Spicy Vegan Lentil Cakes
Spicy vegan lentil cakes are protein-rich patties made from boiled red lentils mashed with onion, parsley, bell peppers and chickpea flour, then bound with psyllium husks and seasoned with smoked paprika, spicy paprika and chili flakes. You pan-fry them about two minutes per side until the edges crisp up. They are easy to make and pack a smoky, spicy kick.
I make the best veggie patties! Really, I do, and I am not modest about it at all. I absolutely LOVE veggie patties and I am constantly experimenting with new flavors, colors and textures. My vegan falafel and quinoa patties recipes are my top favorite, but I must honestly say these spicy vegan lentil cakes went straight to my top 5.
What pushed these onto my shortlist is the psyllium husk trick. Ever since I discovered it I have been using it like crazy in almost all my recipes, and here it is what holds the patties together without an egg. Red lentils do most of the heavy lifting too: they cook in 15 minutes flat and mash into a soft, sticky base that takes spice beautifully.
This Recipe Works If You Need
- A plant-based, protein-rich main or side that comes together from pantry basics like red lentils and chickpea flour.
- An egg-free patty that still holds its shape, thanks to psyllium husks doing the binding.
- A spicy, smoky fix when you are craving bold flavor, not another bland veggie burger.
- A make-ahead option you can mix once and fry over several days straight from the fridge.
- A flexible base you can serve in a bun, alongside a salad, or with a dip for lunch or dinner.
Why You’ll Love This Recipe
- Naturally egg-free. Psyllium husks gel with the moisture in the mix and bind everything, so you get a sliceable patty with no egg at all.
- Genuinely spicy and smoky. Two kinds of paprika plus chili flakes give layered heat, with smoked paprika carrying that deep, barbecue-like aroma.
- Protein-packed. Red lentils, chickpea flour and nutritional yeast stack up plant protein in every patty.
- Fast to cook. Red lentils boil in about 15 minutes and each patty fries in roughly four minutes total, so dinner is quick.
- Make-ahead friendly. The mix keeps in the fridge for days, so you can fry one or two fresh patties whenever you want them.
- Endlessly adaptable. Swap the peppers, dial the chili up or down, and it still works.
Ingredient Notes
Red lentils. These are the backbone of the patties. Use split red lentils, not the green or brown kind, because they break down into a soft, starchy mash that holds together. Look for bright, uniform lentils without dusty broken bits, and rinse them before boiling. The starch they release is part of what makes the mix sticky.
Psyllium husks. This is the egg-free binder, and it is the ingredient I have been using like crazy ever since I discovered it. Psyllium absorbs water and forms a gel, which is exactly what glues the patties together. If you do not have it, the card lets you use one large egg instead, but the psyllium version keeps the recipe fully plant-based.
Nutritional yeast flakes. These add a savory, almost cheesy depth that rounds out the spice. Buy the flake form rather than the powder so it folds evenly into the mix. A little goes a long way, so measure rather than eyeball.
Bell peppers. I used one red and one yellow for color and a touch of natural sweetness against the heat. Chop them small so they distribute through the patty and cook through in the pan. Firm, glossy peppers with taut skin are the freshest.
Chickpea flour. I used chickpea flour for the half cup of flour, and it does double duty: it firms up the mix and adds more plant protein. It also keeps the recipe naturally gluten-free. Add it gradually so you can judge the consistency as you go.
Smoked paprika, spicy paprika and chili flakes. This trio is where the flavor lives. Smoked paprika brings the smoky backbone, spicy paprika and chili flakes bring the heat. Smoked paprika fades fast once a jar is open, so use one that still smells strongly of smoke when you open it.
Tips
- Strain the lentils very well. This is the single most common mistake. If the mix is loose and will not shape, it almost always means the lentils held too much water. Drain them hard, pressing out the excess, before you mash.
- Aim for a dough-like consistency. The mix should be sticky but easy to shape. If it is too wet, add more flour a spoonful at a time, or let the bowl rest in the fridge for 10 to 15 minutes so the psyllium and flour can absorb the moisture.
- Go easy on the frying oil. Spray or brush the non-stick pan with just a little oil. Too much and the patties go greasy instead of crisp.
- Watch for the color cue. Fry about two minutes per side and flip once the underside is set and browned. If you flip too early the patty can break, so let that crust form first.
- Taste the raw mix for seasoning. Adjust salt, pepper and chili before shaping. It is far easier to fix the heat now than after the patties are cooked.
Substitutions and Variations
- Binder swap. The card lists one large egg in place of the 4 tablespoons of psyllium husks. The egg version is no longer vegan, so reach for psyllium if you want to keep it fully plant-based.
- Flour swap. I used chickpea flour, but the recipe just calls for half a cup of flour, so any flour you like will work. Chickpea flour keeps it gluten-free and adds protein.
- Dial the heat. Cut the chili flakes and spicy paprika for a milder, mostly smoky patty, or add more if you want it fierier. The smoked paprika can stay regardless.
- Pepper colors. Any bell pepper color works in place of the red and yellow I used. Pick whatever is freshest.
Storage and Make Ahead
If you do not want to make all the lentil cakes at once, just leave the bowl with the mix in the fridge, covered with plastic foil. It keeps for 3 to 4 days. Anytime you want a lentil cake, take some of the mix and fry a fresh patty. This is what I usually do, so I always have a quick, hot patty within minutes.
If you want to try other veggie patties recipes, you should check out my healthy vegan falafel and these lentil patties with olives and herbs. Red lentil fans should also try my vegan red lentil soup, which uses the same quick-cooking lentils as a cozy bowl instead of a patty.
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Spicy Vegan Lentil Cakes
Ingredients
- 1 cup red lentils
- 1 bunch parsley chopped
- 1 onion diced
- 4 Tbsps psyllium husks or one large egg
- 4 Tbsps nutritional yeast flakes
- 2 bell peppers I used one red and one yellow, chopped
- ½ cup flour I used some chickpea flour
- 2 tsps smoked paprika
- 1 tsp spicy paprika
- ½ tsp chili flakes
- sea salt and ground pepper to taste
- oil for frying
Instructions
- Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
- Strain the lentils very well and put them in a large bowl. Start mashing them using a fork or a vertical blender. Add the rest of the ingredients, except oil.
- Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10-15 minutes.
- Spray a non stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.
Notes
Frequently Asked Questions
Yes. The base recipe binds the lentils with psyllium husks instead of egg, so it is fully plant-based. The card does list one large egg as an alternative binder, but if you use psyllium the patties stay vegan.
The recipe card lists one large egg as the direct alternative to the 4 tablespoons of psyllium husks. The egg works as a binder but makes the patties vegetarian rather than vegan, so use psyllium if you want to keep them plant-based.
The mix is too wet, which almost always means the lentils were not strained well enough. Drain them hard before mashing, then add more flour a spoonful at a time until the mix is sticky and dough-like, or let it rest in the fridge for 10 to 15 minutes.
No. Red lentils do not need soaking. Cover them with water in a pot, and from the moment they start boiling let them cook for about 15 minutes, then strain them very well before mashing.
You can keep the uncooked mix in a covered bowl in the fridge for 3 to 4 days. Whenever you want a lentil cake, take some of the mix and fry a fresh patty, which means you always have a quick hot meal ready.
They can be. The recipe calls for half a cup of flour, and using chickpea flour, as in this version, keeps them naturally gluten-free. If you swap in regular wheat flour, they will no longer be gluten-free.
The patties were very dry and bland once cooked. I added extra spices like garlic powder, cumin and turmeric. I air fried it to avoid using oil so I’m guessing that this is crucial for the recipe. I made a tahini lemon sauce that I covered the lentil cake with which made it edible.
Has anyone tried these in an airfryer? Temp & time?
@Jenna Tania, I air fried them on parchment paper at 360 degrees for 10 minutes on each side. They came out really dry as I didn’t use any oil.
Hi, so are you putting in the onions and peppers raw then? You’ve not said to cook anything other than the lentils.
Cheers
Hi Luke. Yes, they cook enough when frying/baking.
Hi!
We loved our lentil burgers! I used one red pepper, and added cumin, as at least one person suggested, a seasoned salt, ras el hanout, flaxseed meal, and bagel everything seasoning. I toasted the potato buns, with the spicy aioli someone mentioned. My husband and I both loved them and we loved that they stayed together. I also baked them, 10 minutes per side, at 356 degrees F, and smashed them a bit when I flipped them over. Really yummy! In fact, my husband suggested I write this!
We might add garlic next time…and there will be a next time!
I just made these, with half the bell pepper and a little more than half the flower. They taste pretty good, thanks! It’s perfect with garlic aioli drizzled on top.
Glad you liked them! 😀
Wow these are amazing! I tweaked the recipe dependent upon what I had available in my pantry. They turned out great. I made a vegan sriracha mayo sauce to drizzle generously on top, and it tasted extra delicious! I now know I’ll never have to miss crab cakes again!! 🙂
So happy you liked them!
Do
I didn’t change a thing
Perfect and yummy
Excellent recipe
Today i am making my second batch.
Can these be baked instead of fried and what temp would you recommend?
