Cook lentil in water over the stove top. Stir ocassionally and let it simmer. Add water if necessary but not too much to avoid it getting mushy. Let it cool.

Soak flaxseed meal in 2 tablespoon of water.

Pulse white button mushroom in food processor. Up to your preference, pulse until smooth or leave some chunks.

Sauté chopped onion until translucent. Add mashed garlic and mushroom. Stir until all the water have evaporated and let it cool.

Grate carrot in food processor and place in a mixing bowl.

Mash half of cooked lentil and combine all ingredients in the bowl.

Shape patties and place in freezer until using.

Bake in the oven for 20 mins. Flip and bake for another 15 mins.