Mini Curried Lentil Cakes with Herbed Yogurt

Directions

1. In a large non-stick skillet, heat ½ Tbsp (7 mL) oil to medium heat. Add onion and garlic and saute 1-2 minutes, until slightly soft.
2. Transfer mixture to a medium mixing bowl and set aside. Add lentils, breadcrumbs, egg, 2 Tbsp (30 mL) herbs, lemon zest, curry powder, salt, and pepper. Use a potato masher or your hands to mash mixture together until it resembles a meatloaf-like consistency and all ingredients are thoroughly combined. Use a 2-inch cookie scoop to form balls of lentil mixture. Flatten into mini patties.
3. Heat remaining 1 ½ Tbsp (20 mL) oil in the same large non-stick skillet to medium heat. Cook cakes approximately 2 minutes per side, until browned and crispy, working in batches if needed.
4. Mix together remaining herbs and yogurt.
5. Serve lentil cakes warm with dollops of herbed yogurt.