Description
Spicy lentil cakes bring Mediterranean zest to plant-based dining with bold flavors and nutrient-packed ingredients. Crispy exterior and creamy center make these cakes a delightful meal that satisfies both vegans and adventurous palates.
Ingredients
Scale
Main Protein and Legumes:
- 200 grams (1 cup) red lentils
- 60 grams (½ cup) chickpea flour
- 4 tablespoons psyllium husks
Vegetables and Herbs:
- 1 medium onion, diced
- 2 bell peppers (1 red, 1 yellow), chopped
- 1 small bunch parsley, chopped
Seasonings and Spices:
- 4 tablespoons nutritional yeast flakes
- 2 teaspoons smoked paprika
- 1 teaspoon spicy paprika
- ½ teaspoon chili flakes
- Sea salt, to taste
- Ground pepper, to taste
- Oil, for frying
Instructions
- Submerge dried lentils in a generously sized pot, ensuring complete water coverage.
- Elevate heat until liquid reaches a vigorous boil, then simmer for approximately 15 minutes until lentils soften and become tender.
- Carefully drain lentils using a fine-mesh strainer, gently pressing to remove excess moisture.
- Transfer cooked lentils into a spacious mixing bowl and methodically mash using a potato masher or immersion blender until achieving a relatively smooth texture.
- Introduce finely chopped parsley, diced onion, psyllium husks, nutritional yeast, minced bell peppers, chickpea flour, and an aromatic blend of smoked and spicy paprika.
- Sprinkle chili flakes, sea salt, and freshly ground pepper into the mixture.
- Thoroughly integrate all ingredients, creating a cohesive and slightly sticky preparation that holds together when pressed.
- If the mixture appears excessively wet, gradually incorporate additional chickpea flour until reaching an ideal moldable consistency.
- Optionally, allow the mixture to rest in the refrigerator for 10-15 minutes to enhance structural integrity.
- Lightly coat a non-stick skillet with a thin layer of cooking oil.
- Shape the lentil mixture into uniform patties using moistened hands to prevent sticking.
- Carefully place patties into the heated pan, cooking each side for approximately 2 minutes until developing a golden-brown, crispy exterior.
- Transfer finished lentil cakes to a paper towel-lined plate to absorb any excess oil before serving.
Notes
- Boost your lentil cake game with this ultimate flavor-packed vegan recipe that transforms simple ingredients into crispy, spicy delights.
- Psyllium husks work magic as a binding agent, replacing eggs while keeping the mixture perfectly cohesive and moist.
- Refrigerating the mixture helps develop deeper flavors and creates firmer patties that hold together beautifully during frying.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg