Mushroom lentil patties are the best patties you’ll ever try. I love lentil patties! Usually I make them with one of these veggies: beetroot, mushrooms, pumpkin or carrot. Mushroom lentil patties are on top of the list. They have a rich umami flavor you can’t get enough. Once you try them, you always want to make some for a meal prep.
The main reason I make this mushroom lentil patties, during weekends is that they are perfect for meal prep.
Recently I am trying to share as much as I can, meal prep recipes on my blog because not anyone has the time to cook every day. So I am trying to share delicious recipes that can stay tasty during the work days and are easy to make.
These mushroom lentil patties are easy and if you are using canned lentils, you can make them in 30 minutes max. They are so versatile. You can eat them in a big bowl with greens and other seasonal veggies, you can eat them as burgers in a bun combined with tomato and lettuce, you can eat them with rice or quinoa topped with some tahini dressing. There are plenty of ways to eat these lentil patties. The best thing is that they are rich in proteins and are made with simple ingredients.
Personally, I prefer to completely cook my mushroom lentil patties before freezing them. Then I can grab one out of the freezer and reheat it quickly in the microwave or on a heated skillet instead of still having to completely cook the patties when I want a quick lunch to take with me.
Some people like to freeze them not cooked, so you can just lay them in a tray and put the tray in the freezer. After 3-4 hours remove the tray from the freezer and put the patties in a container. Put the container with the frozen patties again in the freezer.
To freeze after cooked:
- Cook completely by following the recipe below.
- Place the patties on a flat tray and let them cool completely.
- Once cool, place the entire tray in the freezer until the burgers are frozen.
- Transfer them in a freezer friendly container and place the container with patties in the freezer.
I would suggest storing them up to 2 months since they are made with fresh ingredients.
How to make mushroom lentil patties?
- First you have to add the chopped onion and mushrooms to a skillet over medium heat with a drizzle of olive oil. Let it cook for about 3 minutes. Then add the garlic and spices. To make it umami flavor, add tamari (for a gluten free version) or soy sauce and red vinegar.
2. After the mushrooms are cooked they will have a delicious acidic taste where you can taste the spices also. In a food processor add the cooked lentils, cooked mushrooms with onions and garlic, rolled oats, corn starch, parsley, salt and pepper. Mix everything together but do not over mix. Let some texture in the patties batter.
3. Start forming the mixture into 6-7 cm patties. It will make about 14 patties. Meanwhile put a non-stick skillet over medium heat and add the olive oil. When the oil is heated, add the patties frying them 4 minutes in each side. Until the patties are golden brown. You can also bake them if you want to make them healthier.
Mushroom lentil patties are vegan, perfect for meal prep, they freeze well and are super easy to make. These patties are my go to when making veggie burgers or patties. They are rich in proteins and they taste so good you will want to eat them all! They are made with:
- green lentils
- rolled oats
- corn starch
- red wine vinegar
- tamari or soy sauce
- fresh parsley
- salt and pepper
- olive oil
If you try these mushroom lentil patties, let us know what is your favorite way to eat them. Don’t forget to tag us on your food picture under the tag @bimorah. Hope you love these as much as I do.
Makes: 12-14 patties
- 2+1/2 cup cooked green lentils (or 1 cup dry lentils)
- 1 cup rolled oats
- 2 tbsp corn starch
- 2 medium button mushrooms, chopped
- 2 tbsp olive oil (1 tbsp to fry the mushrooms and 1 tbsp to fry the patties)
- 1 cup chopped parsley
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp dried chili flakes
- 1 tbsp tamari or soy sauce (use tamari if you want a gluten free version)
- 1 tbsp red wine vinegar (or red wine)
- Salt and pepper
- Cook the lentils according to the package instructions. If you are using canned lentils skip this step.
- In a skillet over medium heat, add the chopped onion and mushrooms with 1 tbsp of olive oil. Let it cook for about 3 minutes. Then add the garlic, oregano, smoked paprika, dried chili flakes, salt and pepper. Then add tamari (for a gluten free version) or soy sauce and red vinegar. Let it cook for 2 minutes.
- After the mushrooms are cooked, in a food processor add the cooked lentils, cooked mushrooms with onions and garlic, rolled oats, corn starch and parsley. Mix everything together but do not over mix. Let some texture in the patties batter. You can also try for salt and pepper in this step, if you want more, add more and give it a final mix.
- Start forming the mixture into 6-7 cm patties. It will make about 14 patties.
- Meanwhile put a non-stick skillet over medium heat and add the olive oil. When the oil is heated, add the patties frying them 4 minutes in each side. Until the patties are golden brown. You can also bake them if you want to make them healthier.