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Baked lentil veggie patties on a tray, golden and crispy on the outside, ready to serve for burgers or salads.

Lentil Veggie Patties – Vegan, Baked & Full of Flavour

Prep Time: 40 minutes
Cook Time: 30 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.