Lentil Potato Patties

I’ve learned a lot of things ever since I became a vegetarian: how to make sure i get everything I need, new food combinations and old ones I thought I didn’t like, how good sunflower seeds are (which i used to call bird food =D )…but, mostly, I discovered how versatile and delicious veggie burgers are. Who knew you could make so many delicious ones! Of course not all creations were successful… I particularly remember one of my first attempts with a lentil burger: it was summer and the heat was crazy, yet I thought it would be the perfect time to boil lentils for hours and hours, turn on the oven and try making patties…with a tiny food processor that wouldn’t even purè my lentils. The result was a messy kitchen and two sweaty, cranky cooks…my boyfriend, Mattia, was unlucky enough to be with me that day =D.

My new strategy? cooking big batches of patties I can freeze and use over the following months. Sometimes I don’t even label them and when I take them out it’s a mini surprise.

It keeps my life on edge, you see.


This recipe in particular is quite delicious, if I may say myself, with a hint of summer-y flavour from the fresh parsley and feta.
Plus I love potatoes in veggie burgers…and the bird food, too.

pattie closed

Lentil Potato Patties

makes 8 patties

1.5 tbsp ground flax seeds + 3 tbsp water
2 large potatoes (~ 3 cups diced)
1/2 cup  sunflower seeds
2 1/2 cup lentils, cooked
1 onion
1 garlic clove
1 tbsp olive oil
1/4 cup fresh parsley
3/4 cup crumbled feta
1/4 cup bread crumbs
1 tsp dill
1/4 tsp salt
pepper to taste

Bring a pot of water to boil.
In a small bowl combine the ground flax and water and let rest for 5-10 minutes.
Dice the potatoes and boil for approximately 15 minutes, until tender, and toast on medium flame the sunflower seeds until golden, 3-5 minutes. In a pan sauté the onion and garlic with the olive oil on medium flame for 5 minutes until tender and lightly golden.
In a food processor place the potatoes, and lentils and process until creamy. Add the sunflower seeds, crumbled feta, flax, roughly chopped parsley, bread crumbs, dill, salt e pepper and combine well.

using some extra bread crumbs for coating, divide the mixture into 8 patties.

Oil a pan and cook on medium for 10 minutes, flipping halfway.

pattie open




These patties are especially good served with a yogurt- roasted garlic cream. You can find the recipe I used here. Try it, it’s delicious!

pattie closed w- chips

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