Mini Curried Lentil Cakes
Ingredients
The cakes
-
2 ½
tablespoons
olive oil
-
¼
medium
yellow onion
-
3
cloves
garlic
-
1 ½
cups
cooked lentils
-
½
cup
panko breadcrumbs
-
1
large
egg
-
¼
cup
chopped fresh cilantro or parsley
-
1
medium
lemon zest
-
1
tablespoon
curry powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
a pinch
cayenne pepper
The topping
Instructions
- Heat 1 tablespoon of olive oil in a skillet and sauté minced onion and garlic until soft.
- Combine cooked lentils, breadcrumbs, egg, herbs, lemon zest, curry powder, salt, pepper, and cayenne in a mixing bowl and mash until combined.
- Heat the remaining olive oil in the skillet and form lentil mixture into mini patties.
- Cook the patties in the hot oil for about 2 minutes on each side until browned and crispy.
- Serve the lentil cakes topped with Greek yogurt and additional herbs.
Nutrition Facts (estimated)
Servings
4
Calories
249
Total fat
11g
Total carbohydrates
24g
Total protein
12g
Sodium
368mg
Cholesterol
50mg
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