Lentil & Eggplant Patties with Olives and Herbs

11 30 69
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 20
Lentil & Eggplant Patties with Olives and Herbs
Health Rating


1 cup Red lentils, raw
1 eggplant Eggplant
1 bunch Parsley, Italian, fresh (chopped)
1 medium Yellow onion (diced)
2 tbsp Flaxseed meal (ground) (mixed with 3tbsp water)
4 tbsp Nutritional yeast
4 large Black olives (sliced)
3 clove(s) Garlic (mashed)
1/3 cup Bread crumbs, plain (as needed)
1 pinch Salt and pepper (to taste)
1 tbsp Olive oil (for frying)


1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.

2. 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.

3. Strain the lentils very well and put them in a large bowl.

4. Cut the eggplant in half and scoop out the pulp. Chop it and put it in the bowl. Add the rest of the ingredients, except oil.

5. Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to shape. Add more breadcrumbs if it is too wet, until it has a dough-like consistency.

6. Cook the patties – bake or light fry by spraying a non stick pan with some oil. Put each patty on the frying pan and let it fry about 2 minutes on each side.

Serve and enjoy!



are an important source of plant-based protein, and they are very high in fiber which is important for digestion!

Nutrition Facts

Per Portion

Calories 69
Calories from fat 14.3
Calories from saturated fat 1.9
Total Fat 1.6 g
Saturated Fat 0.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.9 g
Cholesterol 0
Sodium 45 mg
Potassium 235 mg
Total Carbohydrate 10.7 g
Dietary Fiber 3.2 g
Sugars 1.4 g
Protein 4.6 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 1.1

Energy sources