lentil cakes

Simple tasty Vegan Lentil Cakes topped with optional Zhoug Sauce and served with Everyday Kale Slaw!

Vegan Lentil Cakes

lentils

olive oil

½ red onion,

4-6 garlic cloves, rough chopped

mushrooms,

rolled oats- gluten free if you prefer

walnuts

cumin

coriander

salt

flax

water

Braggs Liquid Amino’s (or 2 teaspoons soy sauce)

parsley

½ -1 cup plain yogurt

salt and lemon

Cook  ⅔ -¾ cup dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.

In the mean time, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.

In a food processor, blend the oats into a course flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, flax, water, (or egg) and pulse repeatedly until it&#8217;s well combined and forms a thick dough. It doesn&#8217;t need to be smooth&#8230;a little texture is good. Scrap into a medium bowl and stir in the remaining cooked lentils and fresh herbs.

Using wet hands form into 8-10 little cakes or 4-5 burger patties.

Sear in a skillet, in a little oil, over medium heat,  taking care to let them brown and form a crust,  before flipping. (FYI This will ensure they don&#8217;t stick to the skillet. As they form a crust, they release from the pan almost naturally.)

Serve with the remaining mushrooms and optional Zhoug Yogurt ( vegan adaptable).

To make zhoug yogurt simply stir a 1-2 tablespoons zhoug into to the yogurt to taste. Add salt and lemon if you like.

Really delicious, best lentil recipe I’ve had for a while! I subbed in some dried shiitake mushrooms I had lurking in the cupboard as well as some fresh ones which seemed to work. I  ouodnt find zhoug at any of my local stores so I googled it and made my own, it was fabulous with the yoghourt. Overall this is a great recipe I will be returning to!

Discovered this recipe and your website after purchasing Zhoug sauce from Trader Joe. Your lentil cakes were amazing! So excited to discover so many tasty vegan recipes here. Dinner inspiration has return, thank you!

So YUMMY!!! SPOT ON with the flavors! My husband and I LOVED  this recipe. We only used 1 teaspoon of cumin but other than that followed the recipe exactly. Thank you so much for sharing this!!

Another solid recipe! I make this one for family dinner frequently and usually a double batch either for the freezer or for lunch prep for the week. Excellent.

I made these for dinner and they were delicious!  I cooked the lentils in my Instant Pot while I was getting the other ingredients ready and it didn't add too much time.  And now I have enough lentils left over to stash in the freezer for next time. And there will definitely Bea next time. Thank you for the great recipe!

I didn't have any lentils, and can't find them in stores right now, but I had some dried chickpeas from other feastingathome.com recipes. So I made this with chickpeas instead and everyone in my family loved it. Thanks for the tip about letting it get the crispy crust before flipping.

I made these tasty lentil cakes today for lunch.  I love all of the ingredients and the spices were perfect.  Definitely a recipe I will make again. : )

Oh wow.. these were just amazing!!! I had loads of leftover cooked lentils from badly measuring for a previous meal and these were just perfect thank you! There’s a hatch gone into the freezer for another meal too!! I also appreciated the tip of leaving them till crispy to turn... will definitely cook them again! :)

My husband is a super picky eater and he LOVED these. We'll definitely make them again!

Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Vegan friendly fritters are filled with lentils, garlic, and walnuts!

Lentil Fritters with Garlic Sauce

lentils (cooked according to package directions)

onion (diced)

garlic (roughly chopped)

mushrooms (sliced)

quinoa (cooked according to package directions)

walnuts (or cashews)

smoked paprika

parsley (dry

ground flax (+2 tbsp of water)

soy sauce (or tamari

soy milk (or other plant based milk)

yeast

garlic garlic

cornstarch (or another thickener)

salt (to taste)

lemon juice (to taste)

Cook Lentils

Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.

Sauté Veggies

Sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.

Blend Walnuts

Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.

Mix Dough

Add half of the lentils and the mushroom mixture, salt, spices, flax egg.

Add Lentils

Mix everything until it’s well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils.

Form Cakes

Using wet hands form into 12-15 little cakes.

Sear

Sear in a skillet, in a little oil, over medium heat—taking care to let them brown and form a crust before flipping.

Serve

Instructions for Lentil Cakes

Make Sauce

Pour all the ingredients into a heated pan, whisking constantly until thickened—about 3–5 minutes. Then remove from heat.

Instructions for Garlic Sauce

These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein!

Butternut Squash & Lentil Patties

dry green lentils

bay leaf

butternut squash (about 1 small)

garlic powder (divided)

smoked paprika (divided)

sea salt (divided)

quinoa flakes (divided)

spinach

chili powder

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When...

butternut squash

butternut

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

garlic powder

bakers yeast

Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have absorbed all the water.

While the lentils are cooking, heat the oven to 400 degrees F. Toss the butternut squash in the oil, 1/2 teaspoon of garlic powder, paprika and sea salt. Transfer to a baking sheet and roast for 20 minutes, flipping halfway through, until the squash is tender.

Remove the squash from the oven, place in a separate bowl and mash with a fork. Set aside and turn the oven down to 350 degrees F.

Once everything is done cooking, allow it to cool for 5 minutes then transfer to the bowl of a food processor and add the rest of the spices and 1/3 cup of quinoa flakes. Pulse to combine, scraping down the sides as needed (about 12 pulses). Add the remaining ingredients to the bowl and fold to combine with a spatula.*

Form the mixture into small patties and place on a baking sheet. Bake for 30 minutes, flipping halfway through. Broil at the end if you want a little more browning, but they definitely don't need it.

https://content.jwplatform.com/videos/rYDpTtCf.mp4

Top 3 lentil cakes recipes from across the web

The most viewed lentil cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Lentil Cakes

Lentil Fritters with Garlic Sauce

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Top 3 lentil cakes recipes from across the web

The most viewed lentil cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lentil Cakes

Lentil Fritters with Garlic Sauce

Butternut Squash & Lentil Patties

The most viewed lentil cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine