Wholesome Lentil Cakes
Looking for a tasty, healthy, and satisfying dish that doesn’t come with a side of guilt? Meet Wholesome Lentil Cakes — the crispy-on-the-outside, tender-on-the-inside snack that’s about to become your weeknight favorite.
Servings 4
Calories 180kcal
Ingredients
- 1 cup cooked green or brown lentils or 1 can, drained
- ½ cup grated carrots
- ¼ cup finely chopped onions
- ¼ cup breadcrumbs or oats
- 1 egg or flax egg
- 2 tbsp chopped parsley or cilantro
- 1 tsp garlic powder
- ½ tsp cumin powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- ¼ cup roasted red peppers or sautéed mushrooms optional filling
- Olive oil for frying
Instructions
- You can use a fork or potato masher — no blender needed. It should look like chunky hummus. This step is key for helping the cakes hold together.
- Mix everything thoroughly so the flavors distribute evenly. Let it sit for 5–10 minutes to help the breadcrumbs absorb moisture and bind better.
- This gives the cakes structure and a pop of color or extra umami from the filling. If it feels too wet, add a bit more breadcrumbs.
- About the size of your palm and ½ inch thick is perfect. Not too thin or they’ll fall apart, not too thick or they won’t cook through.
- Cook until golden brown and crispy outside. Avoid overcrowding the pan. A good nonstick or cast iron pan works best for that perfect crust.
Nutrition
Calories: 180kcal