Lentil Patties

Best Ever Lentil Patties

A super delicious high fibre, iron rich vegetarian patty you will love.

Course Main Course
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 40 Small Patties
Author Helen


  • 375 gms Red Lentils
  • 1 Cauliflower
  • 1 Brown Onion, finely chopped
  • 1 Red Capsicum, finely chopped
  • 1 tablespoon Sweet Paprika
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Chilli Flakes
  • 3 cups Panko Crumbs
  • 2 Eggs
  • 60 grams Baby Spinach Leaves, chopped
  • 2 teaspoons Salt
  • 1/2 teaspoon Pepper
  • Olive Oil for cooking


  1. Place lentils into saucepan filled with water, bring to the boil and simmer for about 10 minutes or until lentils are soft.  

  2. While lentils are cooking, break up cauliflower into florets and steam until soft. Once steamed, roughly mash with a fork and set aside.  

  3. Saute onions in 2 tablespoons olive oil until glassy, add capsicum and saute for a further 5 minutes. Add paprika, cumin, turmeric and chilli flakes. Fry until fragrant (approximately 1 minute) and set aside.

  4. Once lentils are cooked, take off heat and drain liquid through fine sieve. Place in a large mixing bowl. Add onion mix, mashed cauliflower, Panko bread crumbs, eggs, spinach, salt and pepper.  Mix until well combined.

  5. Allow mix to cool for easy handling.  Form small patties.  

  6. Coat bottom of fry pan with oil and slowly fry patties over medium heat until browned on both sides.

  7. Serve with a salad and wedges or as a veggie burger in a toasted bread roll with relish, Haloumi, lettuce and caramelised onion.