I’m coming at cha with an award-winning recipe for mini curried lentil cakes!
How to make mini curried lentil cakes
I thought it’d be fun to craft something unique and fun using lentils because I think they can be a bit intimidating and a lot of people just aren’t sure how to make them super delicious.
I was never a huge lentil person, but once I started playing around with them, I got more and more curious about them and all of the different things I could make.
I am a huge bean fan, so I figured I’d go with some of my traditional bean recipes, then branch out from there. They act pretty similar from a culinary standpoint, and are pretty similar in taste and texture.
Anyway, I love making bean burgers (challenging to make them super delish, but in a fun way) so I figured… why not with lentils?
And these are actually more like cakes versus a burger because they’re mini and I kept most of the lentils in tact rather than mushing them all up.
Just enough to make the mixture stick together, but you can still see the cute lil buggers once the cakes are made. YAY.
What gives these cakes so much extra flavor…
I also mixed in some fresh herbs, garlic, lemon and curry powder to really make the POP, and boy do they. They also get this super thick and crispy crust if you cook them in hot oil in a cast iron pan.
Seriously, that’s the best way to cook almost anything, you guys.
So with that, I honestly think even the biggest meat eaters would really love these mini cakes.
They just hit all the right notes – crispy, crunchy, savory, spicy and then with a dollop of cool yogurt just brings it all home.
It’s time to make lentil cakes, my friends. There’s a reason they’re award-winning!Print
Mini Curried Lentil Cakes
Spicy pan-fried lentil cakes made with cooked lentils and curry powder served with fresh herbs and yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stove-Top
- Cuisine: Indian
- Diet: Vegetarian
- 2 ½ tablespoons olive oil, divided
- ¼ medium yellow onion, minced
- 3 cloves garlic, minced
- 1 ½ cups cooked lentils*
- ½ cup panko breadcrumbs
- 1 large egg
- ¼ cup chopped fresh cilantro or parsley, divided
- Zest of 1 medium lemon
- 1 tablespoons curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Pinch cayenne pepper
- ½ cup plain Greek yogurt
- In a large nonstick skillet, heat 1 tablespoon olive oil to medium heat. Add minced onion and garlic and saute 1-2 minutes, until just soft. Transfer to a medium mixing bowl.
- To the mixing bowl add cooked lentils, breadcrumbs, egg, 2 tablespoons chopped cilantro/parsley, lemon zest, curry powder, salt, black pepper and cayenne. Use a potato masher, or your hands, to mash mixture together until it’s meatloaf-like consistency and all ingredients are thoroughly combined.
- Heat remaining 1 ½ tablespoons olive oil in the same large nonstick skillet to medium-high heat. Use a 2-inch cookie scoop to form balls of lentil batter. Form into mini patties and place in the hot oil. Cook pancakes about 2 minutes per side, until browned and crispy, working in batches if needed.
- Serve lentil cakes with dollops of Greek yogurt and sprinkle with remaining 2 tablespoons chopped cilantro/parsley.
Cooking Tip: Lentils can be cooked from dry or drained and patted dry from canned lentils.
- Serving Size: 1/4 of recipe
- Calories: 249
- Sugar: 3 G
- Sodium: 368 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: patty, vegetable, plant-based, easy, healthy, canned option, spicy