Lentil Cakes
Lentil cakes with a creamy lemon dill yogurt dip make for an easy and healthy appetizer. Simple to make and packed with plant-based protein.
Servings: 4 servings
Equipment
Ingredients
For the cakes:
- 4 tablespoons olive oil divided
- ½ medium yellow onion chopped
- 8 ounces crimini mushrooms sliced
- 2 garlic cloves sliced
- 2 cups cooked brown lentils
- 1 cup rolled oats
- 2 large eggs
- 1 ½ teaspoon paprika
- 1 teaspoon salt
For the yogurt sauce:
- ½ cup plain low fat yogurt
- 2 tablespoons fresh dill
- ½ lemon zested and juiced
- 1 garlic clove finely grated
- Kosher salt to taste
- black pepper to taste
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Add onion and cook until soft and translucent, 3 minutes. Add mushrooms and 1 tablespoon of olive and cook until mushrooms are golden brown, 10 minutes. Add garlic and cook until fragrant, 1 minute. Remove from heat and wipe out the skillet.
- In the bowl of a food processor, add mushroom mixture, lentils, oats, eggs, paprika and salt. Process until the mixture is fully incorporated and starts to ball.
- Make the yogurt sauce by combining all ingredients in a medium bowl, and season to taste.
- Heat 1 tablespoons of oil in wiped skillet over medium-high heat. Scoop ⅓ cup of the mixture and drop into the heated skillet Cook 4 patties until golden brown, 3 minutes per side. Repeat with the final 1 tablespoon of oil and 4 more patties. Serve with yogurt sauce immediately.
Video
Notes
Storage: These lentil cakes will keep in an airtight container for 3 to 4 days in the fridge.
Nutrition
Serving: 2cakes | Calories: 394kcal | Carbohydrates: 42g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 643mg | Potassium: 861mg | Fiber: 11g | Sugar: 6g | Vitamin A: 531IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 5mg
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