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Golden lentil and carrot patties with herbs and a tender lentil filling.
Rachelle Johnson

Savory Lentil-Carrot Patties

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Lentils, finely grated carrot and fresh herbs make tender, savory patties with golden edges. A flaxseed binder helps them hold together, and a short chill makes them easier to turn for bowls, wraps or a relaxed lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Patties
  • 1 ½ cups cooked green or brown lentils drained very well
  • 1 carrot medium; finely grated
  • ½ red onion small; finely chopped
  • 2 cloves garlic minced
  • ½ cup rolled oats use certified gluten-free oats if needed
  • 1 tablespoon ground flaxseed
  • 2 ½ tablespoons water
  • 2 tablespoons fresh parsley or cilantro chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon nutritional yeast optional
For Cooking
  • 1–2 tablespoons olive oil use up to 2 tablespoons if needed

Equipment

  • mixing bowls
  • fork or potato masher
  • box grater
  • large skillet
  • spatula

Method
 

Method
  1. Mix the ground flaxseed and water in a small bowl and let stand for 5 minutes, until thickened.
  2. Mash the well-drained lentils with a fork or potato masher until mostly broken down, leaving some intact for texture.
  3. Add the carrot, onion, garlic, oats, herbs, flax mixture, cumin, smoked paprika, salt, pepper and lemon juice. Add the optional nutritional yeast if using. Mix thoroughly. The mixture should hold together when squeezed; let it stand briefly so the oats absorb moisture.
  4. Divide into 8 equal portions and shape into patties about 1/2 inch thick. Compress the edges gently so they are not ragged.
  5. Refrigerate the patties for about 10 minutes to firm up. If the mixture is still too soft to handle, chill longer rather than adding large amounts of dry binder.
  6. Heat the measured olive oil in a large skillet over medium heat. Cook the patties in batches for about 3–4 minutes per side, until golden and firm enough to turn cleanly. Add only the remaining allowed oil if needed. Let the first side form a crust before sliding a broad spatula underneath.

Nutrition

Calories: 198kcalCarbohydrates: 29gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 307mgPotassium: 478mgFiber: 9gSugar: 3gVitamin A: 2854IUVitamin C: 8mgCalcium: 46mgIron: 4mg

Notes

Success tips: Drain lentils thoroughly and grate the carrot finely. Oats need time to hydrate; pressing and chilling help the patties hold together.
Swaps: Fine breadcrumbs can replace oats but change texture and may contain gluten. Grated zucchini must be squeezed dry; mashed sweet potato produces a softer patty. Chickpeas are a firmer, nuttier alternative to lentils.
Add-ins: Finely chopped spinach or sun-dried tomatoes can add color and flavor; keep additions modest so the binder still works.
Baking: Place on a parchment-lined tray and bake at 400°F (200°C) for about 10 minutes per side, until firm with golden edges.
Air fryer: Lightly oil the patties and cook at 375°F (190°C) for about 10–12 minutes, turning carefully halfway; smaller batches may be needed.
Make ahead: Freeze shaped uncooked patties separated by parchment for up to one month; thaw in the refrigerator before cooking.
Storage: Refrigerate cooked patties promptly and use within 3–4 days; reheat to 165°F.
Serving: Enjoy with tahini sauce and greens, a lemony slaw, or avocado on toast. Timing starts with cooked lentils; cooking them from dry takes extra time. The total includes the short chill.
Nutrition basis: Approximate values are for two of eight patties, made with parsley and one tablespoon of cooking oil. Optional nutritional yeast and any extra cooking oil are excluded.

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