4.9 from 357 votes
Lentil Cakes
Lentil cakes with a creamy lemon dill yogurt dip make for an easy and healthy appetizer. Simple to make and packed with plant-based protein.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 394 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
For the cakes:
- 4 tablespoons olive oil divided
- ½ medium yellow onion chopped
- 8 ounces crimini mushrooms sliced
- 2 garlic cloves sliced
- 2 cups cooked brown lentils
- 1 cup rolled oats
- 2 large eggs
- 1 ½ teaspoon paprika
- 1 teaspoon salt
For the yogurt sauce:
- ½ cup plain low fat yogurt
- 2 tablespoons fresh dill
- ½ lemon zested and juiced
- 1 garlic clove finely grated
- 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.
Cup of Yum
Notes
- Storage: These lentil cakes will keep in an airtight container for 3 to 4 days in the fridge.
Nutrition Information
Serving
2cakes
Calories
394kcal
(20%)
Carbohydrates
42g
(14%)
Protein
18g
(36%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
84mg
(28%)
Sodium
643mg
(27%)
Potassium
861mg
(25%)
Fiber
11g
(44%)
Sugar
6g
(12%)
Vitamin A
531IU
(11%)
Vitamin C
11mg
(12%)
Calcium
121mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 394
% 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.