Makes: ~8 small patties
Prep Time: 20 minutes
Cook Time: 15 minutes
🧄 Ingredients
Protein & Texture Base:
1 cup cooked lentils (green or brown, not mushy)
¾ cup cooked short-grain brown rice or quinoa
½ cup rolled oats
1 cup finely chopped or shredded mushrooms (shiitake, oyster, or cremini)
Umami & Binding:
2 tablespoons chia seeds or ground flaxseed + 5 tablespoons water (let sit 10 min)
2 tablespoons nutritional yeast
1 tablespoon miso paste (gluten-free chickpea or brown rice miso)
2 teaspoons tamari or coconut aminos
1 – 2 teaspoons pure maple syrup
1 tablespoon tomato paste
1 teaspoon apple cider vinegar
Seasoning:
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon fennel seeds, crushed
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
½ teaspoon sage or poultry seasoning
Salt to taste (miso + tamari add some salt already)
🧑🍳 Instructions
1. Prepare Flax/Chia Egg:
In a small bowl, mix chia seeds or ground flaxseed with water. Let sit for 10 minutes until thick and gelled.
2. Sauté the Mushrooms:
In a dry skillet over medium heat, sauté the chopped mushrooms (no oil) for 5–7 minutes until they release all their moisture and begin to brown. Optional: Add a splash of tamari in the last minute for extra umami. Let cool slightly.
3. Process the Mixture:
In a food processor, combine:
Cooked lentils
Cooked rice or quinoa
Rolled oats
Sautéed mushrooms
Flax/chia mixture
Nutritional yeast
Miso paste, tamari, tomato paste, vinegar
All seasonings
Pulse until well combined but still textured. Do not over-process — you want it cohesive, not a paste.
4. Form Patties:
With damp hands, shape the mixture into small patties (~2–3 inches wide, ½-inch thick). You should get about 8.
5. Bake or Air-Fry (Oil-Free):
To Bake:
Preheat oven to 375°F (190°C).
Place patties on a parchment-lined baking sheet.
Bake for 12–15 minutes per side, flipping halfway, until firm and lightly browned.
To Air-Fry:
Preheat air fryer to 370°F (190°C).
Air-fry for 8–10 minutes, flipping halfway, until crisp on the outside and hot in the center.
🌟 Optional Enhancements:
1 tablespoon psyllium husk powder — for a firmer, chewier texture
1 teaspoon beet powder — for subtle color and sweetness
1–2 teaspoons mushroom powder — for deeper umami
🧊 Storage
Fridge: Store in an airtight container for 4–5 days
Freezer: Freeze for up to 2 months (separate patties with parchment paper)
🥣 Serving Suggestions
On a gluten-free English muffin with avocado & tomato
Crumbled into a savory breakfast bowl or scramble
Alongside sautéed greens, roasted veggies, or hash browns.