These Healthy Lentil Patties are healthy, easy to make, and delicious! Perfect when you only have a few minutes to cook but still want a satisfying meal. The recipe includes many tricks and tips, plus how to make them gluten- and egg-free.
Savor the Flavor: Healthy Easy Lentil Patties Recipe
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 restrictions.
These patties are a great option for a weeknight-healthy dinner. They freeze beautifully. So you can make them during the weekend and then freeze them for later use. So easy!
What To Love About This Recipe
- Easy to Make: Crafting these Lentil Patties is a breeze. From preparation to plating, this recipe is a testament to simplicity without compromising on taste.
- Healthy & Fulfilling: Packed with nutrients, fiber, and protein, these patties offer a wholesome meal that satisfies hunger and promotes overall well-being.
- Flavourful & Wholesome: The combination of ingredients blends together harmoniously, creating an explosion of flavors in every bite. The earthy lentils mingle with aromatic spices to create a symphony of taste.
- Simple Ingredients: Utilizing everyday pantry staples like lentils, breadcrumbs, and spices, this recipe proves that gourmet meals can sprout from humble ingredients.
- Kid-Friendly: Kids adore these patties! Their vibrant colors, satisfying crunch, and delightful flavors make them a hit with the little ones, making mealtime enjoyable for the whole family.
Eggless Lentil Patties Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Lentils: The star of the show, lentils provide a hearty base for these patties, delivering protein and a meaty texture. Read about the best lentils to make patties below.
- Breadcrumbs or Panko: Acting as a binding agent, breadcrumbs or Panko gives structure to the patties. For a gluten-free option, choose gluten-free breadcrumbs or use ground oats.
- Onion: Adds depth of flavor and sweetness to the patties when sautéed. Feel free to swap with shallots or scallions for a different flavor profile.
- Cilantro: Fresh cilantro imparts a vibrant, herbaceous note to the patties. If you do not like cilantro, parsley or basil can be substituted.
- Garlic Powder: Aromatic and versatile, garlic powder infuses the patties with a savory, garlicky essence. Fresh minced garlic can be used as an alternative.
- Cumin: Adds warmth and earthiness to the mix, enhancing the overall flavor profile of the patties.
- Paprika & Cayenne Pepper: Lend a gentle heat and smoky undertone to the patties, elevating their taste. Adjust the quantity to suit your spice preference.
- Salt: Balances the flavors and brings out the taste of other ingredients.
- Binder: Choose between a flax egg or a regular egg to bind the ingredients together. A flax egg (made by mixing ground flaxseed and water) is a great substitute if you have an egg allergy.
- Olive Oil: Used for sautéing the onions and giving the patties a crispy exterior. It can be substituted with other cooking oils like avocado or grapeseed oil.
Best Lentil to Make Patties
For making lentil patties, different types of lentils can be used, but some work better than others due to their texture and how well they hold together when cooked. Here are a few types of lentils that are commonly used and work well for patties:
- Brown Lentils: These are the most common and versatile type of lentils. They hold their shape fairly well after cooking and have a mild, earthy flavor. Brown lentils are great for patties due to their texture.
- Green Lentils: Similar to brown lentils, green lentils maintain their shape when cooked and have a slightly peppery flavor. They work well in patties and offer a slightly firmer texture compared to other types.
- French Lentils (Puy Lentils): These are small, dark green lentils that hold their shape exceptionally well after cooking. French lentils have a slightly nutty flavor and a firm texture, making them perfect for patties.
- Black Lentils (Beluga Lentils): These lentils are small and black, resembling beluga caviar. They hold their shape when cooked and have a rich, earthy flavor. Black lentils add a unique color and texture to patties.
💡 Pro-Tip: When making lentil patties, it’s essential to cook the lentils until they’re tender but not mushy. This ensures that the patties hold together well while forming and cooking. Experimenting with different types of lentils can also bring varied textures and flavors to your patties, allowing for more creativity in your recipes.
