beet and lentil patties

Beet and Lentil Patties

It can be challenging to find easy, summer BBQ-friendly recipes that are vegetarian and vegan friendly. Well, look no further than these beet and lentil patties!

Beet and Lentil Patties

Adapted from Meet the Coup Cooks cookbook

Makes 4-6 patties


  • cup of cooked brown or red lentils
  • 1 cup of cooked brown rice
  •  cup of parsley, chopped
  • 1 large carrot, shredded
  • 1 small beet, shredded
  • 1-2 shallots, minced
  • 2 garlic cloves, minced
  • 1” ginger, grated
  • 2 Tbsp each of sunflower seeds and pumpkin seeds
  • 2 Tbsp hemp hearts, toasted
  • ½ tsp of cumin
  • 2 Tbsp tomato paste
  • Salt and pepper to taste


  1. Preheat oven to 350 C and prepare a baking sheet with parchment paper.
  2. Combine all the ingredients in a large bowl and mix well.
  3. Form 4-6 patties and lay them on top of the baking sheet. Bake for 20 minutes.
  4. Serve as a burger, or on top of salad with tomatoes, sprouts, dandelion greens, arugula, pickles, feta, etc., and a vinaigrette of your choice. Freeze for quick lunches.


Per patty

Calories (kcal) 200 Protein (g) 8.8
Carbohydrates (g) 28.6 Fat (g) 6
Sugar (g) 5.6 Saturated Fat 0.8
Fibre (g) 5.5 Sodium (mg) 160.7