Indian Spiced Lentil Cakes
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Lentils.org

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Indian Spiced Lentil Cakes

Prep Time: 15 Minutes

Total Time: 25 Minutes

Servings: 10 portions (20 cakes)

Lentils, rice, shallots, garlic, ginger, parsley, cilantro, and cumin are combined and formed into small patties and sauteed until golden brown. Serve with chutney or raita.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 cups (500 mL) whole red lentils, cooked and drained well
  • 1 cup (250 mL) brown basmati rice, cooked and drained well
  • ½ cup (125 mL) shallots, roughly chopped
  • 2 Tbsp (30 mL) garlic, roughly chopped
  • 2 Tbsp (30 mL) ginger, roughly chopped
  • ¾ cup (175 mL) parsley, chopped
  • ¾ cup (175 mL) cilantro, chopped
  • ½ cup (125 mL) spinach microgreens
  • 2 tsp (10 mL) salt
  • 2 tsp (10 mL) cumin
  • ¼ cup (60 mL) canola oil
  • chutney or raita, optional for serving

Directions

  1. Place lentils, rice, shallots, garlic, and ginger in a food processor and process to a rough paste. Transfer to a large mixing bowl and work in the parsley, cilantro, microgreens, salt, cumin, and oil with your hands until a sticky batter is formed.
  2. Heat a non-stick skillet over medium to high heat and scoop in ¼ cup (60 mL) portions of the batter to the pan and flatten into patties/cakes.
  3. Sauté until golden brown and cooked through.
  4. Serve warm with chutney or raita.

Nutritional Information

  • Serving Size: 2 cakes
  • Per serving:
  • Calories 140
  • Total Fat 6 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 16 g
  • Dietary Fibre 4 g
  • Sugar 1 g
  • Protein 5 g
  • Sodium 550 mg
  • Potassium 215 mg
  • Folate 85 mcg

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