Baked Lentil Patties – Healthy, Vegan & So Easy

These lentil patties are healthy, vegan, and oven-baked until golden and crisp. Packed with sweet potato, lentils, and warming spices, they were a top seller at my café and continue to be one of my favourite meat-free recipes. Perfect in burgers, on salads, or served with chilli jam and feta, these patties are versatile, freezer-friendly, and surprisingly satisfying. If you’re after more easy vegetarian meals, check out my Red Lentil Dal—it’s comfort food at its best.

Lentil Veggie Patties – Vegan, Baked & Full of Flavour

Prep Time: 40 minutes mins

Cook Time: 30 minutes minutes

Servings: 12 patties

These baked lentil veggie patties are packed with sweet potato, caramelised onions, and warming spices. They’re completely vegan, freezer-friendly, and hold together beautifully—perfect for burgers, salads, or a nourishing snack. A café favourite, now yours to make at home.

Print Recipe

Ingredients

 

• 1.5 kilograms of sweet potatoes
• Olive oil for drizzling
• 2 medium-sized onions
• 4 large garlic cloves
• 2 teaspoons ground cumin powder
• 2 teaspoons ground coriander powder
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 1 can of brown lentils drained and rinsed
• 2 tablespoons Psyllium Husk (optional) or 1 tablespoon Psyllium Husk powder
• Breadcrumbs panko or gluten-free for coating

Instructions

 

Bake the Sweet Potatoes:

• Peel and cut the sweet potatoes into large chunks. Drizzle with olive oil and bake at 180°C (350°F) for ~30 minutes, or until fork-tender. Let cool.

Caramelise the Onions:

• Slice onions into half-moons. Sauté in olive oil over medium-low heat for ~20 minutes, stirring often, until soft and golden.

Add Garlic and Spices:

• Add minced garlic, cumin, coriander, salt, and pepper to the onions. Cook for 60 seconds to bloom the flavours. Remove from heat and let cool.

Combine the Mixture:

• In a large bowl, add cooled sweet potatoes, onion mixture, drained lentils, and psyllium husk (if using). Knead with hands until well combined.

Form Patties:

• Shape the mixture into evenly sized patties.
• Coat each patty thoroughly in breadcrumbs (panko or gluten-free).
• Place patties on a lined tray. Drizzle generously with olive oil. Bake at 180°C (350°F) for ~30 minutes, until golden and crisp.
• Serve warm in burgers, on salads, or with dips. Freeze uncooked patties between sheets of baking paper for later use.

Video

Notes

• The psyllium husk helps the patties hold together but is completely optional—they still work beautifully without it.
• These patties freeze extremely well. Shape and coat, then freeze between sheets of baking paper for an easy future meal.
• For a gluten-free version, use gluten-free breadcrumbs for coating.
• Delicious served in a burger, on a salad, or paired with feta and chilli jam.
• You can also air-fry them at 180°C for ~15–20 minutes for extra crispness.