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Lunch / Mediterranean

Baked Carrot Lentil Patties

Carrots, lentils and oats form small vegan patties with cumin and parsley. Bake until firm and gently browned at the edges.

VegetarianVeganDairy Free

By Vegetarian Recipes Kitchen · Updated

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Baked Carrot Lentil Patties, ready to serve
Illustrative food photography. See our editorial policy.
Prep
20 minutes
Cook
25 minutes
Total
45 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Heat the oven to 200°C (400°F). Mix flaxseed with water and rest for 5 minutes.

  2. Mash lentils roughly and mix with carrots, oats, onion, flax mixture, cumin, salt and parsley.

    Baked Carrot Lentil Patties: Mash lentils roughly and mix with carrots, oats, onion, flax mixture, cumin, salt and parsley

  3. Form 12 compact patties on a lined tray and brush with oil.

    Baked Carrot Lentil Patties: Form 12 compact patties on a lined tray and brush with oil

  4. Bake for 25 minutes, turning carefully halfway, until firm and browned at the edges.

0 of 4 steps complete

A little kitchen know-how

  • Let the mixture stand for 5 minutes so the oats absorb moisture before shaping.

Make it yours & keep it well

Use certified gluten-free oats if avoiding gluten.

Storage: Refrigerate for 3 days or freeze for 2 months.

A little more kitchen know-how

Cooking guides for this recipe

Estimated nutrition per serving

320 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate for 3 days or freeze for 2 months.

Can I adapt this plant-based recipe?

Use certified gluten-free oats if avoiding gluten.

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