetables aside for combining later.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 180°C (350°F). Line a sheet pan with parchment paper to prevent sticking and lightly brush or spray it with olive oil for extra crispiness. Having the oven and baking sheet ready ensures that the patties cook evenly and develop a golden, slightly crispy exterior.
- Combine Lentils and Vegetables: Once the lentils have cooled enough to handle, transfer them into a large mixing bowl. Add the squeezed zucchini, grated carrot, diced onion, and chopped parsley. Sprinkle in ½ cup of breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Using a spatula or clean hands, gently fold all ingredients together until well combined. The mixture should be slightly sticky and hold together when pressed. If it feels too loose, add an additional tablespoon of breadcrumbs at a time until the right consistency is achieved.
- Shape the Patties: Portion the mixture into 12 equal portions (approximately ¼ cup each). Roll each portion into a ball using your hands, then gently flatten it into a patty about one inch thick. Take care to keep the shape consistent for even cooking. You can use your palm and fingers to gently press the edges so the patties are compact and will hold together during baking.
- Prepare Patties for Baking: Arrange the formed patties evenly on the prepared baking sheet, leaving a small gap between each one for heat circulation. Lightly spray or brush the tops of the patties with olive oil. This will help them brown evenly in the oven and develop a slightly crispy exterior.
- Bake the Patties: Place the baking sheet in the preheated oven and bake for 30 minutes. Halfway through the baking time (around 15 minutes), carefully flip each patty using a spatula to ensure both sides brown evenly. Bake until the patties are golden brown and slightly firm to the touch. The outside should have a delicate crispiness, while the inside remains tender and flavorful.
- Serve and Enjoy: Once baked, remove the patties from the oven and let them rest for 2–3 minutes. Serve warm with your favorite dipping sauce, such as vegan aioli, hummus, or a squeeze of fresh lemon juice. These patties can be enjoyed as a satisfying snack, a side dish, or part of a wholesome meal.
Notes
- Make sure to squeeze excess water from zucchini thoroughly—this keeps the patties firm and prevents them from falling apart.
- Red lentils cook quickly and become soft easily; monitor them to avoid overcooking into mush.
- You can adjust the seasoning to your taste; paprika, cumin, or chili powder are excellent additions.
- Uniform patty size ensures even cooking. Using a ¼ cup scoop is a simple way to keep them consistent.
- Both oven-baking and stovetop frying work well. Baking produces a lighter, hands-off version, while frying gives a richer crispiness.
- These patties are kid-friendly and versatile—serve as snacks, sandwich fillers, or a protein-packed side.
Chef’s Secrets For Perfect Patties
The key to flawless lentil patties lies in moisture control and texture balance.
Squeezing the zucchini and ensuring lentils are slightly cooled before mixing prevents the patties from being too soft.
Don’t overwork the mixture when combining ingredients; gentle folding keeps them tender.
For a richer flavor, lightly toast the breadcrumbs before mixing, or add finely chopped roasted garlic or herbs.
A quick spritz of oil on top before baking enhances the golden crust without adding excess fat.
Serving Suggestions To Impress Guests
These lentil patties are wonderfully versatile and can be served in multiple ways.
Try them with a creamy vegan yogurt or tahini sauce, or pair with a tangy tomato salsa for a fresh contrast.
Serve on whole-grain buns with leafy greens for a satisfying plant-based burger.
They also pair well with quinoa or brown rice salads, roasted vegetables, or simple dipping sauces for a party appetizer platter.
A squeeze of fresh lemon over the top elevates the flavors instantly.
Storage Tips To Keep Patties Fresh
Cooked lentil patties can be stored in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them in a single layer on a tray first, then transfer to a freezer bag for up to 3 months.
Reheat baked patties in an oven at 180°C (350°F) for 10–12 minutes or pan-fry briefly to restore crispiness.
Avoid microwaving if possible, as this can make them slightly soggy.
Always allow frozen patties to thaw for best texture.
Frequently Asked Questions
1. Can I use other types of lentils?
Yes, brown or green lentils can be used, but cooking time will vary. Red lentils are preferred for their softness, which helps bind the patties.
2. How can I make these gluten-free?
Simply replace the breadcrumbs with gluten-free breadcrumbs, oat flour, or ground almonds. This maintains the texture while keeping them gluten-free.
3. Can I prepare the patties ahead of time?
Absolutely. You can mix the ingredients and shape the patties a few hours in advance or even the day before. Keep them covered in the refrigerator until ready to bake or fry.
4. How do I make the patties extra crispy?
For maximum crispiness, bake at 200°C (390°F) for the last 5–7 minutes, or lightly pan-fry after baking. Spritzing with a little olive oil helps achieve a golden finish.
5. Are these suitable for meal prep?
Yes! They store well in the fridge or freezer and can be easily reheated. They make a perfect grab-and-go protein option for lunches or quick dinners throughout the week.
