These are pan-fried patties made from cooked lentils, egg, and cornmeal — seasoned however you like and ready in 30 minutes. No meat substitutes, no long ingredient list. They hold together well, fry up with a crisp crust, and work just as well in a bun as they do on a plate with a sauce alongside.
Before you start
The single thing that determines whether these patties hold together or fall apart in the pan is moisture control. Your cooked lentils need to be well-drained — even slightly dried out. If they came straight from a pot of water or a can, spread them on a clean towel for a few minutes before mixing. Wet lentils push the batter past the point where cornmeal can save it, and you end up with mush that won’t flip cleanly. The second thing worth knowing: let the patties sit undisturbed in the oil until the edges visibly brown before you attempt a flip. Moving them too early breaks the crust before it has set, and that crust is what keeps the patty together and gives you the texture you’re after.
About the ingredients
- Cornmeal: Fine or medium grind both work. Coarse grind adds noticeable texture, which some people like and others don’t. Avoid instant polenta — it absorbs moisture differently and can make the patties gummy.
- Eggs: These are the binder. If you need an egg-free version, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes) works reasonably well, though the patties will be slightly more fragile.
- Lentils: Green or brown lentils give the firmest texture and the most burger-like appearance. Red lentils go very soft when cooked and produce a wetter, denser batter — skip red lentils here unless you compensate with noticeably more cornmeal.
- Seasonings: The recipe calls for 1 tablespoon total, which is a starting point, not a ceiling. Lentils and cornmeal are mild and starchy — they can take assertive seasoning without tasting harsh.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 4 days in an airtight container. To reheat, use a dry skillet over medium heat for 2–3 minutes per side — this brings the crust back. A microwave will make them soft and a little soggy, so use it only if you don’t mind losing the texture. For freezing, let the patties cool completely, then layer them between sheets of parchment paper in a freezer bag or container. They freeze well for up to 2 months. Reheat from frozen in a 375°F oven for about 15 minutes, flipping once halfway through. The batter itself can also be made ahead and refrigerated for up to 24 hours before frying — give it a stir and check consistency before you scoop, since it may thicken slightly as it sits.
Troubleshooting
- Patties are falling apart when flipped: The batter is too wet, or the crust hasn’t fully set. Drain your lentils more thoroughly next time. In the moment, let the patty cook another 30–60 seconds before trying again — a fully formed crust releases cleanly from the pan.
- Outside is browning too fast but the center is still cold: Your oil is too hot. Drop the heat to medium and give the patties more time. These are dense and need a few minutes per side at a controlled temperature, not a quick blast of high heat.
- Patties taste bland even with seasoning added: The seasoning was stirred in but not given time to distribute. Mix the batter a minute or two before scooping, and taste a small cooked piece before you fry the whole batch — you can still stir in more seasoning at that point.
- Patties are absorbing too much oil and feel greasy: The oil wasn’t hot enough when the batter went in. Cold oil soaks into the patty instead of searing the surface. Wait until the oil shimmers and a small drop of batter sizzles immediately on contact.
- Batter sticks badly to the spoon or scoop: Lightly oil the scoop between portions. A quick dip in the hot oil or a spray of cooking oil on the scoop face makes a real difference and keeps the patty shape intact when it drops into the pan.
Hearty Lentil Patties
Ingredients
- 3 cups lentils cooked
- 3 medium eggs
- 3 tablespoons cornmeal
- 1 tablespoon seasonings whichever you prefer
- ¼ cup cooking oil for frying
Instructions
- Add eggs to lentils in a mixing bowl. Stir well to combine, then start adding cornmeal. You're looking for the texture to be something like soft drop biscuits. It's a bit wet and sticky, but it'll hold shape for a moment when squished up with the spoon. If it's too wet, add more cornmeal. If it's too dry, add another egg, more cooked lentils or a tiny bit of water.
- Add seasonings as you prefer. I like to give mine a couple of good shakes of garlic powder, pepper and salt, a few pinches of rosemary, some thyme and maybe 1/2 tsp sage. Sometimes I add finely minced onion, onion powder or parsley. They're also really good with Italian seasoning, curry powder, chilli powder and turmeric, or taco seasoning. Try a sausage seasoning blend such as This One if you're going for a more sausage flavour. Don't be too shy with the spices. The natural starchy mild sweetness of lentils and cornmeal can handle quite a bit of added flavour.
- Heat oil in a heavy frying pan. I use a small cast iron pan for these. It doesn't take a ton of oil, gets great heat distribution and retention, and it's easy to clean up. Add around 1/2 inch oil to the pan and put it over medium to medium-high heat until the oil sizzles when you toss a bit of batter in.
- Scoop portions of batter into the oil and flatten slightly into a puck with the back of the spoon. You can use a spoon for this, but it tends to stick to the spoon. I find it's much faster and easier to use a scoop similar to an ice cream scoop. It makes nice, reasonably uniform size and shape patties that cook about the same rate and add to the burger patty look.
- Cook until you see browned edges on the bottom, then flip and brown the other side. Depending on the moisture level and how hot your oil is, it takes a couple of minutes per side. I've never measured the oil temperature; I prefer to keep an eye on the patties and judge by when they're browned and crisp on the outside.
- Remove from pan with a slotted spatula, letting excess oil drip back in the pan. Move to a plate lined in several layers of paper towel to drain.
- Repeat scooping, brown, flip, brown and drain with all remaining batter.
Nutrition
Common questions
Can I use canned lentils instead of cooking them from scratch?
Yes — canned lentils work fine here. Drain and rinse them thoroughly, then spread them out to dry for a few minutes before mixing, since canned lentils tend to hold more surface moisture than home-cooked ones.
How do I know when the patties are fully cooked through?
These are vegetarian patties made from fully cooked lentils, so the goal is texture and heat-through rather than a food-safety temperature target. When both sides are deeply browned and the center feels firm rather than soft when you press gently, they’re done.
Can I bake these instead of frying?
You can bake them at 400°F on a well-oiled baking sheet for about 20–25 minutes, flipping once at the halfway point. The crust won’t be as crisp as pan-fried, but they’ll hold together and brown reasonably well.
What sauces or toppings work well with lentil patties in a bun?
BBQ sauce, sriracha mayo, or a simple yogurt-based sauce all work well because they add moisture the patty itself doesn’t have. Standard burger toppings — lettuce, tomato, pickles, sliced onion — all hold up fine.
Can I make these gluten-free?
The base recipe is already gluten-free as written, since it uses cornmeal rather than flour. Just double-check that your seasoning blends don’t contain any wheat-based fillers, which some pre-mixed blends do.
Why are my patties coming out flat and spreading in the pan instead of holding a puck shape?
The batter has too much moisture — either from wet lentils or one too many eggs. Add cornmeal a tablespoon at a time until a spoonful of batter holds its shape briefly before slowly relaxing, and make sure your lentils were well-drained before mixing.