Spiced Onion and Lentil Patties


  • 2 tbsp olive oil
  • 1 onion
  • 1 cup breadcrumbs
  • OR 1 cup quinoa flakes
  • 200g mushrooms
  • 1 garlic clove
  • thyme
  • ground cumin
  • ground coriander
  • 800g canned lentils
  • 1 egg
  • Garden salad to serve


  • Prep Ingredients: Slice the onion, whisk the egg, chop the mushrooms and drain and rinse the lentils.
  • Heat 1 tbsp of olive oil in a frying pan over medium heat.
  • Add the onion and cook for 15 minutes until golden.
  • Add breadcrumbs, mushrooms, garlic, thyme, cumin and coriander to pan and cook for 3-4 minutes (until liquid evaporates).
  • Transfer to a bowl and set aside to cool.
  • Stir lentils and egg into mixture, ensuring there is no excess liquid in the lentils. The lentils must be extremely dry. Otherwise the patties will remain sloppy.
  • Shape mixture into 12 even patties.
  • Dry fry patties in frying pan over medium heat. Cook for 5 minutes on each side or until golden.
  • Serve with garden salad and other sides as specified in your program.

Vegan adaptation: sub egg for flax meal & water