How to Make Healthy Easy Lentil Patties Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cook The Lentils
Place lentils with water in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer for 15 – 20 minutes, or until tender but not mushy. Remove from heat. Cool till just warm. Drain water. Then, place half of the cooked lentils in a small food processor and process them until they have a paste consistency. Combine with another half of the lentil.
- Make The Patties Mixture
Mix lentil mixture, breadcrumbs, onion, cilantro, garlic powder, cumin, paprika, pepper, salt, and flax egg in a medium bowl. Mix well. Refrigerate for 30 minutes (optional if finding hard to roll mixture).
- Shape and Cook
Shape the mixture into six 3-inch patties. Note: 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 375° F (190° C) for about 15 – 20 minutes, gently flipping at the halfway mark.
Recipe Tips
- Prep Work: Ensure lentils are cooked to the right consistency. Overcooking can result in mushy patties, so watch the cooking time closely.
- Uniform Size: To ensure even cooking, shape the patties to a uniform thickness and size. I like to use a 1/4 cup to divide the mixture into 6 equal portions.
- Chilling Time: Allow the patties to chill in the refrigerator for at least 30 minutes before cooking. This helps them hold their shape better.
- Storage: These patties can be refrigerated for up to 5 days or frozen for longer storage. Place parchment paper between patties to prevent sticking.
- Double or Triple the Recipe: Store extra patties in the fridge or freezer for future use, reducing the need to cook from scratch every time. Extra batches can be frozen individually, allowing for convenient, on-the-go meals in the future. Frozen lentil patties can be easily reheated in a skillet, oven, or microwave for a quick and satisfying meal.
Substitutions, Additions & Variations
- Mushroom Lentil Patties: Add finely chopped mushrooms to the mixture for an extra umami punch.
- Spicy Lentil Patties: Increase the amount of cayenne pepper or add chopped jalapeños for a spicy kick.
- Cheesy Lentil Patties: Mix in grated cheese before shaping the patties for a gooey, cheesy center.
- Gluten-Free: Use gluten-free breadcrumbs or ground oats instead of regular breadcrumbs for a gluten-free option.
- Vegetable Additions: Experiment by adding grated carrots, zucchini, or bell peppers for added texture and nutrients.
Serving Suggestions
Lentil patties offer a versatile base that pairs well with various sides and accompaniments. Here are some serving suggestions to complement and enhance the flavors of lentil patties:
- Whole Grain Buns or Bread: Serve the patties as a burger or sandwich filling between whole grain buns or bread slices. Top with fresh lettuce, sliced tomatoes, onions, avocado, and a dollop of your favorite sauce or spread, like tahini sauce or tzatziki.
- Salad Greens: Place lentil patties on a bed of mixed greens, such as spinach, arugula, or kale, accompanied by a vibrant salad loaded with colorful veggies like bell peppers, cucumber, carrots, and radishes. Drizzle with a light vinaigrette or citrus dressing.
- Grain Bowls: Incorporate lentil patties into a grain bowl by serving them alongside quinoa, brown rice, or couscous. Add roasted or grilled vegetables, such as broccoli, sweet potatoes, zucchini, and bell peppers. Drizzle with a flavorful sauce or tahini dressing.
- Dips and Sauces: Pair lentil patties with a selection of dips and sauces like tzatziki, hummus, avocado sauce, or a tangy yogurt-based sauce. These dips add moisture and complementary flavors to the patties.
- Roasted Vegetables: Serve lentil patties with a medley of roasted vegetables, such as cauliflower, Brussels sprouts, eggplant, and cherry tomatoes. Season the veggies with herbs and spices for added flavor.
- Side of Grains: Accompany lentil patties with a side of cooked grains like quinoa, bulgur, or couscous. Season the grains with fresh herbs, lemon zest, or a squeeze of citrus juice for brightness.