Thank you! Sure. 180C should be fine.
These are nice, but they need a lot more flavor I think. After the first few were cooked, I added some cumin and more paprika. And I chopped the (one was plenty) red pepper very fine, and it still wasn’t cooked. So maybe cook them on a little lower heat for longer so they will cook through.
Also, those asking if they can use green lentils, yes, but the flavor is quite different. Red lentils have a much more delicate flavor.
Hello, this recipe looks amazing! I was wondering the significance of the yeast. Can that be avoided and what is the impact?
Thank you, Stacy! 🙂 It’s nutritional yeast, not regular yeast. It helps bind everything together and also gives the patties a cheesy flavor. You can skip it but you may need to add a little bit more psyllium husks. Add what the recipe asks for and if the patties don’t shape easily, add a little bit more, but only after you’ve let them rest a bit so they don’t end up gummy.
it’s Definitely Delicious. I will Try it, Thanks For Sharing Your Recipes.
Thanks!
Hi … just reading your recipe and want to try tonight. I don’t have red lentils but green lentils, it will be OK? Thanks
Hi, Ayda! Sure! 😀 You will have to boil them a little longer, though.
I found that two bellpeppers are a bit too much bell pepper. Or maybe use a food processor? And it requires a lot of seasoning, you won’t over do it.
Hi, can you freeze these patties? If so, are they best frozen cooked or uncooked?
Sure! I usually freeze them cooked. 🙂
Wow I just made these for supper…and wow they’re so good ! Super easy, nutritious and delicious. I made myself spicy vegan mayo on the side to dip my patties in and I highly recommend it ! Thanks ❤️😊🙏
So happy you liked them, Catherine! 😀 You’re very welcome!
I love you. These are amazing! 🙂 Thanks for this share. Best thing that’s happened on my plate in a month.
Thank you so much, Lora, for your kind words! So happy to hear that you liked the recipe. Hugs!
Hey, any idea if these taste good cold? Thanks, recipe looks good!
Yes! 😀 They’re just as good cold. I usually make sandwiches with them when they’re cold.
I have been looking at a lot of fritter recipes but love yours! Can corn or more veggies be added?
Sure! Feel free to improvise! 😀
Hey, thanks for the recipe! These are good. I was cooking tonight for someone who can’t stand bell peppers, so I used a steamed & diced carrot and half a shredded kale leaf to give these some color. They browned up nicely, and there’s plenty of stuff left to make super-easy lentil cakes over the next few days, as you suggest. My dining companion approved!
Hi, Chessie! So glad you liked the recipe! 😀
Hi –
Any idea as to if this recipe can be made into a lentil loaf, instead?
(ie: making the mixture and dumping into a loaf pan?:))
Thanks!
Hi, Olivia! Sure! I made a similar lentil loaf recipe here: https://gourmandelle.com/veggies-and-mushroom-bake-drob-vegetarian/ Maybe it will inspire you! 🙂
I really wanted to love these but they were incredibly bland. I followed the recipe as written. I will try some more spices next time i think.
Hi there,
Thank you for the recipe!!
They taste delicious! Just wondering what the texture is supposed to be? I fried them for longer than you suggested and they were a bit chewy/ gummy.
Thoughts?
Hi, Tania! They should be crispy on the outside and a little softer in the middle. If they were too gummy, add less psyllium husks and flour the next time you make them and keep the composition in the fridge for 30 minutes before making the patties.
Hi can I use canned lentils?
Sure! 🙂
Hi Ruxandra – I’d like to make these patties tomorrow. If I were to bake them, what temperature is best, and do they need to be turned over halfway during the 20 to 30 minutes of baking? How much oil would you suggest I use for baking?
Thanks!
Hi, Judy! 190C would be ok. I prefer to grease them on both sides, with some oil and also turn them over halfway. I don’t have an exact quantity for the oil. This way I make sure they turn crispy on both sides.
About to try tonight. Someone asked for a vegan gravy recipe earlier here’s one I use all the time and it’ll blow your mind. Make a roux with any flour (2 tablespoons) and some oil (Any ok. I use avocado, olive or coconut). Slowly whisk in 1-1.5 cups boiling water mixed with some vege stock (paste, powder or cube). Add roughly Tbls miso, tsp mustard, garlic powder, couple glugs of tamari. Whisk well as it boils and achieves desired thickness. You now have awesome vegan gravy.
Awesome gravy recipe, Steve! I will definitely give it a try! Thanks for sharing!
