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High-Protein- Veggie Patties

Easy-to-make, packed with veggies, protein, and lots of flavour! These patties are great for picky eaters, because the veggies are minced and well hidden.

Made with okra, mushrooms, plantain, lentils and smothered in a rich tomato sauce. Creating a delicious balance of sweet, savoury, umami flavours.

You can serve these patties with pasta, rice, mashed potatoes, on salads, or fill them in tacos, wraps, fajitas or burgers. You can't go wrong with these super nutritious and falvourful patties!

See below for the recipe and step-by-step cooking video.

Lentils Mushroom - Plantain Patties


  • 1 Cup cooked Lentils (I used canned Lentils, drained and rinsed)

  • 1 Cup Breadcrumbs

  • 1 small Onion

  • 3 Cups Baby Bella Mushrooms

  • 3 Okras, finely diced

  • 1 small- medium sized Ripe Plantain, diced

  • 1- 2 tsp minced Garlic

  • 2 Tbl chopped Chive

  • 1 Tbl Garlic Margarine

  • 1 Tbl Balsamic Vinegar

  • 1 Tbl Nutritional yeast

  • 1 tsp Paprika

  • Salt to taste


  1. Roughly chop mushrooms, add to a food processor and pulse until finely minced, then transfer to a bowl.

  2. Roughly chop onion, add to the food processor and pulse until minced.

  3. Heat a pan on medium high, coat with garlic maragarine, then saute onions, okra, chive and garlic until fragrant and tender.

  4. Add diced plantain, stir and cook for a minute.

  5. Add minced mushrooms and balsamic vinegar. Stir and saute for 2 minutes.

  6. Sprinkle with salt, nutritional yeast and paprika.

  7. Fold in Lentils and Breadcrumbs, and cook for another 2 minutes.

  8. Remove from heat. Transfer the mixture to a bowl, cover and place in the fridge to chill for an hour or more.

  9. Then form your patties. I made mini patties.

Rich Garlic & Tomato Sauce


  • 5 small Tomatoes

  • 2 pimentos

  • 2 Tbl garlic butter

  • 2 tsp Soy Sauce

  • 1 tsp paprika


  1. Blend tomatoes and pimentos in a food processor until smooth.

  2. Heat a pot on medium-low, coat with garlic maragrine and add the tomato sauce.

  3. Stir, cover and simmer for 12 minutes until thickened, rich and delicious. Salt and pepper to taste. You can add a drizzle of agave or sugar if needed.

Cooking Method for Patties:

Method 1- Heat a pan and coat with garlic margarine. Place the patties in the pan and cook for 2 minutes, flip and smother each pattie with tomato sauce, then flip again and cook for another 2 minutes. You can flip and coat the patties again with tomato sauce. I served these patties for dinner with a side salad and fully loaded baked potato. For breakfast the next day, I filled them in soft tortillas with mozorella and cheddar cheese, lettuce, garlic mayo and spicy Sirarcha mayo.

Method 2- Preheat your oven to 350ºF. Melt 2-3 Tbl garlic margarine and use it to brush each pattie on both sides and bake in the oven until golden brown. Remove from the oven and coat each pattie with tomato sauce, then return to oven for a few minutes.

Storing suggestions: You can store these patties cooked or uncooked in the freezer for up to 2 months, or in and airtight container on the fridge for up to 4 days.

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