Wholesome Lentil Cakes Easy (Printer-Friendly)
Crispy, hearty lentil cakes with fresh veggies and spices deliver a satisfying, wholesome bite.
# What You’ll Need to Cook:
→ Main Mixture
01 -
240 g cooked green or brown lentils, drained
02 -
60 g grated carrots
03 -
30 g finely chopped onions
04 -
30 g breadcrumbs or rolled oats
05 -
1 large egg or 1 flaxseed egg
06 -
2 tablespoons chopped parsley or cilantro
07 -
1 teaspoon garlic powder
08 -
0.5 teaspoon ground cumin
09 -
0.5 teaspoon smoked paprika
10 -
Salt and freshly ground black pepper to taste
→ Optional Filling
11 -
30 g roasted red peppers or sautéed mushrooms, chopped
→ For Frying
12 -
Olive oil, as needed
# Steps to Prepare:
01 -
Use a fork or potato masher to coarsely mash lentils in a large bowl until a chunky, cohesive texture is achieved.
02 -
Add grated carrots, chopped onions, breadcrumbs or oats, egg or flaxseed egg, parsley or cilantro, garlic powder, cumin, smoked paprika, and seasoning to the lentils. Mix thoroughly to evenly distribute flavors.
03 -
Allow mixture to rest for 5 to 10 minutes so breadcrumbs absorb excess moisture and help bind the mixture.
04 -
Gently fold in roasted red peppers or sautéed mushrooms, if using. For a firmer mixture, add extra breadcrumbs if needed.
05 -
With damp hands, form the mixture into 8 patties about 1.5 cm thick and palm-sized. Avoid making them too thin or too thick for optimal texture.
06 -
Heat a film of olive oil in a nonstick or cast iron pan over medium heat. Fry cakes in batches, 3–4 minutes per side, until golden brown and crisp. Do not overcrowd the pan.
07 -
Drain on a paper towel and serve warm, optionally garnished with herbs or yogurt.
# Extra Cooking Tips:
01 -
Allowing the mixture to rest improves binding, making the lentil cakes easier to shape and cook.