Vegan Lentil Patties from Soaked Puy Lentils

Many vegan lentil patties are made with cooked lentils. This version works a little differently: the lentils are simply soaked and then processed directly. This saves time and creates a wonderfully juicy texture with a pleasant bite.
To ensure the patties cook through completely, they are briefly baked in the oven before frying. This gives them a beautiful crust in the pan while keeping the inside tender and flavorful.

Quick Overview

🕒 Preparation time: about 30 minutes
⏳ Soaking time: 8–12 hour
⏳ Resting time (patty mixture): 10–15 minutes
🔥 Oven: about 20 minutes
🔥 Frying time: 10–14 minutes
👩🏼‍🍳 Difficulty: medium

Ingredients (for about 8 Patties)

• 200 g Puy lentils
• 1–2 tbsp ground flaxseeds
• 1 large onion
• 50 g rolled oats
• 50 g breadcrumbs
• 4 tbsp dark soy sauce
• 1 tbsp tomato paste
• 2 tsp mustard
• 1 tsp apple cider vinegar
• 1 ½ tsp marjoram
• ½–1 tsp smoked paprika powder (optional, but highly recommended)
• 1 pinch nutmeg
• ½ tsp salt
• ¾ tsp black pepper
• rapeseed oil for frying

Instructions

1. Soak the lentils: Cover the lentils with twice their volume of water and soak for 8–12 hours. Drain, rinse well and allow to drain thoroughly.
2. Prepare the flaxseeds: Mix the flaxseeds with 2 tbsp water and let them soak for about 10 minutes.
3. Prepare the onion: Finely dice the onion. Use it raw or, for a milder flavour, sauté it in a little oil for 3–4 minutes until translucent. Allow to cool slightly.
4. Prepare the patty mixture: Blend about two-thirds of the lentils together with the flaxseeds, rolled oats, soy sauce, tomato paste, mustard and apple cider vinegar until smooth.
5. Add the remaining lentils, breadcrumbs, spices and onion. Pulse briefly until combined, leaving some texture in the mixture.
6. Preheat the oven to 160 °C fan or 180 °C conventional heat.
7. Let the mixture rest for 10–15 minutes. This allows the oats, breadcrumbs and flaxseeds to absorb moisture. The patties will be easier to shape and much less sticky.
8. Shape the patties: With lightly moistened hands, form flat patties about 1.5–2 cm (½–¾ inch) thick and place them on a baking tray lined with parchment paper. This allows the lentils to cook through properly while helping the patties develop a delicious crispy crust on the outside.
9. Pre-bake the patties for about 20 minutes. Make sure they do not become too dark.
10. Fry until crispy: Heat some oil in a non-stick frying pan over medium heat. Fry the patties for 5–7 minutes per side until golden brown. Try not to move them during the first 4–5 minutes. This allows a stable crust to form and makes them easy to turn.

Serving Suggestion

These lentil patties pair perfectly with crispy fried potatoes, a fresh cucumber salad, and a side of ketchup and/or mustard.

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Notes

Why use soaked lentils? Unlike many lentil patty recipes, these patties are made with soaked rather than cooked lentils. This creates a particularly juicy texture and a pleasantly firm bite.

The lentil patties are also delicious served cold and will keep in an airtight container in the refrigerator for about 3–4 days.