This Beetroot Lentil Patties Recipe is the Most Delicious Alternative To Veggie Burgers
Hands up if you’ve ever retched at the thought of eating beetroots! I know I have. But this amazing recipe for beetroot lentil patties by our Cosmic Cookware friend and nutritionist, Stacey of Natural Spoonfuls is simply so delicious yet wholesome that you'll be pleasantly surprised.
Even though you can easily pop by your nearest convenience store to get a pack of veggie burger patties, they’re often filled with starch and a whole host of other ingredients you probably haven’t heard of.
Enter this homemade alternative to veggie burgers. Not only do you know what exactly goes inside, but this vegan lentil burgers recipe is also incredibly flavoursome that you can easily have it sandwiched between lettuce leaves as a satisfying complete low carb and high protein meal.
It’s also a fun way to get fussy eaters to eat their veggies because the combination of ingredients makes beetroot and lentils delightfully enjoyable.
Why Use Beetroot and Brown Lentils to Make These Lentil Patties?
Beetroot and Lentils are Rich in Essential Nutrients
Beetroot and lentils are incredibly nutritious, especially when you’re on a vegan or vegetarian diet.
Notice how beetroots have a rich, vibrant shade of red or purple when the outer skin is removed? Rich, vibrant colours usually indicate that the vegetable in question is rich in antioxidants. Which also means that beetroots contain high levels of antioxidants, which are essential in helping your body fight off free radicals.
Aside from antioxidants, they’re also rich in vitamins and minerals such as folate, potassium, and vitamin C. Talk about an immune boosting veggie!
Then you have lentils, which are an excellent source of protein, fiber, iron, and more essential nutrients. Lentils are also one of the best meat substitutes, so if you’re on a vegan or vegetarian diet, you’ll often find lentil recipes where high protein meals are concerned.
Unique Earthy Flavour with a Slight Touch Of Delicious Sweetness
Ask anyone what they think of beetroot and most of them will probably respond by saying “it tastes earthy”. Beetroots definitely have a uniquely earthy taste, but it also comes with a slight touch of natural sweetness.
Brown lentils, on the other hand, have a slight nutty and earthy taste with a mild flavour that pairs beautifully without overpowering the beetroot’s natural sweetness.
No Eggs Needed to Bind These Lentil Patties
Most burger patty recipes call for eggs in the ingredients as they’re often used as a binding agent to hold the patty together. But beetroot has a slightly sticky texture which helps to bind the patty ingredients together, effectively removing the need for eggs especially once you combine it with psyllium husk.
You won’t need to add breadcrumbs either, so you can keep this recipe vegan-friendly and gluten-free. This makes it a great recipe when the guests you’ve invited over for dinner have certain dietary restrictions.
Nutritious Plant-Based Alternative to Meat for Protein
Those looking to reduce their meat consumption or eliminate it altogether without having to sacrifice having flavoursome and satisfying meals will definitely appreciate the combination of beetroot and lentils. You get a good balance of protein, fiber, and essential nutrients in one wholesome plant-based patty.
What is the Best Lentil as a Meat Substitute for These Vegan Lentil Patties?
When it comes to lentils, you have green, brown, red or yellow, and specialty lentils. Out of all, green and brown lentils are often considered the best substitutes for meat because of their texture and flavour.
Brown and green lentils hold their shape and have a slightly firmer texture compared to other lentils when cooked. Their mild, earthy flavour also allows it to easily absorb the flavours of other ingredients and seasonings, which makes them incredibly versatile.
So if you’re looking for a way to replicate the texture of meat in the form of meatballs, meatloaf, or even burger patties, brown and green lentils are your best bet to mimic meat.
I wouldn’t recommend red lentils or yellow lentils and specialty lentils to make lentil patties or even lentil fritters as they often tend to become mushy and break apart once cooked. But if you’re after comforting stews, soups, and curries, then these are perfect.
What Can I Use as a Replacement to Psyllium Husk if it’s Not Available?
Don’t worry if you don’t have it on hand or if you can’t get it at your nearest supermarket. You can easily replace psyllium husk with ground flax seeds or chia seeds as a binding agent!
Can I Try Out Different Spices For These Beetroot Lentil Patties?
Sure you can! This recipe's versatility is like none other. My favourite involves adding a teaspoon of smoked paprika or curry powder, or both to give it a delicious pop of spiciness. Perfect as a quick cold season dinner without being too heavy!
But if you're not a fan of spice, you could give it a Middle Eastern touch by adding a dollop of tahini sauce with a light squirt of lemon juice before wrapping it in lettuce leaves. It will be like a healthy wrap!
Can I Batch Cook These Lentil Patties?
We're absolute fans of batch cooking here, so almost all our recipes can be batch cooked ahead of time. These beetroot lentil patties freeze well, so all you have to do is freeze the uncooked patties on parchment paper (important so they don't stick!) and on a baking sheet, then transfer them to an airtight container.
Simply thaw it in the refrigerator before you cook for a quick, satisfying meal!
Beetroot Vegan Lentil Patties Recipe
These Vegan Beetroot Lentil Patties are a protein-packed quick delight that you can easily dish out under 30 minutes for the perfect, nourishing weeknight dinner!
- 2 (medium) Cooked Beetroots
- 1 x 400g can Brown Lentils
- 1 Garlic Clove, minced (substitute for 1/8 tsp Garlic Powder if needed)
- 1⁄2 Red Onion, diced (substitute for 1 tsp Onion Powder if needed)
- 1⁄2 cup Pecans (replace with 1/2 cup of Sunflower Seeds in case of nut allergy)
- 1 tbsp Psyllium Husk
- 1 tsp Salt
- Pinch Black Pepper
- 2 tsp Extra Virgin Olive Oil
- 1 handful Lettuce Leaves
- 1⁄2 Avocado, mashed
- 1⁄2 Red Onion, sliced into rings
Fresh Parsley, to garnish
- Blitz beetroots, lentils, garlic, red onion, pecans, psyllium husk, salt and pepper in a food processor for around 10 seconds until combined (do not over mix or the mixture will become too mushy).
- Using the beetroot and lentil mixture, form 4-5 lentil burger patties.
- Heat oil in a frying pan (or you can use the Cosmo Pan and skip the oil altogether thanks to its superior non-stick cooking surface) and cook patties on medium heat. Cook the lentil burgers for 5-7minutes, flipping each halfway.