- Pickled Vegetables: Add a tangy kick to your meal with a side of pickled vegetables like carrots, red onions, or cabbage. Their acidity complements the savory flavors of the lentil patties.
Storing and Freezing Instructions
Let the cooked patties cool completely, then transfer to an air-tight container and refrigerate for up to 5 days or freeze them for up to a month.
💡Pro-Tip: When freezing, layer patties with parchment paper to prevent sticking.
Healthy Easy Lentil Patties FAQs
Absolutely! Bake in a preheated oven at 375°F (190°C) for approximately 15 – 20 minutes, flipping halfway through, until golden brown.
Yes, various types of lentils can be used, but cooking times may vary. Adjust accordingly to achieve the desired texture. Read my favorite lentils to make patties above.
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Recipe Card 📖
Healthy Easy Lentil Patties
Ingredients
- 1/2 cup dry lentils
- 2 1/4 cup water
- 1/2 cup breadcrumbs or panko
- 1/2 cup onion, finely chopped
- 1/2 cup cilantro leaves, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper (or black peper if you dont want the heat)
- 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
Cook the Lentils:
- Place lentils with water in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer for 15 – 20 minutes, or until tender but not mushy. Remove from heat. Cool till just warm. Drain water.
- Place half of the cooked lentils in a small food processor and process until it has a paste consistency. Combine with another half of the lentil.
Make the Flax Egg:
- Mix golden flaxseed meal and water in a small bowl until well combined. Let it rest for 5 minutes to thicken.
Make the Lentils Patties:
- Mix lentil mixture, breadcrumbs, onion, cilantro, garlic powder, cumin, paprika, pepper, salt, and flax egg in a medium bowl. Mix well. Refrigerate for 30 minutes (optional if finding hard to roll mixture).
- Shape mixture into six 3-inch patties. Note: 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.
- Prep Work: Ensure lentils are cooked to the right consistency. Overcooking can result in mushy patties, so watch the cooking time closely.
- Uniform Size: To ensure even cooking, shape the patties to a uniform thickness and size. I like to use a 1/4 cup to divide the mixture into 6 equal portions.
- Chilling Time: Allow the patties to chill in the refrigerator for at least 30 minutes before cooking. This helps them hold their shape better.
- Storage: These patties can be refrigerated for up to 5 days or frozen for longer storage. Place parchment paper between patties to prevent sticking.
- Double or Triple the Recipe: Store extra patties in the fridge or freezer for future use, reducing the need to cook from scratch every time. Extra batches can be frozen individually, allowing for convenient, on-the-go meals in the future. Frozen lentil patties can be easily reheated in a skillet, oven, or microwave for a quick and satisfying meal.
Renee says
I had to start doubling the recipe, my husband and 7 year old LOVE these patties!! We are plant-based and this is the perfect addition when I want a “meat” and sides. For instance tonight we are having these patties with vegan mac n cheese and cabbage/cornbread. I’ve had it on top of rice and made a gravy to go on top. I’ve had it in between bread for sandwiches for a quick lunch. It’s SO versatile and Im so glad I found this recipe. Thinking of adding a few extra breadcrumbs and rolling it into meatballs next. LOVE THIS thank you.
Oriana Romero says
Hello Renee! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Ananda says
I changed the recipe some, no flour. Just let them set for 5 minutes. They will thicken up, and then pan fry
Oriana Romero says
Hello Ananda! Thanks for trying my recipe and for taking the time to come back and let me know. Hope you liked the lentil patties =)
Estrella says
A hit! I tripled the recipe with faith it would turn out good based on all the reviews. My 5 year old has eaten 4 for dinner. Hid some finely choppd bell peppers in there for extra veggies. Thanks!
Oriana Romero says
Hello Estrella! It sounds like you nailed it! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
JM says
Thanks for the recipe-turned out great! We are vegan and I’m happy to add another dish to my repertoire..
