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Lentil Patties with Basil Arugula Cashew Cream

Sharon Palmer

These crowd-pleasing, completely plant-based (vegan) Lentil Patties with Basil Arugula Cashew Cream are so easy to whip up, yet they are packed with nutrition and satisfaction. Just cook up the lentils, stir in fresh veggies and seasonings, form into patties, and cook them up. Served with a creamy, green, herbal cashew cream, they also look elegant enough to serve at any dinner or holiday table, too. These patties are just excellent as leftovers, or even as veggie burgers on whole grain buns with the basil arugula cashew cream as a spread. Check out my blog on how to make cashew cream for a detailed description on how to make this plant-based accompaniment—just add arugula and basil to add flavor and color.  

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Lentil Patties with Basil Arugula Cashew Cream

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 58 minutes
  • Yield: 10 patties 1x
  • Diet: Vegan


These hearty, plant-based (vegan) Lentil Patties with Basil Arugula Cashew Cream are so easy to whip up, but they impress with a range of nutrients.



Lentil Patties:

Basil Arugula Cashew Cream:

  • 1 cup basic cashew cream*
  • 2 tablespoons fresh arugula
  • 2 tablespoons fresh basil


  1. Place lentils in a small pot and add broth. Cover and simmer over medium heat about 25 minutes, stirring occasionally, until very tender.
  2. Drain any leftover liquid and transfer cooked lentils to a bowl and stir in chia seeds.
  3. Add carrots, potato, onions, arugula, basil, garlic, mustard, oats, bread crumbs, soy sauce and salt and pepper (optional) to taste. Stir well to make a thick mixture.
  4. Place 1 tablespoon olive oil in a large skillet (cast iron works well). Heat well.
  5. Form patties by pressing a handful of the lentil mixture into a firm, think patty. Drop in skillet (4-5 per batch) and cook for 7 minutes on medium heat. Turn carefully and cook on the other side for 7 minutes. Repeat process, adding another tablespoon oil to pan, until all patties are cooked.
  6. To make Basil Arugula Cashew Cream: Prepare 1 cup cashew cream according to basic instructions* in the blender. Add fresh arugula and basil and process until smooth, creamy, and light green in color.
  7. Serve Lentil Patties with a dollop of Basil Arugula Cashew cream. Refrigerate any leftovers in an airtight container for up to 3 days.
  8. Makes 10 patties.


Alternatively, you can omit the oil and bake the patties in the oven at 375 F for about 40 minutes, until golden brown and baked through.

To make this recipe gluten-free, use gluten-free bread crumbs and soy sauce.

  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 275
  • Sugar: 3 g
  • Sodium: 223 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 32 g
  • Fiber: 9 g
  • Protein: 11 g

Keywords: lentil patties, vegan patties, best lentil patties

For other plant-based veggie burgers and patties, try some of my favorites:

Chipotle Black Bean Quinoa Veggie Burgers
Zucchini Oat Veggie Patties
Herbed Lentil Patties with Mushroom Sauce

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