Lentil Patties Recipe
Simple tasty vegan Lentil Patties topped with optional Zhoug Sauce and served with Everyday Kale Slaw!
How to Make the Best Lentil Patties
These hearty lentil patties are a delicious plant-based option that’s packed with protein and flavor. Made with a base of tender lentils, savory sautéed mushrooms, and warming spices like cumin and coriander, these patties are both satisfying and nutritious. The combination of walnuts and oats gives them a wonderful texture that holds together beautifully when pan-fried.
What makes these patties truly special is the optional zhoug yogurt sauce—a spicy Israeli condiment that adds a vibrant, herbaceous kick. The creamy, tangy yogurt perfectly complements the earthy lentils and umami-rich mushrooms. Whether you’re serving them as a main course, tucking them into pita bread, or topping them on a salad, these versatile patties are sure to become a weeknight favorite.
The recipe is naturally vegan when using flax egg and plant-based yogurt, making it a great option for anyone looking to add more meatless meals to their rotation. The patties can be made ahead and stored in the refrigerator for easy meal prep throughout the week.
Lentil Patties
Simple tasty vegan Lentil Patties topped with optional Zhoug Sauce and served with Everyday Kale Slaw!
Ingredients
Lentil Patties
Zhoug Yogurt Sauce
Instructions
Prepare the Lentils
- Cook ¾ cup dry whole lentils (do not use split lentils) in simmering water until tender. Drain. You will need 2 cups of cooked lentils.
Sauté the Vegetables
- In the meantime, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes.
- Turn heat down to low and cook until very tender and cooked through and the liquid is cooked off. Set aside.
Make the Patty Mixture
- In a food processor, blend the oats into coarse flour. Add walnuts, pulse 10 times.
- Add half of the lentils, half of the mushroom mixture, salt, spices, ground flax, water (or egg and no water) and soy sauce. Pulse repeatedly until well combined and forms a thick dough.
- If mixture seems overly wet, pulse in a little more oats. A little texture is good here!
- Scrape into a medium bowl and stir in the remaining cooked lentils and fresh herbs. Save the remaining mushrooms for serving.
Form and Cook the Patties
- Using wet hands, form into 8-10 little cakes or 4-5 burger patties.
- Sear in a skillet with a little olive oil over medium heat, taking care to let them brown and form a crust before flipping. As they form a crust, they release from the pan almost naturally.
Serve
- Serve with the remaining mushrooms and optional Zhoug Yogurt.
- To make zhoug yogurt, simply stir 1-2 tablespoons zhoug into the yogurt to taste. Add salt and lemon if you like.
Notes
- Do not use split lentils—whole black, brown, or green lentils work best for texture.
- Wet your hands when forming patties to prevent sticking.
- Let the patties develop a crust before flipping to ensure they don't stick to the pan.
- The zhoug yogurt can be adjusted to your preferred spice level.
