These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan]
These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] is a easy Vegan recipe that serves 4. 250 calories per serving. Recipe by We Cook Vegan on YouTube.
Prep: 39 min | Cook: 30 min | Total: 1 hr 24 min
Cost: $21.54 total, $5.39 per serving
Ingredients
- 200 g Red Split Lentils (Rinsed and soaked)
- 500 ml Water (For soaking and cooking lentils)
- 150 g Broccoli Florets (Cut into small bite‑size pieces)
- 1 Onion (Finely chopped)
- 1 Garlic Clove (Finely minced)
- 1 Carrot (Peeled and grated)
- 50 g Spinach (Finely chopped)
- 1 tsp Korean Chili Flakes (Gochugaru)
- 1 tsp Ground Coriander
- 1 tsp Smoked Paprika
- to taste Black Pepper
- to taste Salt
- 5 tbsp Millet Flour (Acts as a binder)
- 1/2 cup Breadcrumbs (Can use chickpea crumbs for gluten‑free)
- 2 tbsp Olive Oil (For pan‑frying)
- to serve Tahini Sauce (Optional topping)
Instructions
Rinse and Soak Lentils
Place the red split lentils in a colander, rinse under cold running water, then transfer to a bowl and cover with 500 ml (2 cups) water. Let soak for 5 minutes.
Time: PT7M
Cook Lentils
Drain the soaked lentils, return them to the saucepan, add fresh 500 ml water, bring to a boil, then reduce to a simmer. Cook until the water is fully absorbed, about 10 minutes. Remove from heat and set aside.
Time: PT12M
Temperature: Medium heat
Prepare Vegetables
While the lentils cook, finely chop the onion, mince the garlic, peel and grate the carrot, and cut the broccoli into small florets. Roughly chop the spinach.
Time: PT7M
Sauté Aromatics
Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and grated carrot, cooking an additional 5 minutes until softened.
Time: PT8M
Temperature: Medium heat
Combine All Ingredients
In a large mixing bowl, combine the cooked lentils, sautéed onion‑garlic‑carrot mixture, raw broccoli florets, chopped spinach, Korean chili flakes, ground coriander, smoked paprika, black pepper, salt, millet flour, and breadcrumbs. Mix thoroughly until a cohesive, slightly sticky mass forms.
Time: PT5M
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for 15 minutes. This helps the patties hold together during cooking.
Time: PT15M
Form Patties
Remove the mixture from the fridge. With damp hands, shape into 8 equal patties about ½ inch thick.
Time: PT5M
Pan‑Fry Patties
Wipe the skillet clean, add the remaining 1 tbsp olive oil and heat over medium‑high heat. Add the patties in a single layer (work in batches if needed). Cook 5‑7 minutes per side, or until golden brown and crisp.
Time: PT12M
Temperature: Medium‑high heat
Serve
Transfer the patties to a serving plate. Drizzle with tahini sauce or your favorite vegan dip and enjoy warm.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 6 g
Dietary info: Vegan, Vegetarian, Dairy‑Free, Nut‑Free, High‑Protein
Allergens: Gluten (if using regular breadcrumbs), Sesame (tahini sauce)
Ingredient Substitutions
- Instead of Red Split Lentils: Brown lentils, Green split peas
- Instead of Broccoli Florets: Cauliflower florets, chopped kale
- Instead of Onion: Shallot, leek
- Instead of Garlic Clove: Garlic powder (1/4 tsp)
- Instead of Carrot: Zucchini (grated)
- Instead of Spinach: Swiss chard, kale
- Instead of Korean Chili Flakes (Gochugaru): Paprika, crushed red pepper flakes
- Instead of Ground Coriander: Coriander seeds (ground)
- Instead of Smoked Paprika: Regular paprika
- Instead of Millet Flour: All‑purpose flour, chickpea flour
- Instead of Breadcrumbs: Panko, crushed cornflakes
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Tahini Sauce: Soy‑based sauce, vegan yogurt drizzle
Equipment Needed
- Medium Saucepan
- Colander
- Cutting Board
- Chef's Knife
- Large Mixing Bowl
- Skillet (non‑stick)
- Spatula
Critical Steps — Do Not Skip
- Soaking and cooking the lentils until water is fully absorbed
- Sautéing the aromatics without burning the garlic
- Chilling the mixture for at least 15 minutes
- Pan‑frying until the patties are golden brown on both sides
Chef Tips from the Video
- For extra crunch, toast the breadcrumbs lightly before mixing.
