Lentil Cakes
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
394 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Lentil Cakes
Description
Lentil Cakes use cooked brown lentils pureed with sautéed onions, mushrooms, and garlic to form a hearty base enriched with rolled oats and eggs for binding. Pan-frying in olive oil yields patties with a crisp exterior and a tender interior. The paprika adds subtle warmth, while salt enhances the overall flavor. The accompanying yogurt sauce blends plain yogurt with fresh dill, lemon zest and juice, and grated garlic, creating a fresh, bright note that cuts through the richness of the cakes and complements their earthiness.
The dish works well served immediately alongside the yogurt sauce, providing a balance of textures and flavors. Because the patties hold together firmly, they can be a good option for vegetarian meals or as part of a composed plate with grains or greens.
These lentil cakes can be stored in an airtight container in the refrigerator for up to 3 to 4 days, allowing for convenient leftovers. Reheating gently helps maintain their texture.
Ingredients
For the cakes:
- 4 tablespoons olive oil divided
- ½ yellow onion chopped, medium
- 8 ounces cremini mushroom sliced
- 2 garlic sliced, cloves
- 2 cups brown lentils cooked
- 1 cup rolled oats
- 2 egg large
- 1 ½ teaspoon paprika
- 1 teaspoon salt
For the yogurt sauce:
- ½ cup yogurt plain, low fat
- 2 tablespoons dill fresh
- ½ lemon zested and juiced
- 1 garlic finely grated, clove
- kosher salt to taste
- black pepper to taste
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Add onion and cook until soft and translucent, 3 minutes. Add mushrooms and 1 tablespoon of olive and cook until mushrooms are golden brown, 10 minutes. Add garlic and cook until fragrant, 1 minute. Remove from heat and wipe out the skillet.
- In the bowl of a food processor, add mushroom mixture, lentils, oats, eggs, paprika and salt. Process until the mixture is fully incorporated and starts to ball.
- Make the yogurt sauce by combining all ingredients in a medium bowl, and season to taste.
- Heat 1 tablespoons of oil in wiped skillet over medium-high heat. Scoop ⅓ cup of the mixture and drop into the heated skillet Cook 4 patties until golden brown, 3 minutes per side. Repeat with the final 1 tablespoon of oil and 4 more patties. Serve with yogurt sauce immediately.
Notes
- Store leftover lentil cakes in an airtight container in the refrigerator for up to 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 2cakes | |
| Calories | 394kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 84mg | 28% |
| Sodium | 643mg | 27% |
| Potassium | 861mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 121mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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