Oriana Romero says
Hello JM! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Sharon says
Nice recipe! I added smoked paprika and some dried thyme, garlic powder and onion powder, as well as a little all-purpose seasoning before mixing with the egg. They are delicious. I am trying to add more plant-based foods to my family’s diet that go well with our Caribbean taste buds and this was easy to modify in terms of adding different flavours. I am eating one lentil patty now in a fresh whole wheat bun with guacamole and a beautiful slice of tomato. 🙂 yummy!!!
Oriana Romero says
Hello Sharon! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Maddy says
Wow! These just became a new staple for me. I love how easy and simple the ingredients are — I even had everything already in my fridge/cupboard and leftover cooked lentils ready to go! I could have added a bit more salt to mine, which I used probably 5-6 cranks from the sea salt shaker. I also baked mine in the oven according to the instructions the Author left on another persons comment. They turned out excellent! I flipped them at 7.5 minutes and left them in on their other side for 11 minutes, checking after 8. I was worried they might be too dry or flakey in the oven but they were not! I am thinking of mixing it up next time I make them and adding sweet potato, or also a feta and dried cranberry combo. I may also try to use an alternative to bread crumbs just to make it even healthier with either a nut or chia/flax seed in the food processor. I put these on top of a mediterranean salad and they were the perfect dinner. LOVE! P.S. it was a bit confusing reading the ingredients, as the instructions say “mix all ingredients” but the olive oil is left out just for cooking. If I hadn’t of read the comments where it is said otherwise, I would have added it!
Oriana Romero says
Hello Maddy! I apologize for the confusion. I edited the recipe to make it clearer. So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Helen says
They do sounds great but one question, what kind of lentils work best if going with the flax egg option ?
Thanks so much!
Oriana Romero says
Hello Helen! You can use regular brown, green or black lentils. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sandrine Liburd says
Can you take these patties?
Oriana Romero says
Hello Sandrine! I guess you meant”bake”. Yes, you can bake them; just brush or spray the tops with olive oil. Bake at 375 F for about 15 – 20 minutes, gently flipping at the halfway mark. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Michelle says
Loved these! I had some leftover cooked lentils, I made these without the cilantro as I did not have it on hand. Turned out excellent I ended up with 4 nice size patties. I will absolutely make this again. You can definitely make easy substitutes with this recipe!
Oriana Romero says
Hello Michelle! I love this recipe. I am glad you liked it too. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Daisy says
Thank you for sharing this recipe! I’d like to try it, just wondering if this is 1 cup of lentils before or after cooking? Also, do I add the oil to the bowl or is that oil just for frying?
Oriana Romero says
Hello Daisy! It’s one cup of cooked lentils (after cooking). The oil is to fry the patties. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Robyn says
Can I use canned lentils (rinsed and drained) instead?
Oriana Romero says
Hello Robyn! Yes, you can totally use canned lentils but keep in mind that sometimes they are mushy so you might need to add a bit more of breadcrumbs. Also, make sure to rinse them well. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sharon O'Brien says
A delicious recipe, thank you so much! I will definitely be making these again.
Oriana says
Hello Sharon! Thanks so much for your feedback and for trying my recipe.
Iris says
Totally Delicious! I love these burgers and recommend them to everyone.
Oriana says
Hello Iris! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Michelle R says
Hi! Thank you so much! This recipe looks easy and delicious! I dont really like cilantro, do you have another substitute?
Oriana says
Hello Michelle! You can use parsley or any other fresh herb that you like. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jillian says
Is it 1 cup of dry lentils, cooked, or 1 cup of cooked lentils? You don’t give the dry measurement in your instructions on how to cook them so that leaves me confused.
Oriana says
Hello Jilian! 1 cup of dried lentil makes 2 1/2 cups of cooked lentils. You can make a cup and double the recipe (or freeze the rest of the lentils for later use) or you can just cook 1/2 cup of dried lentils. Hope this help. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Tyla says
I’ve recently gone vegan (just last week) and thought I’d try this recipe out. Needless to say, I’ve copied this recipe into my recipe book and will be making these regularly! They’re delicious and very light on your stomach after eating. Thank you so much for this recipe!