Made these for dinner for my non-vegan girlfriend. We loved them! I couldn’t find nutritional yeast or psyllium root at my local grocery, so i used cashews instead and ground them with some water, lemon juice, and franks hot sauce. It was great! They were a little crumbly, but no biggie. I also added a sauce with pasillo pepper, vegan mayo, sesame oil, and garlic. So good!!
So glad you liked it! 😀 Great idea with the cashews! You can also replace psyllium husks with ground flax seeds or ground chia seeds. Nutritional yeast can be skipped, as I usually add it just for the cheesy taste. Yummy sauce, too! Will try it. 🙂
Hi Darlin,
this recipe looks awesome and I can’t wait to try it. Can you tell me what the calories are in each cake and the break down of macronutrients? Thank you
Hi, Jamie! I don’t count calories, but you can use cronometer.com if you want to.
Made this recipe yesterday. Think I added too much flour but they were very tasty. My husband who is a very fussy eater loved them. I’ll definitely try it again using less flour.
So glad you and your husband liked it, Jae! 😀
Hi,what the serving size? I am planning to substitute my indian meat cutlets with lentil cakes.
4 patties is the serving size for me. 🙂
Hello there these look wonderful! I noted you said 1 cup of lentils and then to cover with water. Do you have a more exact measurement of water that you add to the pot? That might help- I am at a high altitude and I can adjust it from there but it makes a difference when trying to boil stuff sometimes. Thanks for the tip & the recipe!
Hi! It doesn’t matter. Add as much as you want, you will drain them anyway.
can I leave out the psyllium husk out of the recipe?
No, but you can replace them with ground flax seeds, same quantity, or if you’re not vegan with one egg. 🙂
Can you use green lentils with this recipe as well?
Sure! But you’ll need to boil them for a longer time, check to see when they get tender (30 mins or so) and also the color won’t be that appealing. But the taste will be pretty much the same.
Hi, what side dish would you recommend with this dish?
Hi Amelia! Mashed potatoes, roasted veggies or salad. These are my favorite side dishes for veggie patties. 🙂
I wish I had the success others had with this recipe, I followed it exactly, but unfortunately I feel it would have been better if I had fried up the onions and peppers first. It just tasted like biting into raw vegetables for me! Better luck next time I guess.
Hi, Clarie! Maybe you chopped them in very large pieces? The onion should be diced, so it will cook faster and you won’t feel it like it’s raw. The pepper should also be chopped into small pieces, like in the photos. You can also cook them before, just as you said. Hope they will turn out better next time! 🙂
How small are these? I only could make 6 patties. Lol
Those must be huge! :)) I make them just like in the photo. They’re about 1cm thick and 5-6 cm in length.
When you use the psyllium husks or flax seed, do you have to add water to the mixture as you would with baking? Also, what temperature would you bake these at? I am trying to avoid oil as much as possible. Thank you!
Hi Jessica! No. They will absorb the water in the mixture and stick everything together. I make them at 375F. I would suggest at least spreay them with a tiny little bit of oil. Otherwise, they may be too dry.
Hi …
These look delicious .. but I was wondering if you could substitute shelled hemp seeds for the psyllium husk ?? I have both chia & hemp seeds but no psyllium .. thanks, Sheryl
Hi, Sheryl! Thank you! 😀 Hemp seeds definitely not! The role of psyllium husks is to bind the patties together. Much like beaten eggs work. You can use ground chia seeds or flax seeds (same quantity). They work just as well. Let me know how they turned out! 😀
Hi I wondered are these ok to freeze
Hi, Hazel! Sure! 😀 I usually cook them, let them cool, and then freeze them separately on a tray. After they are frozen, I move them into ziploc bags. When you want to cook them, just take them out of the freezer, let them thaw a bit and grill/bake/lightly fry them. I found this option better than freezing them uncooked.
Thank you for sharing. We loved this recipe!
You’re welcome, Hazel! 😀
Used a vitamix, looks like soup…
Any advice.
I added a little flour and cooling it in refrigerator made it thicker.
But next time I will perhaps not blend it too much….
Thankyou, very tasty and healthy!
Hi, Lucie!
Vitamix is way too powerful for this. This may be one reason why it turned into soup. Another reason may be that you didn’t strain lentils too well. I usually mash them with a fork or use a vertical blender. This turns them into a thick puree.
Glad to hear it worked out eventually! 😀
Ruxandra
I was looking on Pinterest for a high protein, vegetarian friendly meal for this week when I came across this recipe. I followed the recipe (I used Panko breadcrumbs as opposed to flour) and they turned out delicious! I love how simple and veggie packed this recipe is. Thank you so much for sharing!
Thank you, Faith! 😀 So glad you liked it! I will try it with breadcrumbs as well. What a great idea to make these patties crunchy too!
