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Mushroom and Lentil Patties

As a vegetarian family, we eat a lot of beans and lentils. Eating lentils straight up is not that much fun since they are small and get kind of mushy; but in a soup or — in this case — as a patty, they work great. These lentil patties are loaded with proteins and other good stuff. I served the patties with steamed broccoli, cooked potatoes and a mushroom gravy.

Lentils are some of the most nutritious, and at the same time economical, foods in the world. They contain folic acid, dietary fiber, C and B vitamins, essential amino acids and trace minerals.


1 ½ cups of water

½ cup dried green lentils, rinsed

½ tsp. dried parsley

½ minced garlic clove

¼ cup chopped onions

½ cup chopped cashews

1 ¼ cups bread crumbs

¼ cups chia seeds

½ cup chopped onion

1 garlic clove, minced

1 ½ cups mushrooms, finely chopped

¾ cup Swiss chard, finely chopped

2 tbsp. Dijon mustard

3 tbsp. balsamic vinegar



In a saucepan, boil water. Add dried green lentils, dried parsley, garlic and onion. Let simmer for 35-40 minutes.

Mix the chopped walnuts, breadcrumbs and flax seeds in a bowl, and set aside.

Fry onion, garlic, finely chopped mushrooms and chopped spinach in olive oil for 8-10 minutes. Set aside to cool slightly.

Combine everything in a food processor and mix until it’s a sticky dough. Refrigerate for 20 minutes.

Shape the mixture into patties and fry until lightly brown and crispy on both sides, about 3-5 minutes on each side.


About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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