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Vegan lentil patties stacked on a white plate.

Lentil Patties

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  • Author: Alexandra Shytsman
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 patties 1x
  • Category: Main Course
  • Method: Pan-Fry
  • Diet: Vegan


Serve these vegan lentil patties with mashed potatoes, on a salad or grain bowl, or in a sandwich. (This recipe is adapted from Polish’d by Michał Korkosz [published by The Experiment, 2023].)


  • 1/2 cup green lentils
  • 1/2 cup brown rice
  • 1/2 teaspoon fine sea salt, divided
  • 1 tablespoon extra virgin olive oil, plus more for frying
  • 1 small yellow or red onion, diced
  • 6 ounces cremini mushrooms, stemmed and sliced
  • 2 medium garlic cloves, minced
  • 1/2 cup walnuts
  • 2 tablespoons arrowroot starch or cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper


  1. Place the lentils and rice in a medium pot. Add 2 1/4 cups water and 1/4 teaspoon salt, and cover tightly with a lid. Bring to a boil, then reduce the heat to low, and simmer until all the water is absorbed, 20 to 25 minutes (don’t stir during cooking). Then turn the heat off and let stand covered for 10 more minutes (still without stirring).
  2. Meanwhile, heat the oil in a large non-stick skillet over medium heat. Add the onions, mushrooms, and remaining 1/4 teaspoon salt. Cook, stirring frequently, until the onions are translucent and the vegetables are just starting to brown, 10 to 12 minutes. Then stir in the garlic and cook for 30 more seconds.
  3. Transfer the mushroom mixture to a standard-size food processor (reserve the skillet), along with the rice and lentils, and all the remaining ingredients. Pulse until everything is broken down and a thick paste forms. Don’t purée too much, since you do want some texture in the paste.
  4. Transfer to a large shallow bowl and roughly spread across the surface to help the mixture cool faster. Place in the fridge for 15 minutes. Don’t rush this part – if you try to form the patties while still warm, they’ll fall apart.
  5. Wipe out the skillet where you cooked the mushroom mixture and place over medium heat. Add enough oil to lightly coat the bottom.
  6. Using your hands, form the mixture into patties (about 3/4-inch thick and 2 1/2-inches wide), and place in the skillet. Fry until brown and crispy on the bottom, about 3 minutes, then flip and brown the other side. Resist the urge to move or flip the patties unnecessarily, since they need consistent contact with the hot pan for optimal browning.


  • Serving Size: 2 patties
  • Calories: 180
  • Sodium: 180 mg
  • Fat: 10 g
  • Carbohydrates: 17 g
  • Fiber: 4 g
  • Protein: 7.2 g