- Add a pinch of nutritional yeast for a subtle cheesy flavor.
- Serve with pickled red cabbage for a tangy contrast.
Troubleshooting
Patties fall apart while frying.
Make sure the mixture has chilled for the full 15 minutes and that enough binder (millet flour or breadcrumbs) is used. Add an extra tablespoon of millet flour if the mixture feels too wet.
Patties are dry and crumbly.
Add a splash of water or vegetable broth to the mixture and mix gently until it just comes together.
Patties are soggy inside.
Cook the lentils until most of the water is absorbed and ensure the skillet is hot before adding patties so a crust forms quickly.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze uncooked patties on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Reheat directly from frozen.
Room temperature: Not recommended; patties should be kept refrigerated.
Make-Ahead Tips
- Prepare the lentil‑vegetable mixture a day ahead and keep chilled; form patties when ready to cook.
- Uncooked patties freeze well; separate with parchment paper before bagging.
Frequently Asked Questions
What is the cultural significance and history of red lentil and veggie patties in vegan cuisine?
Red lentil patties have become a staple in modern vegan cooking, offering a plant‑based alternative to meat burgers. They draw on traditional legume‑based dishes from South Asian and Middle Eastern cuisines, where lentils are prized for their protein and earthy flavor.
What are the traditional regional variations of lentil patties in vegan or plant‑based cuisine?
In Indian cuisine, lentil patties (often called "dal vada") are spiced with mustard seeds and curry leaves and deep‑fried. In the Mediterranean, chickpea‑based patties are flavored with herbs and served with tahini. This recipe blends those influences with Korean chili flakes for a subtle heat.
How is red lentil and veggie patty traditionally served in vegan meals?
Traditionally, the patties are served warm with a drizzle of tahini or yogurt‑based sauce, accompanied by fresh salads, pickles, or flatbread. They can also be placed in a vegan burger bun with lettuce and tomato for a hearty sandwich.
What occasions or celebrations feature lentil patties in vegan cuisine?
Lentil patties are popular at casual gatherings, pot‑lucks, and brunches because they can be made ahead and served hot or at room temperature. They are also a favorite for vegan holiday meals where a protein‑rich main dish is desired.
What makes red lentil and veggie patties special in vegan cooking?
The combination of red lentils, millet flour, and a mix of vegetables provides a balanced texture—crisp on the outside, tender inside—while delivering a complete protein source without any animal products.
What are the most common mistakes to avoid when making red lentil and veggie patties?
Common errors include over‑cooking the lentils so they become mushy, not chilling the mixture long enough, and using too little binder, which causes the patties to fall apart during frying.
Why does this recipe use millet flour instead of all‑purpose flour as a binder?
Millet flour is gluten‑free, adds a light nutty flavor, and helps keep the patties tender while still providing enough structure. All‑purpose flour would work but changes the texture and adds gluten.
Can I make these red lentil and veggie patties ahead of time and how should I store them?
Yes. Prepare the mixture, chill for 15 minutes, shape the patties, and store them uncovered in the refrigerator for up to 4 days or freeze them raw for up to 2 months. Reheat in a skillet or oven before serving.
What texture and appearance should I look for when the patties are done cooking?
The patties should be golden‑brown and crisp on the outside, with a firm yet tender interior. They should hold their shape when lifted with a spatula and not crumble.
How do I know when the red lentil and veggie patties are fully cooked?
After the recommended 5‑7 minutes per side, the exterior will be crisp and the interior will be hot throughout. A quick cut through the center should show a moist but set interior without raw lentils.
What does the YouTube channel We Cook Vegan specialize in?
The YouTube channel We Cook Vegan focuses on simple, wholesome, plant‑based recipes that are accessible to home cooks of all skill levels, emphasizing whole foods, seasonal produce, and minimal processed ingredients.
How does the YouTube channel We Cook Vegan's approach to vegan cooking differ from other vegan cooking channels?
We Cook Vegan emphasizes quick, everyday meals using pantry staples and fresh vegetables, often incorporating global flavor twists like Korean chili flakes, whereas many other channels focus on elaborate gourmet or raw‑food techniques.
Last updated: September 6, 2026
