Lentil Cakes (Patties)

Lentil Cakes (Patties)

56 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h

“These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!”

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Adjust Servings

Original recipe yields 8 servings



  1. Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
  2. In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
  3. Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

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Reviews (56)

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As a healthnut, I'm rating this very high because I've changed it to be 'very-Healthy.' I try to include ingredients that provide the most-nutritional benefit, cut calories and fat, and include good fats and flavor. This is my healthy version of this recipe: The first [4] ingredients stay the same. I used 1/2 cup oatmeal, 2 egg whites, 1 chopped RED onion, 1/2 cup shredded Reduced-FAT Pepper Jack cheese (optional), 4 oz Vanilla Greek yogurt (Chobani), 1/2 tsp of each: oregano, cumin, garlic pwdr, & Cayenne Pepper, and 2 tblsp. olive or canola oil... I cooked the lentils in water first. Then, drained and added them to everything else. (I don't like my veggies mushy, so I DON'T saute them before forming patties). Shaped into patties, and baked @ 375 for 12 to 15 minutes.



Great recipe, I added parmesan cheese and omitted the walnuts. Instead of frying I baked in the oven on sprayed cookie sheets.



Very tasty! We are not veggies, but we loved this anyway. Did not use cereal (didn't have any) and only used half of the soup mix. I was afraid of the salt content. We ate the patties with Sweet Chile Sauce that you can buy at the chinese grocery store. It's kinda like a duck sauce with a kick. Thanks for the recipe, again, we loved it.

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Amount Per Serving (8 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 37.8 g
  • 12%
  • Protein
  • 12.3 g
  • 25%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 683 mg
  • 27%

Based on a 2,000 calorie diet



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Vegan Red Lentil Soup


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Mediterranean Lentil Patties