These lentil patties are eggless, healthy, easy to make, and delicious! Perfect when you only have 15 minutes to cook but still want a hearty and satisfying meal.
Eggless Lentil Patties Recipe
I was planning on publishing this recipe for “Meatless Monday” but life got complicated, and I couldn’t make it. So… please pretend that there is something like “Meatless Thursday”.
Meet my Eggless Lentil Patties … They are super tasty, delicious, and easy to make!
Everyone liked them. They’re crunchy and golden-brown on the outside, tender on the inside, and with an earthy-nutty flavor. I have to admit that I didn’t expect them to be SO delicious!
These patties need some binder to get well-formed and solid. I used a flax-egg because of my daughter’s egg allergy, but you can use a regular egg if you don’t have any food restriction.
Eggless Lentil Patties Ingredients
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Cooked lentils
- Breadcrumbs
- Onion
- Cilantro leaves
- Garlic powder
- Cayenne pepper
- Salt to taste
- 1 flax egg or 1 egg if you are not egg-restricted
- Olive oil
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
These patties are a great option for a weeknight-healthy dinner. They freeze beautifully. So you can make them during the weekend then freeze them for later use. So easy!
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STORING EGGLESS LENTILS PATTIES
Let the cooked patties cool completely, then transfer to an air-tight container and refrigerated for up to 5 days or freeze them for up to a month.
HOW TO SERVE EGGLESS LENTILS PATTIES
Serve them on top lettuce leaves, or tucked into pita pockets with a big dollop of yogurt sauce.
Eggless Lentil Patties
Ingredients
- 1 cup cooked lentils, drained (see notes)
- 1/2 cup breadcrumbs
- 1/2 cup onion, finely chopped
- 1/2 cup cilantro leaves, finely chopped
- 1/4 teaspoon garlic powder
- 1 pinch cayenne pepper
- Salt to taste
- 1 flax egg (or 1 egg if you are not egg-restricted - see notes)
- 2 tablespoons olive oil
- Greek yogurt sauce for serving (optional)
FLAX EGG:
- 1 tablespoon golden flaxseed meal
- 3 tablespoons water
Instructions
Make the Flax Egg:
- Mix golden flaxseed meal water and in a small bowl until well combined. Let it rest for 5 minutes to thicken.
Make the Lentils Patties:
- Mix cooked lentils, breadcrumbs, onion, cilantro, garlic powder, cayenne pepper, salt, and flax egg in a medium bowl.
- Place half of the mixture in a small food processor and process until it has a paste consistency. Combine with another half of the mixture.
- Shape mixture into six 3-inch patties. Notes: I like to use a 1/4 cup to divide the mixture into 6 equal portions.
- Heat the olive oil in a skillet over medium heat. Cook the patties for 2-3 minutes on each side or until golden brown. Or bake at 375º F for about 15 – 20 minutes, gently flipping at the halfway mark.
- Serve with Greek Sauce and greens, if desired.
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Nutrition
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- Cast Iron Skillet
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- Mini Food Processor
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- Glass Mixing Bowl Set
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- Measuring Cups
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