Lentil Cakes (Patties)

Lentil Cakes (Patties)
  • PREP TIME
    30 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    8 People
  • VIEWS
    235

Transform simple lentils into savory, satisfying patties that are as versatile as they are delicious. These lentil cakes boast a delightful blend of textures and flavors, making them perfect for a quick lunch, a hearty dinner, or even a sophisticated appetizer.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Cholesterol
    47 mg
  • Fiber
    7 g
  • Protein
    12 g
  • Saturated Fat
    2 g
  • Sodium
    683 mg
  • Sugar
    5 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a saucepan, combine water and lentils. Bring to a boil, then reduce heat to low, cover, and simmer until the lentils are tender (approximately 30 minutes). Drain thoroughly.

Image Step 02
02 Step

Recipe View In a large bowl, combine the cooked lentils, wheat and barley nugget cereal, chopped walnuts, beaten eggs, milk, dry onion soup mix, and poultry seasoning. Mix well with your hands until fully incorporated. The mixture will be quite thick. Allow the mixture to rest for 30 minutes, or refrigerate for 8 hours to overnight to allow the flavors to meld.

Image Step 03
03 Step

Recipe View Place the seasoned dry bread crumbs in a shallow bowl. Heat vegetable oil in a large skillet over medium heat. Using an ice cream scoop, form the lentil mixture into uniform balls. Gently drop each ball into the bread crumbs, coating thoroughly and flattening into patties. Add the patties to the hot skillet, ensuring not to overcrowd the pan. Cook until golden brown and nicely crisp, about 5 minutes per side, adjusting cooking time depending on the thickness of the patties.

For a vegan option, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
Experiment with different types of nuts or seeds for added texture and flavor. Sunflower seeds, chopped almonds, or pecans would all be delicious additions.
Serve these lentil cakes with your favorite dipping sauce, such as tomato sauce, a creamy yogurt sauce, or a spicy sriracha mayo. They are also fantastic on burger buns with your favorite toppings for a satisfying vegetarian burger.

Anjali Nienow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 78 Ratings)
Total Reviews: (8)
  • Darius Zulauf

    The onion soup mix is a great shortcut for adding lots of flavor. Will definitely make these again!

  • Clotilde Kautzer

    I used red lentils instead of brown lentils, and they worked great. The color was a little different, but the taste was still fantastic.

  • Anabel Davis

    My kids loved these! I served them on mini buns with ketchup and they were gone in minutes.

  • Litzy Jacobsprosacco

    I found the mixture a little dry, so I added a bit more milk. They turned out perfectly!

  • Lawson Kirlingoyette

    These are so versatile. I've served them as burgers, as a side dish, and even crumbled over a salad.

  • Alexandra Dickinson

    Freezes well! Made a big batch and froze half for later. Perfect for a quick and healthy meal.

  • Kaia Hackett

    These are surprisingly delicious! I was looking for a vegetarian option and these hit the spot. I added some garlic powder for extra flavor.

  • Beryl Legros

    I made these ahead of time and reheated them in the oven. They were still crispy and delicious.

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