Delicious oven-baked vegan lentil patties packed with veggies and herbs. Tender on the inside and slightly crispy on the outside, they make a great savory snack for kids, an appetizer, or a side dish.
Ingredients:
- 1 cup (200g) red split lentils
- 1/2 a brown onion, diced
- 1 large (150g) grated zucchini, squeezed to remove excess water
- 1 cup (100g) grated carrot
- 1/4 cup chopped parsley
- 1/2 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Olive oil, to cook
Instructions:
1. Cook the Red Lentils:
- Rinse the red lentils under running water to remove debris.
- Place the lentils in a pot with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer for 15 minutes until tender and partially breaking apart.
- If there is still liquid in the pot afterwards, drain the lentils in a fine-meshed sieve.
2. Prepare the Zucchini:
- Squeeze the shredded zucchini of excess water with a paper towel. This step is important to ensure the patties hold together well.
3. Preheat the Oven:
- Preheat the oven to 180°C (350°F).
- Line a baking sheet with parchment paper and lightly grease with oil.
4. Combine Ingredients:
- Once the lentils are cooked and cooled, add them to a large bowl along with the diced onion, grated carrot, chopped parsley, garlic powder, breadcrumbs, salt, and pepper.
- Mix everything thoroughly.
5. Form the Patties:
- Form the mixture into 12 patties (about 1/4 cup each), shaping them into one-inch thick rounds. Roll the mixture into a ball and gently flatten.
6. Bake the Patties:
- Place the patties on the prepared baking sheet and spray the tops with oil.
- Bake for 30 minutes or until golden, flipping halfway through the cooking time.
7. Serve:
- Serve the patties with your favorite dipping sauce and fresh lemon.
Cooking Tips:
- Stovetop Option: Heat a skillet with 1 tablespoon of oil and fry the patties in the oil for about 3-4 minutes per side. They should be brown and crispy. Cook in batches, depending on the size of your pan.
Additional Information:
- Make-Ahead: You can make the lentil mixture and refrigerate it until the next day. Form into patties and cook as directed.
- Dietary Information: These patties are vegan and can be made gluten-free by using gluten-free breadcrumbs.
Conclusion:
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Bon Appetit! Enjoy these delicious and healthy oven-baked vegan lentil patties.
Oven-Baked Vegan Lentil Patties
Recipe card for Oven-Baked Vegan Lentil Patties.
Ingredients
Method
Preparation
- Rinse the red lentils under running water to remove debris.
- Place the lentils in a pot with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer for 15 minutes until tender and partially breaking apart.
- If there is still liquid in the pot afterwards, drain the lentils in a fine-meshed sieve.
- Squeeze the shredded zucchini of excess water with a paper towel. This step is important to ensure the patties hold together well.
- Preheat the oven to 180°C (350°F).
- Line a baking sheet with parchment paper and lightly grease with oil.
- Once the lentils are cooked and cooled, add them to a large bowl along with the diced onion, grated carrot, chopped parsley, garlic powder, breadcrumbs, salt, and pepper.
- Mix everything thoroughly.
- Form the mixture into 12 patties (about 1/4 cup each), shaping them into one-inch thick rounds. Roll the mixture into a ball and gently flatten.
- Place the patties on the prepared baking sheet and spray the tops with oil.
- Bake for 30 minutes or until golden, flipping halfway through the cooking time.
- Serve the patties with your favorite dipping sauce and fresh lemon.