Crunchy on the outside, tender on the inside, and packed with flavor—lentil and spinach patties do the most without trying too hard. They’re budget-friendly, weeknight-friendly, and frankly, freezer-friendly. Want something satisfying that still feels light and fresh? These patties step up for burgers, bowls, and snack attacks alike.

Why Lentil & Spinach Patties Deserve a Spot in Your Rotation

You know those meals that magically fit every mood? This is one of them. You can eat these patties as a burger, stack them on a salad, wrap them in a pita, or pop them straight from the pan like a snack. Flexible? Extremely.
They also bring the nutrition goods. Lentils deliver protein and fiber while spinach adds iron and folate. You get satisfying texture from the lentils and a herby, garlicky vibe that makes every bite interesting. And yes, they’re easy to make without a culinary degree.

What You’ll Need For Lentil & Spinach Patties (Pantry Heroes + Fresh Friends)

Let’s keep it simple. You’ll need:

• Lentils: Brown or green lentils hold their shape best. Red lentils turn mushy—save them for soup.
• Spinach: Fresh or frozen both work. Squeeze that water out like it owes you money.
• Binder: Breadcrumbs, oat flour, or panko. Add an egg for extra hold, or a flax egg for vegan.
• Aromatics: Onion, garlic, and maybe scallions or chives. More = better flavor.
• Spices: Cumin, smoked paprika, coriander, chili flakes. Don’t be shy.
• Fresh herbs: Parsley or cilantro give lift and color.
• Acid & fat: Lemon juice and olive oil keep things bright and lush.
• Salt & pepper: Taste as you go. Your future self will thank you.

Optional Flavor Boosters

• Cheese: Feta or grated Parmesan adds umami and keeps patties juicy (skip for vegan).
• Heat: A spoon of harissa, gochujang, or chipotle in adobo for kick.
• Seeds: Sesame or sunflower seeds add crunch.

The Texture Secret: Cook, Dry, Mash

Nobody likes a gummy patty. You want a mix that sticks but still has bite. Here’s the game plan:

1. Cook the lentils until tender but not falling apart. Drain well.
2. Dry things out: Spread lentils on a towel-lined tray for 10 minutes. Sauté spinach to release moisture, then squeeze, squeeze, squeeze.
3. Mash half the lentils with a fork or potato masher. Keep half whole for texture. You’re aiming for a cohesive, slightly chunky mix.
4. Add binder gradually until the mixture forms a soft, moldable dough that doesn’t stick to your hands.

Pro Tip: Chill Before Cooking

Let the mixture rest in the fridge for 20–30 minutes. Chilling helps patties hold shape and makes pan-frying way less chaotic. IMO, this step is worth it.

My Go-To Flavor Combo (Feel Free to Freestyle)

This combo never misses:

• Spices: 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp coriander, pinch of chili flakes
• Aromatics: 1 small onion (finely diced), 2–3 garlic cloves (minced)
• Herbs: 1/4 cup chopped parsley
• Binder: 1/2–3/4 cup breadcrumbs or oat flour, plus 1 egg or flax egg
• Extras: 1–2 tbsp lemon juice, 2 tbsp olive oil, salt and pepper

Want a different vibe? Try a curry profile with garam masala and turmeric, or go Mediterranean with oregano, lemon zest, and crumbled feta. FYI, a little grated carrot or zucchini works too—just squeeze out that moisture.

Lentil & Spinach Patties Step-by-Step: From Pantry to Plate

Here’s a simple flow that gets you dinner fast:

1. Cook 1 cup dry lentils in salted water until tender (20–25 minutes). Drain well and spread to dry.
2. Sauté onion in olive oil until translucent; add garlic and spices for 30 seconds. Set aside to cool.
3. Sauté spinach just until wilted. Cool, then squeeze out liquid and chop finely.
4. Combine lentils (half mashed), spinach, aromatics, herbs, lemon juice, and binder. Add egg or flax egg.
5. Season aggressively. Taste and adjust. It should taste great even before cooking.
6. Chill the mixture for 20–30 minutes.
7. Form patties about 1/2-inch thick. If they crack, add a touch more binder; if sticky, dust with oat flour.
8. Pan-fry in a nonstick skillet with a thin film of oil, 3–4 minutes per side until golden and crisp.

