Mini Curried Lentil Cakes

5 from 1 review

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


  • 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


  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.


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


Keywords: patty, vegetable, plant-based, easy, healthy, canned option, spicy