Red Lentil & Oat Breakfast Patties

Looking for a savoury, nutrient-packed way to start your day? Move over sweet porridge , these Red Lentil & Oat Breakfast Patties are about to become your new weekend brunch favourite!

Made with a hearty base of protein-rich red split lentils, rolled oats, ground flaxseed, and earthy chestnut mushrooms, these golden patties are infused with warm smoked paprika and herbs for maximum flavour. They are crisp on the outside, satisfyingly tender on the inside, and hold together beautifully.

Pair them with poached eggs, creamy avocado, and roasted tomatoes for a balanced, high-fibre breakfast that will keep you energized all morning long.

Organic Red Split Lentils (Sussex Wholefoods)

100g Red Split Lentils

Organic Rolled Porridge Oats (Sussex Wholefoods)

80g Rolled Porridge Oats

Organic Ground Flaxseed (Sussex Wholefoods)

1 tbsp Ground Flaxseed

Organic Smoked Paprika (Sussex Wholefoods)

1 tsp Smoked Paprika

½ tsp Organic Mixed Herbs (Sussex Wholefoods)

½ tsp Mixed Herbs

Organic Thyme Leaves (Sussex Wholefoods)

½ tsp Thyme Leaves

Fine Pink Himalayan Salt (Sussex Wholefoods)

½ tsp Fine Salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Black pepper, to taste

Organic Tunisian Extra Virgin Olive Oil 1L (Clearspring)

1 tbsp Olive oil

Organic Soya Sauce 150ml (Clearspring)

1 tbsp Soy Sauce

Other Ingredients

• 250ml water
• 1 onion
• 150g chestnut mushrooms
• 2 garlic cloves
• fresh parsley

Method

1. Rinse the red split lentils thoroughly under cold water. Place them in a saucepan with 250ml of water, bring to a boil, then reduce the heat and simmer for 10–12 minutes until tender. Drain any remaining excess liquid and set aside to cool slightly.
2. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the diced onion and cook for 4–5 minutes until soft.
3. Add the chopped chestnut mushrooms to the pan and cook for 6-8 minutes until they have released their liquid and it has completely evaporated.
4. Add the crushed garlic, smoked paprika, sage, and thyme. Cook for 1 minute until fragrant, then stir in the soy sauce and remove the pan from the heat.
5. Pulse half of the rolled oats (40g) in a food processor or blender to form a coarse oat flour.
6. In a large bowl, mix together the cooked lentils, mushroom mixture, oat flour, remaining whole oats, ground flaxseed and chopped parsley. Season with salt and black pepper, mixing well to bind.
7. Let the mixture stand for 10-15 minutes. This allows the rolled oats and ground flaxseed time to absorb moisture and hold the patties together.
8. Divide the mixture into 9 equal portions and firmly press each into a round patty shape.
9. Heat a drizzle of olive oil in a frying pan over medium heat. Fry the patties for 3–4 minutes per side until crisp and golden brown.
10. Serve warm alongside poached eggs, sliced avocado, roasted tomatoes, and a dollop of Greek yoghurt or chilli sauce.