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Modified: Sep 18, 2022 | Categories: Main Course

Mini Curried Lentil Cakes

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I'm coming at cha with an award-winning recipe for mini curried lentil cakes!

They're spicy pan-fried lentil cakes made with cooked lentils and curry powder served with fresh herbs and yogurt.

An amazing vegetarian dish full of protein and flavor!

Side shot of finished Mini Curried Lentil Cakes on a white plate.
PIN THIS RECIPE FOR LATER!

How to make mini curried lentil cakes

Featured Ingredients

  • Olive oil: For sauteing the onion and garlic and frying the cakes. It provides flavor and a boost of nutrition.
    • Plus, pan-frying the cakes makes them super crispy on the outside (although these could also be baked)!
  • Onion and garlic: Aromatics provide amazing flavor, and onions and garlic so go well with the other flavors in these cakes (like lemon and herbs).
  • Lentils: Cooked lentils, to be exact. Whether you cook them from scratch or purchase them in the can or pouch, they will work for this recipe.
  • Panko breadcrumbs and eggs: These are binders, so they'll hold the cakes together. I like Panko because they're light and crispy breadcrumbs.
  • Herbs: Fresh cilantro and parsley are perfect here.
  • Lemon: Fresh lemon zest adds immensely fresh flavor!
  • Curry powder: Provides classic curry flavor plus makes the cakes a beautiful yellow hue.
  • Cayenne: For a little heat in your life!
  • Greek yogurt: Once the cakes are crispy fried, top them with plain Greek yogurt and some more fresh herbs, if you like.

Step-by-Step Instructions

  1. In a large nonstick skillet, heat 1 tablespoon olive oil to medium heat.
  2. Add minced onion and garlic and saute 1-2 minutes, until just soft. Transfer to a medium mixing bowl.
  3. To the mixing bowl add cooked lentils, breadcrumbs, egg, 2 tablespoons chopped cilantro/parsley, lemon zest, curry powder, salt, black pepper and cayenne.
  4. Use a potato masher, or your hands, to mash mixture together until it’s meatloaf-like consistency and all ingredients are thoroughly combined.
  5. 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.
  6. 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.
  7. Serve lentil cakes with dollops of Greek yogurt and sprinkle with remaining 2 tablespoons chopped cilantro/parsley.
Close up of a bag of lentils opened with lentils spilling onto marble counter.

Recipe Substitutions and Alterations

  • For the lentils: Try lightly smashed cooked beans, like chickpeas or cannellini.
  • For the panko: Regular breadcrumbs will also work.
  • For the lemon: Use a bit of dried lemon peel if you don't have a fresh lemon on hand. You could also use lime zest.
  • For the fresh herbs: Use just parsley or cilantro if you don't have both. If you don't like cilantro, skip it.
  • For the curry powder: If you don't like curry powder, use a bit of cumin and turmeric.
  • For the cayenne: If you don't like spicy food, skip the cayenne. If you like some heat, add more!
  • For the Greek yogurt: Use sour cream instead.

Nutrition Considerations

  • To make these gluten free: Use gluten free Panko breadcrumbs. Be sure all other packaged ingredients are gluten free.
  • To make these dairy free: Skip the Greek yogurt topping or use dairy free yogurt.
  • To make these vegan: Try an egg substitute, such as a flax 'egg' or egg replacer like Bob's Red Mill brand (although I haven't tested this recipe with either). Skip the Greek yogurt topping or use plant- based yogurt.
  • To make these nut free: This recipe is nut free. Be sure all packaged ingredients are nut free.
Side view of cooked lentil cakes with Greek yogurt and fresh herbs on top.
PIN THIS RECIPE FOR LATER!

Simple vegetarian recipes:

  • Sweet Potato Taco Salad
  • Thai-Style Cauliflower Walnut Lettuce Cups
  • Chickpea Coconut Curry
  • Kung Pao Brussels Sprouts
  • Artichoke and Goat Cheese Fritters
  • Hummus and Vegetable-Stuffed Collard Wraps
  • Simple Spaghetti with Garlic, Peas and Parmesan
Print

Mini Curried Lentil Cakes

Print Recipe

Spicy pan-fried lentil cakes made with cooked lentils and curry powder served with fresh herbs and yogurt.

  • Author: Julie Andrews
  • 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

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve lentil cakes with dollops of Greek yogurt and sprinkle with remaining 2 tablespoons chopped cilantro/parsley.

Notes

Cooking Tip: Lentils can be cooked from dry or drained and patted dry from canned lentils.

Nutrition

  • Serving Size: ¼ 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

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can't wait to see your creation!


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Reader Interactions

Comments

  1. Harmony says

    April 17, 2018 at 7:09 am

    Wow. When I clicked on your page as just saw the name of these, I let out an audible moan. I've been making bean cakes for years. I just discovered lentils a few years ago and absolutely love them. Really wish I'd thought of this. Best believe I'll be making them. Thanks for the inspiration.

    Reply
    • Julie Andrews says

      April 17, 2018 at 3:25 pm

      I love bean cakes, too! But there's just something about these lentil cakes that is extra special 🙂 I'm glad you're excited about them!

      Reply
  2. Albert Bevia says

    April 17, 2018 at 10:44 am

    These curried lentil cakes sound so good, I love lentils and this is such a creative recipe, I can see why this is an award winner!!

    Reply
    • Julie Andrews says

      April 17, 2018 at 3:25 pm

      Thanks, Albert! They're pretty spectacular 🙂

      Reply

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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