Veggie Patties

Delicious sweet potato, corn and brown lentil patties to add protein to any meal. Not to mention they’re protein-rich, naturally sweet and made from whole plant foods.

Packed with flavors of onion with fresh chives and chopped shallot and a touch of sweetness with sweet potato and corn, they’re perfect for wraps or nourish bowls.

The perfect patty to accompany any wrap, nourish bowl, salad or simply alone topped with some cilantro-jalapeno hummus, which I have a recipe for here.


Start by pan searing them to get them crispy on both sides and finish cooking them in the oven where they will expand and become the perfect veggie patty texture.

These veggie patties are similar to my Sweet Potato and Lentil Patties, yet this time around I’ve made them healthier by eliminating the bread crumbs and I’ve perfected the cooking method.

Veggie Patties



1 medium sweet potato

1 can brown lentils

1/4 of a shallot, can sub yellow or red onion

small handful of fresh chopped chives

2 garlic cloves

2 tbsp corn

5 tbsp flour

1/4 tsp salt


Cook the sweet potato cubes in boiling water until soft.

In a large bowl, mash the brown lentils with the sweet potato until it becomes a smooth consistency with some chunks.

Add the shallot, chives, chopped garlic cloves, corn, salt and flour to the bowl. Mix together so the flour is evenly distributed.

Roll the mixture into patties the size of your palm with your hands. If the flour sticks to your hands, add 1-2 tbsp more flour until it’s easy to roll.

Heat a nonstick pan to medium heat and place the patties to cook on each side until they turn golden brown. Preheat the oven to 220 C. Once patties are cooked on both sides (5 mins each side), place in the oven to cook for 15-20 mins. They will expand in the oven, so make sure to give them room on the baking sheet.


Tag @theveganspell if you made this recipe and let me know what you thought!