Let me start by saying I am not a vegetarian and I love beef but know I eat way too much of it. I’ve decided to cut meat/poultry out for now and eat more plant based food. That being said, these Lentil Cakes are amazingly delicious! I sautéed the peppers and onions just cause I like them that way and I added a little lemon juice and zest. I shared them with some friends (one is gluten sensitive and one is a total meat eater) and they loved them also. Thank you for this recipe. I intend to make these often to have as a go to when needing something hearty.
Hi Loretta! So happy to hear this! 😀 Thank you! 🙂
Hello!
Curious about the psyllium husks – is it the powder that you used or the whole psyllium husks…I looked up to purchase and found both. Do you find that it works as a great egg substitute in other recipes as well?
Thank you!
Alana
Hi, Alana! It looks like a powder. You can see how it looks like here: https://en.wikipedia.org/wiki/Psyllium_seed_husks It’s my favorite vegan egg substitute. It turns to gelly, binds very well and it is tasteless. I think it’s better than flax egg. Hope this helps! 🙂
I COULD NOT HAVE MESSED THIS UP MORE AND IT STILL ENDED UP VERY TASTY. I FORGOT TO PUT IN ONIONS AND PARSLEY. IT TURNED OUT GREAT. IT IS ACTUALLY BETTER THE SECOND DAY. ALSO, IF DID THIS AS A POTLUCK AT CHURCH, REALLY NEEDS TO BE MADE THE DAY YOUR ARE SERVICE IT. I NEED A GRAVY RECIPE FOR THIS THAT IS VEGAN.
Haha! :))) Glad you liked it! 😀 I don’t know any good vegan gravy recipes, but I will try to make one. Maybe with some mushrooms? 😀
I don’t have rice flour, but I do have coconut flour and almond flour. Do you think either would work, given their flavors? One better than the other? I’m thinking almond – unless we changed up the seasoning to use curry. I’d love to hear your opinion. 🙂
Hi Sheryl! 🙂 Hm.. I think almond should be ok, but it’s not an ideal choice. Do you have chickpea flour? If you’re not gluten intolerant, you can use regular wheat flour or even breadcrumbs.
Rice flour is easy to make if you have a wheat grinder, OR a vitamix blender. Just put a couple cups in and turn it on. Does that help?
Great idea, Shelley!
Any suggestion for oven baking time?
I usually check them after 20 minutes. Somewhere between 20-40 mins tops would be enough. But always check them after 20-30 minutes. It depends on the oven as well.
Where has the method gone?
Hi Sue! What do you mean?
Can I use green lentils instead of red?
You’ll need to boil them for a longer time, maybe up to 40 minutes. The taste will be the same, but the color will be different. So, give it a try! 🙂
Arata foarte bine!
Multumesc mult, Daniela! 😀
Are you Romanian? I don’t know the language, but recognize the spelling and style of words.
Thanks for this recipe, by the way! I am trying to find more delicious recipes for lentils for our family and will try this one soon!
Hi! Yes 🙂 Glad you like it! 😀 You should try my other patties/burgers recipes as well. 😉
Hi!
These look great! Have you tried baking them? I would like to make a big batch for a party. Just wondering if baking would be easier. Thanks!
Sure! They are wonderful baked as well. All my patty recipes can be baked too. 🙂
Do you think you could freeze the mixture so it lasts longer?
Of course! 🙂 You should freeze it in the patties form, this way you just place them on the grill/pan.
I don’t have psyllium husk – I’m wondering if another egg substitution will work? Have you ever tried making this with tapioca starch or a flax egg?
They are great with flax egg or ground chia seeds too. 🙂
When you say mixing the rest of the ingredients with the lentil, do you mean by spoon or blender? Sorry I’m thinking to hard about this recipe lol
You can do it either way! 🙂 Just make a mushy paste. If you want to “feel” the lentils, you can just mix them with a fork and slighty press the lentils.
Loved this recipe! I just tried it today. I used 2 Tbls of instant potatoes as an egg replacement and it worked perfectly.
Glad you liked it, Sarah! 😀 I’ve never thought about instant potatoes but sounds like a great egg replacement! Thanks for the idea!
Thanks for sharing this recipe, I made it today and it was great.
Glad you liked it, Kara! 😀
Vegans don’t use eggs.
The recipe is vegan, without eggs. I just mentioned that the psyllium husks can be replaced with one real egg.
I adore fritters of all kinds (LOVE that crispy exterior!), and these lentil ones look so tasty 🙂
Hi Becca! Thanks! 😀 I love fritters and veggie patties too. They’re my favorite, besides hummus which will always be no.1! :))