The May long weekend (in Canada) is approaching quite quickly over here, and I knew I wanted a new veggie burger on the blog. Who knows what the new COVID 19 restrictions will be for the long weekend, but I don’t think anyone will be going camping. Fear not, these Sweet Potato and Lentil Patties are going to bring so much joy to your weekend. You might as well have a little BBQ party on the patio if you can’t be camping. These vegan lentil patties are hearty, protein-rich and accompanied by a dreamy vegan dill sauce. Get the burger toppings out cause you won’t want to miss out on this recipe.
what’s in these vegan lentil patties?
Keeping up with the whole pantry staples necessity right now, you probably have most of the ingredients for these vegan lentil patties. These veggie burgers consist of red lentils, sweet potatoes, oat flour, spices, kale, parsley and chives. It’s a pretty basic mishmash of goodness. The red lentils help to hold the batter together. When you are ready to form the patties, the batter should be wet but holds together. When they come out of the oven, the middle should be a little wet still (no one wants a dried out burger) but it’s important to let the sweet potato and lentil patties cool for 5-10 minutes to cook the inside just a hair more. Don’t worry your burgs will be the perfect temperature even with the cooling time.
Adam is going to be so happy I didn’t call these “lentil burgers”. He always associates the word burger with meat, the word meatballs with meat, and the word wings with meat. To be honest, this is fair if you’ve grown up with meat as a staple in your diet. But when I’m making veggie burgers, mushroom meatballs or cauliflower wings, his tastebuds are expecting a specific taste, a meaty taste. Although he loves my vegan/ vegetarian alternative recipes he is weird and would prefer all veggie burgers to be called patties, so there is no confusion. Well, Adam, you win this time- Vegan Lentil Patties won’t be joining the burger family anytime soon.
here are a few reasons why I love these sweet potato and lentil patties, so listen up!
- Although these vegan lentil patties don’t skimp on flavour, the vegan dill sauce is the perfect addition. I feel like mayo (vegan) should always be on a burger and in this recipe, it is but with a few extra ingredients. If you love dill than you for sure will love this vegan dill sauce. It’s fresh, creamy and spot on. So easy to make, and is also a great dipping sauce for yam fries.
- Although these sweet potato and lentil patties don’t need the bbq to cook them, you can always throw them on the old barbie for a few seconds to unleash that bbq flavour. Pop these patties on the bbq after their cook time has finished. Maybe brush a little oil on the tops first so they don’t stick. BBQ or not these patties are perfect to enjoy on your patio this summer.
- I’m always a fan of freezer-friendly meals. Make these vegan lentil patties as the recipe instructs, then let them cool down completely and freeze. When you are ready to enjoy them, let them thaw and then warm up in a low-temperature oven. Hold off on that vegan dill sauce until you are ready to enjoy as that does not freeze well.
Another delicious veggie burger, or should I say patty is here. It has a tangier base thanks to the chives and great texture. This recipe also uses basic ingredients that you just might have sitting in your pantry waiting to be used. The start of summer doesn’t begin until you fire up that old barbeque, so let’s get it going. Patio season is here, and she’s here to stay for the next few months. I’ll be eating these Vegan Lentil Patties on repeat for the next few days, while I lounge on the patio in the sun (fingers crossed).
sweet potato and lentil patties
- 1/2 cup red lentils (rinsed)
- 1 1/4 cups water
- 2 tsp oil of choice (for sautéing)
- 1/2 red onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 medium sweet potato (peeled, washed, grated ~1 cup)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 cup kale (finely chopped)
- 1/3 cup parsley (finely chopped)
- 1/4 cup chives (finely chopped)
- salt and pepper
- 1 heaping cup oat flour
lemon dill dressing
- 1/4 cup vegan mayo
- 1 tbsp lemon juice
- 2 tbsp fresh dill (finely chopped)
- 1 tsp miso paste
- 1-2 tbsp water (to thin)
- 1 tbsp nutritional yeast
- pinch of sea salt
- 5 burger buns
- red onion
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Rinse the red lentils and then bring the lentils and the 1 1/4 cups of water to a boil. Turn the heat to a simmer once boiled and leave uncovered for 10 minutes or until the red lentils are cooked. If there is excess water one the lentils are done, drain the water.
- Sauté the onion and garlic in oil over medium heat until golden brown.
- Wash, peel and grate 1 medium sweet potato, it should roughly measure 1 cup.
- Add all the ingredients (except the oat flour) to the food processor. Pulse a few times to that the mixture becomes combined yet still has a chunky texture. Remove from the food processor and add to a bowl. Stir in the oat flour. The dough should be slightly wet still but holds together.
- Measure out 5 patties (1/3 cup each). Using your hands form small circular discs with the patties. Place in the oven for 15 minutes. Flip the patties after 15 minutes and put them back in for 12-15 minutes more. The inside should still slightly underdone when you first take them out of the oven. The outside should be brown and crispy. Let the patties cool for 5-10minutes then enjoy.
- To make the dill sauce, add all the ingredients to a bowl and thoroughly mix. Drizzle on the patties before serving.