Wholesome Lentil Cakes Snack (Printable Version)
# What You'll Need:
→ Lentil Base
01 -
250 g cooked green or brown lentils, drained and rinsed
→ Vegetables
02 -
1 medium carrot, grated (approximately 75 g)
→ Binders
03 -
60 g breadcrumbs or oat flakes
04 -
1 large egg or flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
→ Aromatics & Spices
05 -
1 tsp ground cumin
06 -
1/2 tsp garlic powder
07 -
1/2 tsp smoked paprika
08 -
Salt and black pepper, to taste
→ For Pan-Frying
09 -
2 tbsp olive oil
# Step-by-Step Directions:
01 -
Use a fork or potato masher to crush the cooked lentils until mostly smooth with some texture remaining.
02 -
In a large bowl, thoroughly mix the mashed lentils, grated carrot, breadcrumbs or oats, egg or flax egg, ground cumin, garlic powder, smoked paprika, salt, and pepper.
03 -
Let the mixture rest for 5 to 10 minutes to allow the breadcrumbs or oats to absorb moisture.
04 -
With damp hands, shape the mixture into 8 equal patties, each about 1.5 cm thick.
05 -
Heat olive oil in a nonstick or cast iron pan over medium heat. Fry the patties in batches, cooking each side for 3–4 minutes until golden brown and crisp.
06 -
Transfer cooked lentil cakes to a plate lined with paper towels to drain excess oil. Serve warm.
# Helpful Notes:
01 -
For a gluten-free version, replace breadcrumbs with oat flakes and ensure all seasonings are certified gluten-free.
02 -
The mixture can be prepared ahead and refrigerated for up to 24 hours before cooking for improved binding.