Why you’ll love this High Fibre Lentil Patties recipe
High in Fibre & Plant-Based Protein
Packed with lentils, veggies, and wholemeal breadcrumbs, this is perfect for gut health and keeping you full.
Easy to Make & Customise
Simple ingredients and flexible, you can swap in different veggies or spices based on what you have.
Budget-Friendly & Meal Prep Approved
Uses pantry staples and makes a great batch meal for lunchboxes, snacks, or dinners.
Oven-Baked or Pan-Fried
Choose your preferred cooking method as they both yield deliciously crispy patties.
Family-Friendly & Freezer-Friendly
Mildly spiced, easy to serve in wraps, burgers, or with salad and they’re great to make ahead.
Top Tips when making High Fibre Lentil Patties
Mash Lentils Gently
Leave some texture so the patties hold together but don’t turn mushy.
Pre-Cook the Veggies
Sautéing the cabbage, onion, and carrot makes them sweeter, softer, and easier to bind.
Let the Mixture Rest
A 5–10 minute rest helps the breadcrumbs absorb moisture and hold the shape better.
Shape with Damp Hands
This prevents sticking and makes the patties easier to form.
Cook Low & Slow for Crispiness
Whether pan-frying or baking, medium heat allows the patties to cook through and develop a golden crust.
How to make High Fibre Lentil Patties
Ingredients
- 1 cup cooked lentils (brown or green; ~150g)
- ½ cup grated carrot
- ½ cup finely chopped onion
- ½ cup chopped cabbage
- 1–2 cloves garlic, minced
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp turmeric (optional)
- ½ salt
- ½ black pepper
- ½ wholemeal breadcrumbs
- 1 Egg
- 1 tbsp olive oil (for cooking or brushing)
Instructions
1. Sauté veggies
Cook the carrots, onion and cabbage in a pan with some coconut oil until they soften.
2. Mash & Mix
In a large bowl, mash the cooked lentils with a fork or masher (leave some texture).
Add carrot, onion, cabbage, garlic, spices, breadcrumbs, and egg. Mix until fully combined.
Let the mixture sit for 5 minutes to firm up.
3. Form Patties
Shape into 4 large or 8 small patties using your hands.
4. Cook
Pan-fry: Heat a bit of olive oil in a non-stick pan. Cook patties over medium heat for 4–5 minutes per side until golden and crispy.
Bake (healthier): Preheat oven to 200°C / 180°C fan / 400°F. Place patties on a lined tray, lightly brush with oil, and bake for 20–25 minutes, flipping halfway.
Storage tips
Fridge: Store cooked patties in an airtight container for up to 4 days.
Freezer: Freeze uncooked or cooked patties for up to 1 month. Place parchment between layers.
Reheat: Reheat in a pan or oven until heated through. Avoid the microwave if you want them crispy.
Other recipes you might like
Sweet potato, beef and cottage cheese bowl – Sweet Potato, Beef & Cottage Cheese Bowl – My Simple Eats
Red Lentil Curry – Red Lentil Curry – My Simple Eats
Lemon & Garlic Air Fryer Salmon – Lemon and Garlic Air fryer Salmon – My Simple Eats
High Fibre Lentil Patties
Ingredients
Method
- Cook the carrots, onion and cabbage in a pan with some coconut oil until they soften.
- In a large bowl, mash the cooked lentils with a fork or masher (leave some texture).
- Add carrot, onion, cabbage, garlic, spices, breadcrumbs, and egg. Mix until fully combined.
- Let the mixture sit for 5 minutes to firm up.
- Shape into 4 large or 8 small patties using your hands.
- Pan-fry: Heat a bit of olive oil in a non-stick pan. Cook patties over medium heat for 4–5 minutes per side until golden and crispy.
- Bake (healthier): Preheat oven to 200°C / 180°C fan / 400°F. Place patties on a lined tray, lightly brush with oil, and bake for 20–25 minutes, flipping halfway.
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