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Cheesy Mushroom Lentil Patties

A cozy, high protein vegetarian toddler dinner made with soft red lentils, finely chopped mushrooms, Parmesan, mozzarella, and a creamy yogurt dip. These are mild, savory, easy to hold, and perfect for toddlers who don’t love pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Main Course, Side Dish
Ingredients Method Notes

Ingredients
  

  • ¼ cup finely grated carrot optional
  • ¼ cup shredded Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • 1 egg
  • ¼ cup breadcrumbs or oat flour plus more as needed
  • 2 tablespoons Greek yogurt or cottage cheese
  • ¼ teaspoon garlic powder
  • Tiny pinch of salt optional
  • 1 tablespoon nutritional yeast optional

Method
 

  1. Cook the rinsed lentils in the Instant Pot
  2. Add the red lentils and water or vegetable broth to the Instant Pot.
  3. Cook on High Pressure for 3 minutes.
  4. Let the pressure naturally release for 5 minutes, then quick release any remaining pressure.
  5. Drain off any extra liquid, then mash the lentils lightly with a fork. Let them cool for a few minutes.
  6. Cook the mushrooms
  7. While the lentils cook, heat the olive oil or butter in a skillet over medium heat.
  8. Add the finely chopped mushrooms, leek or onion, and grated carrot if using.
  9. Cook for 8–10 minutes, stirring often, until the mushrooms are very soft and the moisture has cooked off.
  10. This step keeps the cakes from getting soggy and makes the mushrooms taste mild and savory.
  11. Make the lentil cake mixture
  12. In a mixing bowl, combine: mashed lentils, cooked mushroom mixture, Parmesan, mozzarella, egg, breadcrumbs or oat flour, Greek yogurt or cottage cheese, garlic powder, salt and nutritional yeast (if using),
  13. Stir until the mixture holds together.
  14. The texture should feel like soft cookie dough. If it feels too wet, add 1 tablespoon more breadcrumbs or oat flour at a time.
  15. Shape the patties
  16. Scoop the mixture into small toddler-sized patties or nugget shapes.
  17. You should get about 10 small patties.
  18. Cook the patties
  19. Heat a little olive oil or butter in a skillet over medium heat.
  20. Cook the patties for 3–4 minutes per side, until golden brown and warmed through.
  21. Let them cool slightly before serving.
  22. Make the dip
  23. In a small bowl, stir together the Greek yogurt, cream cheese or mayonnaise, garlic powder, and optional shredded Parmesan or mozzarella.
  24. Serve on the side for dipping.

Notes

Baking Option
Preheat the oven to 400°F.
Place the lentil patties on a parchment-lined baking sheet.
Lightly brush or spray with olive oil.
Bake for 15–18 minutes, flipping halfway through.