Mushroom Lentil Patties

These patties taste great on their own or served on a whole-grain bun with horseradish, fresh spinach leaves, sliced avocado and tomato slices. I usually use white button mushrooms, but cremini or shiitake mushrooms also work well in this recipe.

Mushroom Lentil Patties


Quantity Ingredients
1 tbsp canola oil
1 cup chopped onion
4 cups thinly sliced mushrooms
2 tbsp balsamic vinegar
2 cups shredded carrot
1 1/2 cup cooked or canned (drained and rinsed well) brown lentils
1/2 cup whole wheat bread crumbs
1/2 cup large-flake rolled oats
1/4 cup ground flaxseed
1/4 cup slivered almonds, coarsely chopped
2 eggs, beaten
1 tbsp Dijon mustard
1/2 tsp coarse sea salt, or to taste
1/8 tsp cayenne pepper, or to taste
Freshly ground black pepper, to taste


  1. Heat oil in a skillet over medium heat. Add onions and sauté for 8 to 10 minutes.
  2. Add mushrooms; sauté for another 8 to 10 minutes or until all the moisture from the mushrooms has evaporated and the pan begins to dry out.
  3. Transfer mushrooms and onions to a large mixing bowl.
  4. Deglaze the skillet by pouring in the balsamic vinegar and scraping the bottom to lift up any onion or mushroom bits.
  5. Pour the vinegar mixture over the mushrooms.
  6. Preheat oven to 350°F (180°C).
  7. Add the carrots, lentils, bread crumbs, oats, flaxseed, almonds, eggs, mustard, sea salt and cayenne pepper to the bowl.
  8. Stir until well combined with the mushrooms and onions. Season with black pepper.
  9. Spray a baking sheet with cooking spray. With your hands, form mushroom and lentil mixture into 8 patties. Place on baking sheet; bake for 20 to 25 minutes, or until they are cooked through and begin to brown.

Serves 4.

NUTRITION per 2 patties: 206 cal, 10 g pro, 8 g total fat (1 g saturated fat), 27 g carb, 6 g fibre, 37 mg chol, 260 mg sodium

Source: Leslie Beck's Healthy Kitchen