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Wholesome Lentil Cakes are that perfect answer when you want something nutritious and crave-worthy but need to keep things simple. I played around with these lentil patties after a long grocery run when all I had left were lentils and veggies, and now I keep the recipe on hand for quick lunches and light dinners. Expect a crispy crust and a tender interior, with enough flavor to keep you coming back for more.
When I first made these lentil cakes, I just wanted to use up leftover lentils, but they turned out so tasty my family now requests them almost weekly. Even my pickiest eater gets excited for lentil cake night.
Ingredients
- Cooked green or brown lentils: provide the hearty base—make sure they are not overly soft to help the cakes hold
- Grated carrots: add subtle sweetness plus extra nutrition and color
- Finely chopped onions: bring savory flavor and a little crunch if you leave them barely cooked
- Breadcrumbs or oats: bind the cakes—homemade breadcrumbs give the best texture
- Egg or flax egg: helps hold it all together—flax eggs keep the recipe plant-based
- Chopped parsley or cilantro: gives freshness and keeps the flavors bright
- Garlic powder: so important for bringing the savory factor
- Cumin powder: adds earthy warmth
- Smoked paprika: gives a subtle smoky layer—use Spanish paprika if you can find it
- Salt and pepper: make the flavors pop—taste your mixture and adjust
- Roasted red peppers or sautéed mushrooms: make a flavorful filling—use what you have or skip if you prefer plain
- Olive oil for frying: creates a crisp crust—you want enough to generously coat the pan for golden results
Step-by-Step Instructions
- Prep the Lentils:
- Mash your cooked lentils using a fork or potato masher. Stop when the mixture still has some texture similar to chunky hummus. Taking the time to mash well helps the cakes hold together when cooking.
- Mix the Ingredients:
- In a large bowl combine mashed lentils grated carrots onions breadcrumbs or oats egg or flax egg chopped herbs garlic powder cumin smoked paprika salt and pepper. Stir until everything is well incorporated then let the mixture rest for five to ten minutes to allow the breadcrumbs or oats to absorb excess moisture.
- Shape and Fill:
- Take a small handful of the mixture and flatten it into your palm. If using a filling like roasted peppers or mushrooms press a little into the center then shape the lentil mixture around it. Aim for patties about palm-sized and half an inch thick so they cook evenly and keep their shape.
- Heat and Fry:
- Pour a good layer of olive oil into a nonstick or cast iron skillet and set over medium heat. Once the oil is hot add the cakes in batches without crowding the pan. Fry each side about four to five minutes until golden brown and crispy.
- Drain and Serve:
- Transfer cooked cakes to a paper towel lined plate to drain excess oil. Serve hot with a dollop of yogurt or your favorite dipping sauce.
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My favorite part of these cakes is loading them up with fresh herbs—parsley from my own window box makes a world of difference. This is also one of those recipes that turns prepping with my kids into a messy but memorable kitchen night.
Storage Tips
Keep any leftovers in an airtight container in the fridge for up to three days. For a quick reheat crisp them in a skillet or in the oven at 350 until warmed through. They can also be frozen for up to two months. Layer parchment between each cake to keep them from sticking together.
Ingredient Substitutions
If you don’t have lentils try chickpeas or white beans for a slightly different but equally delicious base. Oats can stand in for breadcrumbs if you need gluten free. The egg is easily swapped for a flax egg simply mix ground flaxseed with water and let it gel for a few minutes.
Serving Suggestions
Pile them into a pita with lettuce and cucumber for a protein packed lunch wrap. They are also great as a burger patty or served alongside a simple salad with a squeeze of lemon. For a brunchy twist top with a poached egg and hot sauce.
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Cultural Context
Lentil patties are inspired by dishes from all over the world such as Indian dal cutlets or Mediterranean falafel. Using lentils as a main ingredient stretches protein and nutrition on a budget while giving you endless options for flavor.
Frequently Asked Questions
- → What type of lentils work best?
Both green and brown lentils hold their shape well after cooking, creating a satisfying texture without getting mushy.
- → Can I prepare the mixture in advance?
Yes, you can assemble the mixture ahead, cover, and refrigerate for up to 24 hours before cooking for easy meal prep.
- → How do I make these vegan?
Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for a fully plant-based option.
- → Which toppings pair well?
A dollop of sour cream, Greek yogurt, or a tangy chutney add extra flavor and complement the crispy texture.
- → Can I bake instead of fry?
Absolutely. Bake the patties on a lined sheet at 400°F (200°C) for 20-25 minutes, flipping halfway for even browning.