Brown lentil patties

Lentils and butter beans, seasoned with a few everyday ingredients, are perfect for wholesome and delicious vegetarian patties. The kids will love them too! Remember to make a healthier bread choice and enjoy with fresh salad ingredients.

Ready in

1 hour 20 mins

Serving size

Makes 8 – 10 patties


  • ½ cup (125 ml) uncooked brown lentils
  • 1 x 410 g tin butter beans, drained
  • 1 onion, finely chopped
  • 2 eggs
  • 5 tbsp (75 ml) wholewheat or cake flour
  • 1 carrot, grated
  • 1 tbsp (15 ml) tomato sauce
  • ½ tsp (2,5 ml) baking powder
  • 1 tbsp (15 ml) lemon juice
  • 2 tsp (10 ml) dried mixed herbs
  • ½ tbsp (7,5 ml) ground coriander
  • ½ tsp (2,5 ml) salt
  • black pepper to taste
  • 1 tbsp (15 ml) sunflower oil


  1. Place lentils in a pot with enough water and bring to the boil. Simmer for 30-40 minutes or until soft. Drain well and cool.
  2. Mash lentils and butter beans with a fork or potato masher and mix with the remaining ingredients, except the oil.
  3. Heat some of the oil in a frying pan. Spoon about ¼ cup of the mixture into the pan per patty. Fry patties over a medium heat. When the top begins to set, turn over and fry until golden brown. Repeat with the rest of the oil and mixture.
  4. Serve on a wholewheat roll as a hamburger with lettuce, tomato and cucumber.


  1. Add a pinch of nutmeg or chopped fresh herbs like coriander or parsley to the mixture.
  2. Bake in the oven: Roll the mixture into balls, place in an oven dish and pour a tin of chopped tomatoes over. Bake at 180 °C for 30 minutes or until cooked.
  3. Add a grated apple instead of the carrot for a different flavour.

This recipe is from Cooking from the heart, 1st edition

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