Ingredients
Directions
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Heat a large stovetop pan on medium-high heat. Add the onions, shredded potatoes, and garlic, plus ¼ cup water to the pan. Stir occasionally, covering ¾ with a lid, and cooking until the potatoes are tender, about 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Transfer the potato and veggie mixture to a large bowl and add the lentils, curry powder, onion powder, green onion, and optional cayenne pepper, cilantro, salt, and pepper. Stir to combine.
With clean hands, scoop up approximately ½ cup of potato mixture into your palm and roll into a ball. Place on the parchment-lined baking sheet, then smash with a clean can or cup to make into a smashed patty about ½” thick. Place on the baking sheet and continue with the rest of the mixture.
Bake for 30 minutes, flipping halfway through.
Serve with plant-based sauce of your choice (see Chef’s Notes for suggestions!).
Chef's Notes
Substitutions
Substitute Yukon Gold potatoes with red potatoes, russet potatoes, or sweet potatoes.
Substitute onion with shallot.
Instead of lentils, try black beans, northern beans, or other beans of choice.
Use another herb of choice in place of cilantro, such as parsley or chives.
Prep Ahead
Make the lentils ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Companion Recipes
Try these three tasty dip options to serve alongside these crispy patties.
For a cooling herb experience, try Cucumber Yogurt Sauce.
For a tangy and umami flavor, try Chive Sour Cream.
For a tangy and slightly spicy sauce, try Mouth-Watering Avocado Cream.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Heat a large stovetop pan on medium-high heat. Add the onions, shredded potatoes, and garlic, plus ¼ cup water to the pan. Stir occasionally, covering ¾ with a lid, and cooking until the potatoes are tender, about 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Transfer the potato and veggie mixture to a large bowl and add the lentils, curry powder, onion powder, green onion, and optional cayenne pepper, cilantro, salt, and pepper. Stir to combine.
With clean hands, scoop up approximately ½ cup of potato mixture into your palm and roll into a ball. Place on the parchment-lined baking sheet, then smash with a clean can or cup to make into a smashed patty about ½” thick. Place on the baking sheet and continue with the rest of the mixture.
Bake for 30 minutes, flipping halfway through.
Serve with plant-based sauce of your choice (see Chef’s Notes for suggestions!).