Best 5 Lentil Cakes Recipes

LENTIL CAKES (PATTIES)

Steps:

• Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
• In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
• Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD

Steps:

• Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
• Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
• Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.

SOUTH INDIAN LENTIL CAKES WITH RAITA

Steps:

• For raita:
• Preheat oven to 450°F. Cut top 1/2" off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact.
• Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
• Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.
• For lentil cakes:
• Rinse legumes; place in a medium bowl with rice. Add water to cover by 3". Let legumes and rice soak at room temperature for 3-5 hours.
• Drain legumes and rice; transfer to a food processor. Add garlic, ginger, and jalapeño. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in tendrils and next 6 ingredients.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter. Divide raita among plates; top with a roasted garlic clove. Place 2 cakes on each plate.

LENTIL CAKES

Steps:

• Grease a 7-inch cake pan with vegetable oil. In a bowl, whisk the yogurt and the gram flour together to a smooth batter.
• In a food processor, blend the green chiles, ginger, lemon juice, 1 tablespoon vegetable oil, and 2 tablespoons of the water to a smooth paste. Add the chile paste, turmeric, salt, and 1 teaspoon of the sugar to the batter, and stir until well combined. Loosen the batter if necessary with a teaspoon of water to return it to the consistency of heavy cream. Add the fruit salts, and stir well to combine, then set aside for 4 to 5 minutes.
• Fill the saucepan of an 8-inch double boiler with water and bring to a boil. (Alternatively, place a biscuit cutter of the same size or an upturned heatproof bowl into a large, heavy-based pan and pour enough water into the pan to reach halfway up the sides of the bowl. Cover the pan with a lid and bring the water to a boil.)
• Pour the batter into the greased cake pan and carefully lower it into the double boiler. Cover the pan with a lid and steam the cake over a medium heat for 18 to 20 minutes, or until a toothpick inserted into the batter comes out clean.
• Heat the remaining 1 tablespoon oil in a small pan over medium heat. When the oil is hot, add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Be careful of the popping seeds and splatter of oil.
• When the mustard seeds have started to pop, add the sesame seeds and curry leaves and fry for another minute, or until the sesame seeds are golden brown. Discard the curry leaves.
• Add the remaining 4 tablespoons of water and the remaining teaspoon of sugar and boil for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup.
• To serve, turn out the lentil cake onto a serving plate. Pour the syrup evenly over the cake. Sprinkle over the fresh coriander and coconut.

RED LENTIL CAKES WITH HARISSA

Steps:

• Preheat oven to 350*F.
• In a food processor, finely chop garlic, onions and carrots.
• Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
• Add lentils and water to pot, cover and bring to a boil.
• Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape.
• Remove lentils from heat and allow to cool for 10 minutes.
• In a food processor, chop parsley and almonds.
• In a large bowl, mix remaining ingredients with the lentils.
• Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized.
• Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.