Vegetarian · ALWAYS FREE
Roasted beet & lentil patties
Roasted beet and cooked lentils form earthy oven-baked patties, held together with oats and egg.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 400°F (200°C). Toss beet cubes with 10 g oil on a parchment-lined tray and roast 30-35 minutes until tender. Meanwhile simmer the entire dry lentil amount in about 2 ½ cups (600 g) water 20-30 minutes until tender, adding plain water if needed. Drain thoroughly and let steam escape 10 minutes; retain every cooked lentil.
- Heat 5 g oil in a small skillet and cook onion 7-9 minutes, adding garlic and cumin for the final 1 minute. Let onion, beet and lentils cool until only slightly warm, about 15 minutes. Pulse oats into coarse flour in a food processor, then transfer to a bowl. Finely chop roasted beet; mash about two thirds of the lentils, leaving some texture.
- Mix all lentils, beet, onion mixture, oat flour, egg, salt, pepper and parsley. Refrigerate 20 minutes to firm. Divide the entire mixture into eight equal patties about 3 1/2 inches (9 cm) wide and 5/8 inch (1 ½ cm) thick. Place on parchment and brush both sides with the remaining 10 g oil.
- Bake at 400°F (200°C) for 15 minutes, turn carefully with a wide spatula and bake 12-15 minutes more until firm and the centers reach 165°F (74°C). Rest 5 minutes and serve two per portion. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 321 kcal
- Protein
- 15.2 g
- Total carbohydrate
- 46.2 g
- Total fat
- 9.3 g
- Total sugars
- 6.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All mixture divided into eight equal patties, two per serving. Contains egg and is not vegan. Dairy-free/vegetarian criteria depend on plain ingredients; gluten-free requires certified oats, suitable spices and cross-contact precautions. No buns, sauce or salad included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Roasted beet & lentil patties: raw beetroot; dry brown or green lentils; water for lentil cooking; onion; plain rolled oats; beaten whole egg without shell; olive oil; peeled garlic; ground cumin seed; fine salt; ground black pepper; fresh parsley. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Roasted beet & lentil patties: raw beetroot; dry brown or green lentils; water for lentil cooking; onion; plain rolled oats; beaten whole egg without shell; olive oil; peeled garlic; ground cumin seed; fine salt; ground black pepper; fresh parsley. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - Gluten-Free: Complete ingredient review of Roasted beet & lentil patties: raw beetroot; dry brown or green lentils; water for lentil cooking; onion; plain rolled oats; beaten whole egg without shell; olive oil; peeled garlic; ground cumin seed; fine salt; ground black pepper; fresh parsley. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
