Lentil Mushroom Patties Recipe

Cooked lentils: These are small legumes that become soft when cooked and add protein and texture to the patties.

Mushrooms: Finely chopped, they bring a rich, earthy flavor and moisture to the mix.

Onion: Adds a mild sweetness and crunch when finely chopped.

Garlic: Minced garlic gives a punch of flavor and aroma.

Bread crumbs: Helps bind the patties together and gives a little crunch.

Soy sauce: Adds a salty, savory depth to the patties.

Ground cumin: A warm spice that adds a subtle earthiness.

Paprika: Gives a mild smoky flavor and a bit of color.

Salt and pepper: Used to season and bring out all the flavors.

Olive oil: Used for frying the patties to a golden brown and adds a nice richness.

One of the key steps in making these Lentil Mushroom Patties is forming the patties from the mixture. Getting the shape just right helps them cook evenly and hold together without falling apart. Here’s a simple way to do it:

1. Start by scooping out a handful of the mixture. Don’t pack it too tightly—just enough so it sticks together.
2. Gently press the mixture between your palms to form a round, flat shape, about the size of your palm or a little smaller.
3. If the mixture feels too loose or crumbly, add a little more bread crumbs to help bind it.
4. Try not to make the patties too thick; thinner patties cook more evenly and get a nice golden crust.

Taking a little extra time to shape the patties carefully means they won’t break apart when you flip them in the pan. It also helps them cook through without burning on the outside. When the patties are the right size and firmness, they’ll hold their shape and have a perfect texture—crispy on the outside and soft inside.

I remember the first time I made these, I pressed the patties too hard, and they turned out dense and a bit tough. After that, I learned to be gentle and just enough to hold the mixture together. Also, if you’re in a hurry, a quick trick is to wet your hands slightly before shaping. It stops the mixture from sticking to your fingers and makes the whole process smoother. Give it a try next time!

• cooked lentils - Substitute with cooked chickpeas: Chickpeas provide a similar texture and protein content, making them a great alternative.

• finely chopped mushrooms - Substitute with finely chopped zucchini: Zucchini has a similar moisture content and can mimic the texture of mushrooms when cooked.

• finely chopped onion - Substitute with finely chopped shallots: Shallots offer a milder flavor and can be used in the same quantity as onions.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• bread crumbs - Substitute with oat flour: Oat flour can help bind the patties together and is a good gluten-free option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor profile that can add depth to the patties.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the overall taste of the patties.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for frying.

• Allow the lentil mushroom patties to cool completely before storing. This helps prevent condensation, which can make the patties soggy.

• Place the cooled patties in an airtight container. If stacking, separate each layer with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 4 days. This ensures the patties remain fresh and flavorful.

• For longer storage, consider freezing the patties. Lay them out on a baking sheet lined with parchment paper, ensuring they do not touch each other.

• Freeze the patties on the baking sheet for about 2 hours, or until they are solid. This prevents them from sticking together when stored.

• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to enjoy, thaw the patties in the refrigerator overnight. This gradual thawing helps maintain their texture.

• Reheat the patties in a frying pan with a bit of olive oil over medium heat, or bake them in the oven at 350°F (175°C) for about 10-15 minutes, until heated through.

• For a quick option, you can also microwave the patties on a microwave-safe plate for 1-2 minutes, though this may slightly alter their texture.

• Serve the reheated patties with your favorite sides, or in a bun as a delicious burger.

• Oven Method: Preheat your oven to 350°F (175°C). Place the lentil mushroom patties on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through. This method helps maintain the patties' crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the patties in the skillet and cook for about 3-4 minutes on each side, or until they are warmed through. This method is quick and helps retain the patties' texture.

• Microwave Method: Place the patties on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the patties in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for retaining the patties' crunchiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the patties on the toaster oven tray and cover them with aluminum foil. Heat for about 10 minutes, or until warmed through. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Chopping board: A sturdy surface for finely chopping the mushrooms, onion, and garlic.

• Chef's knife: A sharp knife for chopping the vegetables and mincing the garlic.

• Measuring cups: Used to measure out the cooked lentils and bread crumbs accurately.

• Measuring spoons: Used to measure the soy sauce, cumin, and paprika.

• Frying pan: A pan to cook the patties until they are golden brown.

• Spatula: Used to flip the patties in the frying pan.

• Garlic press: An optional tool to easily mince the garlic cloves.

• Wooden spoon: Useful for mixing the ingredients together in the bowl.

• Plate: A plate to place the formed patties before frying them.

• Paper towels: Used to drain excess oil from the cooked patties.

Pre-cook lentils: Cook and store lentils in advance to save time on busy days.

Use a food processor: Quickly chop mushrooms, onion, and garlic using a food processor.

Batch make patties: Form extra patties and freeze them for future use.

Pre-measure spices: Measure out cumin, paprika, salt, and pepper ahead of time.

One-pan cooking: Cook patties in a single large pan to reduce cleanup time.