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Perfect Lentil Patties with Butternut Squash

Butternut Squash & Lentil Patties

These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein!
Course Appetizer
Cuisine American
Keyword butternut squash, lentil burgers, lentil cakes, quinoa burgers, quinoa cakes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 cakes
Calories 95kcal



  • Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have absorbed all the water.
  • While the lentils are cooking, heat the oven to 400 degrees F. Toss the butternut squash in the oil, 1/2 teaspoon of garlic powder, paprika and sea salt. Transfer to a baking sheet and roast for 20 minutes, flipping halfway through, until the squash is tender.
  • Remove the squash from the oven, place in a separate bowl and mash with a fork. Set aside and turn the oven down to 350 degrees F.
  • Once everything is done cooking, allow it to cool for 5 minutes then transfer to the bowl of a food processor and add the rest of the spices and 1/3 cup of quinoa flakes. Pulse to combine, scraping down the sides as needed (about 12 pulses). Add the remaining ingredients to the bowl and fold to combine with a spatula.*
  • Form the mixture into small patties and place on a baking sheet. Bake for 30 minutes, flipping halfway through. Broil at the end if you want a little more browning, but they definitely don't need it.



* if stirring in the food processor proves to be difficult, transfer it to a bowl to combine everything evenly. I find using a small spatula to get into the corners works well.


Serving: 1cake | Calories: 95kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Sodium: 241mg | Potassium: 280mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4875IU | Vitamin C: 10.1mg | Calcium: 29mg | Iron: 1.5mg