Baked or Air-Fried?

• Oven: 400°F (200°C), brush with oil, bake 12–15 minutes per side.
• Air fryer: 380°F (195°C), 8–10 minutes, flip halfway. Lightly oil for crisp edges.

How to Serve Them Without Getting Bored

You’ve got options—lots of them.

• Burger mode: Toasted bun, garlicky yogurt or tahini sauce, tomato, onion, pickles. Add a squeeze of lemon for brightness.
• Bowl mode: Quinoa or rice, arugula, cucumber, roasted peppers, drizzle of herby yogurt.
• Wrap mode: Warm pita, hummus, shredded lettuce, quick pickled onions. Roll and go.
• Brunch mode: Top with a runny egg and chili crisp. Thank me later.
• Snack mode: Dip in harissa mayo or tzatziki. No one needs to know it’s lunch number two.

Quick Sauce Ideas

• Lemon-tahini: Tahini, lemon juice, water, garlic, salt, cumin.
• Herby yogurt: Greek yogurt, lemon zest, dill or parsley, olive oil, salt.
• Smoky aioli: Mayo, smoked paprika, grated garlic, lemon.

Make-Ahead, Freeze, and Reheat Like a Pro

Meal prep lovers, rejoice.

• Fridge: Store cooked patties 4 days in an airtight container. Reheat in a skillet to re-crisp.
• Freeze uncooked: Shape, freeze on a tray, then bag. Cook from frozen—add a couple extra minutes.
• Freeze cooked: Cool completely, wrap, and freeze up to 2 months. To revive, bake at 375°F (190°C) for 12–15 minutes.
• Leftover rescue: Crumble into a tomato sauce or toss onto a salad. Waste nothing.

Troubleshooting: When Things Get Weird

We’ve all been there. Here’s the fix:

• Patties fall apart: Add more binder, mash more lentils, or chill longer. A beaten egg works wonders (or a sturdier flax egg: 1 tbsp ground flax + 2.5 tbsp water).
• Too dry: Mix in a spoon of olive oil or yogurt. A bit of grated onion also helps.
• Soggy center: Your mix was too wet. Next time, dry the lentils and squeeze the spinach thoroughly.
• Bland flavor: Salt more, add lemon, and bump spices. Lentils need seasoning love.

FAQ About Lentil & Spinach Patties 

Which lentils work best for patties?

Use brown or green lentils. They hold shape and give texture. Red lentils turn mushy and make the mixture tricky to handle, IMO.

How do I make them vegan?

Skip cheese and use a flax egg: 1 tbsp ground flax mixed with 2.5 tbsp water, rested for 5–10 minutes. Use plant-based yogurt or tahini sauces. Everything else stays the same.

Can I use canned lentils?

Yes, but dry them well. Rinse, drain, then pat them with towels and let them air-dry for 10 minutes. Canned lentils can taste a bit flat, so season generously.

What can I use instead of breadcrumbs?

Oat flour, panko, crushed crackers, or even almond meal all work. Start with less, then add more until the mixture holds. You want tacky, not sticky.

How do I keep them from sticking to the pan?

Use a good nonstick or well-seasoned cast iron, preheat it properly, and don’t flip too early. A thin layer of oil helps achieve that golden crust and easy release.

Can I add other veggies?

Absolutely. Grated carrot, zucchini (squeezed dry), or finely chopped mushrooms taste great. Keep the ratio reasonable so your patties still bind.

Conclusion On Lentil & Spinach Patties 

Lentil and spinach patties check every box: tasty, nourishing, versatile, and absolutely weeknight-friendly. They welcome your spice drawer experiments and they play nice with sauces, buns, bowls—whatever you’ve got. Make a batch, freeze a few, and enjoy the smug satisfaction of having a delicious, ready-to-go meal. FYI: double the recipe—you’ll wish you had.

Related recipe: Soothing Anti-Inflammatory Turmeric Lentil Stew Bowl