Oriana says
Hello Tyla! Congratulations on Going Vegan! Thank you so much for trying my recipe, and I’m SO GLAD you enjoyed it!!
Samantha says
Hi Oriana, I made them today but I didn’t have the cilantro or cayenne pepper and I overcooked my lentils sadly. They were a bit sticky so I added extra bread crumbs. But they still tasted amazing! I added cumin instead for flavour. Thanks for sharing this great recipe 🙂
Oriana says
Hello Samantha! I’m delighted to hear you enjoyed it so much and thank you for taking the time to come back and let me know!?
Samantha says
These sound great, I can’t wait to try them!
Oriana says
Thanks for your interest in my recipe, Samantha! Please come back and let me know how you like it. ?
Sandy says
I made these for dinner tonight. I substituted gluten free oats for the bread crumbs. I also added some red pepper. I will definitely make these again, but maybe tweak the spices a bit. I like cilantro, but the amount was a bit too much for me.
I must say I was thrilled that my hubby liked them!
Oriana says
Hello Sandy! I’m SO HAPPY you enjoyed it. Thank you for taking the time to come back and let me know!?
Kendra says
These are incredible! I can’t wait to make them for my roommates and my family!
Only one question- how many 3-inch patties would you say is in one serving?
Oriana says
Hello Kendra! One serving is one 3-inch patty, and this recipe makes 6 serving = 6 patties. Hope this answer your question. Thank you for taking the time to come back and leaving your feedback!?
Katya says
Hello, I really wanna do this recipe but, if I don’t have a food processor, can I do it in a blender?? Thanks!!!!
Oriana says
Hello Katya! Yes, you can do it in a blender. You can even use a potato masher and do it by hand. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Elisabeth says
They are very delicious and I really like them but I have a question.How many grams is a serving??
Oriana says
Hello Elisabeth! I’m SO GLAD you liked this recipe. Thank you for taking the time to come back and let me know!? I apologize but I don’t have that nutritional information.
Gime says
I made them, they’re delicious!!!! If you’re reading this and don’t know if you should try them or not, do it!! 🙂
Oriana says
Thanks for trying this recipe, Gime! I’m so glad you enjoyed it!!!
Kristine says
I’m grain free. Do you think almond meal might work in place of bread crumbs? Thanks!
Oriana says
Hello Kristine! Thanks for your interest in this recipe. Yes, almond meal will work fine.
Tanya says
What can you substitute for the breadcrumbs?
Oriana says
Hello Tanya! Thanks for your interest in my recipe. You can use almond meal or crushed saltine crackers.
Jenny says
Hi, I am currently making this and it smells great. However I would suggest separating the oil and Greek youghurt from the main ingredients as your first instruction under the directions is to add all ingredients together – and unfortunately I added the oil into my doubled recipe 🙁 I will definitely remake it at a later date with the oil omitted and I’m sure I will have better results.
Oriana says
Hello Jenny! Thanks so much for your feedback and for trying my recipe. ?
Ria says
These were great! I made several little tweaks to suit my preferences so my review might not be super useful (I used fresh garlic instead of dried, added a couple extra tablespoons of breadcrumbs to firm them up, sauteed the onions to remove some moisture, and added a teeny bit of parmesan cheese), but they were absolutely delicious. I made three oversized burgers instead of smaller patties and they were a total hit! Thanks so much for sharing the recipe.
Oriana says
Hello Ria! I’ll try your tweaks next time…it sounds delicious! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Kate says
Thank you for such a delicious recipe! One of the best burgers I have had!
Oriana says
Hello Kate! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Ellen says
I used canned green lentils, not mushy at all. Thanks for a great recipe!
Oriana says
Hello Ellen! Good to know. Thank you for taking the time to come back and let me know!
Elena says
Can I use canned lentils?
