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.

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Place lentils in a small pot and add broth. Cover and simmer over medium heat about 25 minutes, stirring occasionally, until very tender.
Drain any leftover liquid and transfer cooked lentils to a bowl and stir in chia seeds.
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.
Place 1 tablespoon olive oil in a large skillet (cast iron works well). Heat well.
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.
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.
Serve Lentil Patties with a dollop of Basil Arugula Cashew cream. Refrigerate any leftovers in an airtight container for up to 3 days.
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.

Keywords: lentil patties, vegan patties, best lentil patties