Mini Curried Lentil Cakes

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!

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.

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.

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

Mini Curried Lentil Cakes

Print Recipe

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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 1x2x3x

• 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

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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