Lentil Cakes Recipes

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LENTIL CAKES (PATTIES)



Lentil Cakes (Patties) image

These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!

Provided by SUSANNE C. SWISHER

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 1h

Yield 8

Number Of Ingredients 10

1 cup dry brown lentils
2 ½ cups water
¼ cup milk
1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1 (1 ounce) envelope dry onion soup mix
½ teaspoon poultry seasoning
2 eggs, beaten
½ cup chopped walnuts
1 cup seasoned dry bread crumbs
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g

LENTIL PATTIES



Lentil Patties image

An easy, tasty recipe to serve with fresh salad... great for vege burgers too (especially with my Charged-Up Chilli as sauce! :) This is from the Australian Women's Weekly 'Great Vegetarian Food' cookbook. Serves four if made as patties and served with salad or veges; or makes about eight patties for burgers. Great for OAMC... This recipe has many possibilities - I usually add more spices than the recipe calls for; but it depends on your taste!

Provided by VegeMight

Categories     Lentil

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 11

1/2 cup red lentil
1/2 stalk celery, chopped finely
1 small carrot, chopped finely
2 cups water
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 cups stale breadcrumbs
2 tablespoons plain flour
1 egg, beaten lightly
1 tablespoon chopped fresh parsley
1 tablespoon oil

Steps:

  • Combine lentils, celery, carrot, water and spices in large saucepan.
  • Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
  • Stir in half of the breadcrumbs.
  • Shape mixture into patties (makes about 8); toss in flour.
  • Dip in egg, then in combined remaining breadcrumbs and parsley.
  • (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
  • Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.

Nutrition Facts : Calories 366, Fat 8.2, SaturatedFat 1.6, Cholesterol 52.9, Sodium 430.6, Carbohydrate 57.7, Fiber 5.7, Sugar 4.1, Protein 15.4

LENTIL CAKES



Lentil Cakes image

In India, these light, spongy snacks from the region of Gujarat are as popular as samosas or pakoras, but they are much easier to make.

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil, divided, plus extra for greasing
4 ounces plain yogurt
3 1/2 ounces gram flour (chickpea flour)
1 to 2 thin green chiles, seeds removed
1 (1/4-inch) piece fresh ginger, peeled
3 tablespoons fresh lemon juice
6 tablespoons water, divided
1/2 teaspoon ground turmeric
Kosher salt
2 teaspoons sugar, divided
3/4 teaspoon Eno's fruit salts* or baking powder
1 teaspoon mustard seeds*
1 1/2 teaspoons sesame seeds
12 curry leaves*
Handful chopped fresh cilantro leaves, for garnish
Handful freshly grated coconut, for garnish

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



Red Lentil Cakes With Harissa image

Lentils are consistently rated one of the world's healthiest foods. Filled with B Vitamins, folate, calcium and phosphorus, they are also a great source of protein and iron, making them a staple of vegetarian diets all over the world. A great way to use red lentils, this is delicious. A recipe from Tunisia. From generationyfoodie.

Provided by Sharon123

Categories     Lentil

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium yellow onion
4 garlic cloves
2 carrots, peeled
1 tablespoon extra virgin olive oil
1 1/2 cups dried red lentils, rinsed
1 1/2 cups water or 1 1/2 cups low sodium broth
1/4 cup fresh parsley, washed
1/2 lemon, juice of
1/4 cup almonds
2 tablespoons harissa
2 tablespoons whole wheat flour
1 egg, lightly beaten (vegan substitute -- flax egg)
1 teaspoon turmeric
1 teaspoon black pepper

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.

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