Oriana says
Hello Elena! I haven’t tried this recipe with canned lentil. I think they might be too mushy but if you want to try, make sure to rinse them well first. Please let me know how comes out. Thanks for your interest in my recipe.
Claire says
These were really good and nutritious!!!!! It’s so cool seeing them get into shape because of the vegan egg, I’ve never tried that before 🙂 Added some turmeric and cumin, delicious!!!
Oriana says
Hello Claire! Thank you for taking the time to come back and let me know. I’m so glad you enjoyed it!!!
Paulina says
These are absolutely delectable!!
Thank you so much for the recipe
Oriana says
Hello Paulina! I’m so glad you enjoyed it!!! Thank you for taking the time to come back and let me know!
Christina says
These burgers look delicious! I have two questions…
1. Does it matter what color lentils are used (red, brow, green)?
2. If I make these into meatballs will they get mushy if I put marinara sauce over them?
Oriana says
Hi Christina! The color of the lentils does not matter. Use your favorite. I haven’t tried to make meatballs with this recipe, but you can cook them in a skillet and then add the marinara. Don’t let them simmer for too long or I am afraid they will get mushy or fall apart. Please, come back and let me know how they turn out. Thanks for your interest in my recipe. ?
CJ says
I used spinach in mine and added garlic instead of cilantro since I didn’t have any, and used green onions. Added extra cayenne pepper for a bit of a kick. My meat eating man child loves them. Doubled up the recipe for burgers. Thank you for giving me a meat-like meal for my new lifestyle.
Oriana says
Hello CJ!! Thank you so much for taking the time to come back and let me know!????
breelynd says
I would like to make these in ‘small meatball’ size portions for our 10MO son. Wondering if they could be baked instead of ‘fried’ in oil?? thank you!!
Oriana says
Hello! Yes, you can bake them. Just brush or spray the tops with olive oil. Bake at 375 F for about of 15 – 20 minutes, gently flipping at the halfway mark.
Dianne Conroe says
These were a big hit with my husband. I’ve made a lot of changes in our eating habits the last few years and hes gone with it, and is adjusting, but today, these were a real treat. I’m glad I had doubled the batch. I also used the flax egg and they came out great. stay together better when cooled and only need to be made warm, as when heated too much they tend to fall apart. Ill be making these again. ..and again…
Oriana says
I’m so glad you love this too, Dianne! Thank you so much for letting me know!
Brad says
I am making these tonight, they look great. I’ll let you know
Melissa says
I will definitely try these thanks for the information about flax eggs in your recipe
Oriana says
You are very welcome, Melissa ????
Erin says
Can u bake them in the oven ?
Oriana Romero says
Hello Erin! Yes, you can, bake them for 20-30 minutes at 375 degrees Fahrenheit. I recommend to lightly grease a baking sheet. Hope that helps!
Hadia says
Oriana, your lentil patties sound wonderful! I have never had lentil burgers before! I am glad to have landed on your page.
mommyhoodsdiary says
Hello Hadia! Thank you so much for stopping by …. I am so glad you are here =)
Manali @ CookWithManali says
I love these and often make something similar for burgers!! 🙂
mommyhoodsdiary says
You’re right Jessica! During winter I feel time-squeezed to get everything done in the shorter daylight hours. Hopefully, It will get better soon ;-). Thanks for stopping by.
Jessica | A Happy Food Dance says
I have been rather unproductive this week too – maybe it’s just the time of year. But these lentil patties sounds perfect, especially because they take so little time to make (and I’m all about that lately). Beautiful pictures Oriana!
Savita @ ChefDeHome says
beautiful presentation, Oriana! and such an easy recipe! I specially like the eggless part!
mommyhoodsdiary says
Thanks so much Savita!
Mayito Castillo says
Se ven muy ricas y saludables. Me llevo la receta gracias por compartirla!
mommyhoodsdiary says
Gracias Mayito!!! Me cuentas cuando las prepares =)