» RECIPES » TYPE » APPETIZERS » LENTIL

CAKES

Lentil Cakes
YUMNA JAWAD
August 9, 2021 5 from 77 votes

Lentil cakes with a creamy lemon dill yogurt

dip make for an easy, healthy and delicious
appetizer. Simple to make and packed with
protein.

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Easy to make and delicious to eat, these
healthy lentil cakes are great served with a
fresh yogurt sauce for an appetizer or as
part of a fuller meal. Packed with plant-
based protein they are one tasty way to get
the goodness in.

00:00 / 00:49

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INGREDIENTS & SUBSTITUTIONS

Green cooked lentils: You can use any

lentils you’d like. Make sure to cook
them according to package instructions.
While the recipe does work with red
lentils, they can be more soft, so you
may need to add more oats to give them
better structure if you use the red
variety.

Onions and garlic: Sautéed for a rich

layer of flavor in each bite.

Mushrooms: Crimini, or Baby Bella,

mushrooms are widely available and
perfect to use in this recipe for a great
earthy flavor.

Oats: Use rolled oats to give the lentil

cakes texture. This makes them bulky
while keeping the recipe gluten-free.
You can however substitute with
breadcrumbs or panko breadcrumbs.

Eggs: To bind the ingredients together.

To make these lentil cakes vegan, you
can substitute with a flax egg.

Spices: Paprika and salt.

HOW TO MAKE LENTIL CAKES

1. Cook the onion until soft.

2. Add mushrooms and cook until brown

before stirring in the garlic.

3. Add the mushroom mix and the rest of

the lentil cake ingredients to a food
processor.

4. Mix until combined and the mixture

holds well.

5. Shape the mixture into patties to make

the lentil cakes.

6. Cook on both sides in a skillet until

golden brown.

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Place the fried patties onto kitchen

paper to absorb any oil and serve with
yogurt sauce or tzatziki.

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TIPS FOR MAKING LENTIL CAKES

1. Fry the onions, mushrooms and

garlic. You might be tempted to skip
that part since everything gets cooked
later on with the lentils. But this first
step adds so much more flavor by
releasing the aromatics of the raw
ingredients first before blending.

2. Feel the texture. You’re looking for

pasty texture to start to form a ball in
the food processor when combined. It
should hold well together before
cooking, so feel free to adjust as needed
if it doesn’t stay compact.

3. Make it in less time. You can buy pre

cooked lentils to make these patties
super quick to make, or batch cook your
lentils as they will be good to use for
about a week.

4. Oven bake or fry. It’s best to pan fry

these lentil cakes as they get nice and
crispy, but you can oven bake them at
350F for around 30 minutes if you
prefer.

FREQUENTLY ASKED QUESTIONS

Can you make them ahead of time?

Yes! You can form the patties and keep
them covered in the fridge for up to 4
days until you are ready to cook them.
Leftovers will keep well in the fridge for
4 days and can be reheated gently in a
skillet or in the oven.

Can you freeze them?

If you want to freeze these lentil cakes,
it’s best to cook them first. Let them
cool before freezing them in an airtight
container with the patties separated
with parchment paper. Thaw them in
the fridge before reheating.

What do you serve them with?

These are great when served the
creamy lemony dill yogurt dip as a
simple appetizer, and they are also
great served in pita or even as burgers
with toppings. Serve them as a main
with your favorite sides like:
Baked Sweet Potato Fries
Shirazi Salad
Cauliflower with Tahini
Garlic Roasted Potatoes

So simple and easy to make, these protein

loaded lentil cakes are great for a healthy
appetizer, lunch or main meal. Perfect for
dipping, this is a recipe the whole family
will love.

MORE SIMILAR APPETIZERS:

Chickpea Fritters

Vegetarian Stuffed Mushrooms

Zucchini Fritters

Mushroom Tartlets

Cauliflower Fritters

If you’ve tried this healthy-ish feel

good Lentil Cakes recipe or any other
recipe on FeelGoodFoodie, then don’t
forget to rate the recipe and leave a
comment below! It helps others who are
thinking of making the recipe. We would
love to hear about your experience making
it. And if you snapped some shots, share it
on Instagram so we can repost on Stories!

Lentil Cakes
Lentil cakes with a creamy lemon dill yogurt
dip make for an easy, healthy and delicious
appetizer. Simple to make and packed with
protein.

5 from 77 votes

AUTHOR Yumna Jawad

SERVINGS 6 servings
COURSE Appetizer, Main Course
CALORIES 351

PREP TIME COOK TIME TOTAL TIME

10 mins 15 mins 25 mins

INGREDIENTS

   1 x 2x 3x

For the cakes:

4 tablespoons olive oil divided

½ medium yellow onion chopped

8 ounces crimini mushrooms sliced

2 cloves garlic clove sliced

2 cups cooked brown lentils

¾ cup old fashioned rolled oats

2 large eggs

1 teaspoon smoked paprika

1 teaspoon Kosher salt

For the yogurt sauce:

½ cup whole-milk Greek yogurt

2 tablespoons fresh dill

½ lemon zested and juiced

1 garlic clove finely grated

Kosher salt to taste

freshly cracked black pepper to taste

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I N ST R U CT I O N S
1. Heat 1 tablespoon oil in a large skillet
over medium high heat. Add onion and
cook until soft and translucent, 3
minutes. Add mushrooms and 1
tablespoon olive and cook until
mushrooms are golden brown, 7
minutes. Add garlic and cook until
fragrant, 1 minute. Remove from heat
and wipe out skillet.

2. In the bowl of a food processor, add

mushroom mixture, lentils, oats, eggs,
smoked paprika and salt. Process until
the mixture is fully incorporated and
starts to ball. Roll into golf ball sized
spheres and press down slightly to
make a cake-like patty.

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3. Make the yogurt sauce by combining all
ingredients in a medium bowl, and
season to taste.

4. Line a baking sheet with paper towels.

Heat remaining 2 tablespoons olive oil
in wiped skillet over medium high heat.
Add patties, working in batches, and
cook until golden brown, 3 minutes per
side. Transfer to prepared baking
sheet. Serve with yogurt sauce
immediately.

VIDEO

N OT E S
Storage: These lentil cakes will keep in an
airtight container for 3 to 4 days in the
fridge.

NUTRITION
Calories: 351 kcal , Carbohydrates: 51 g , Protein: 16 g ,
Fat: 13 g , Saturated Fat: 3 g , Trans Fat: 1 g ,
Cholesterol: 55 mg , Sodium: 433 mg , Potassium:
1088 mg , Fiber: 18 g , Sugar: 3 g , Vitamin A: 490 IU ,
Vitamin C: 7 mg , Calcium: 244 mg , Iron: 7 mg
Nutrition information provided is an estimate. It will
vary based on cooking method and specific
ingredients used.

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