Mushroom & lentil patties

Current rating: 5 (1 ratings)
Serves 8
Prep 15
Cook 35
Hearty and flavourful, these veggie patties will satisfy vegans, vegetarians, and flexitarians alike!
  • 1/2 red onion
  • 250 g button mushrooms
  • 1 x 400g tin brown lentils, rinsed and drained
  • 1 Tbs chia seeds
  • 2 tsp reduced salt, gluten free tamari / soy sauce
  • 1 Tbs no added salt tomato paste
  • 1 Tbs olive oil
  • 1 tsp dried mixed herbs
  • 1/2 tsp ground paprika
  • 4 Gluten Free Weet-Bix™, finely crushed
  • Salt & pepper
To serve
  • Lettuce leaves or buns, and toppings of choice

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat oven to 180°C, line an oven tray with baking paper and spray lightly with oil.
  2. Pulse onion and mushrooms in a food processor until finely chopped, tip into a large bowl.
  3. Add lentils to the processor, pulse to a rough paste, and transfer to bowl with mushrooms.
  4. Add chia seeds, tamari, tomato paste, olive oil, herbs and paprika to the mushrooms and lentils. Mix well. Add crushed Weet-Bix, and stir to incorporate. Season to taste with salt and pepper if necessary.
  5. Divide mixture into 8 portions and shape into burger patties. Place patties on the prepared pan, spray tops with a bit of oil, and bake for 30 - 35 minutes, flipping once after 20 mins, until golden on top and firm in the middle.
  6. Serve patties on a salad, a lettuce leaf, or a gluten free bun, with burger toppings of your choice.

Tips

  • No food processor? Mushrooms can be chopped very finely with a knife and lentils can be mashed with a fork.
  • Burgers can also be baked in advance, and then re-heated in a lightly oiled skillet over medium heat.

Tips

  • No food processor? Mushrooms can be chopped very finely with a knife and lentils can be mashed with a fork.
  • Burgers can also be baked in advance, and then re-heated in a lightly oiled skillet over medium heat.

Nutrition Information