Lentil cakes are an easy and delicious recipe I like to keep on rotation. They’re very budget friendly and versatile. What I love most is that they’re made from basic pantry staples I pretty much always on hand. I served these lentil cakes with an incredible raw salsa verde and they were a hit!
Ingredients Overview
Lentils
Lentils are the base of this dish. They’re cooked until tender then lightly mashed and combined with the other ingredients to form lentil cakes.
Old Fashioned Oats
The oats are blended into a flour consistency then mixed with the lentils acting as a binder.
Onion and Garlic
These help to add flavor to the lentil cakes.
Carrot
Grated carrot is used to add a hint of sweetness and texture.
Olive oil
Oil is used to saute the aromatics and to also pan fry the lentil cakes.
Salt and Pepper
These are the simple seasonings used to enhance the flavor of the lentil cakes.
How to Make Lentil Cakes
The first thing you want to do is rinse the lentils well and place them in a pot and cover them with water. Bring them to a boil then reduce the heat to medium low and cover. Let them cook for about 25 minutes or until the lentils are tender. Once they’re cooked through strain them using a fine mesh strainer and allow them to cool.
The next step is to prepare the oat flour. Just add the oats to a blender and blend into a fine flour consistency and set aside for later use.
Then heat up a skillet over medium heat and add a little oil. We’re going to saute the onion until translucent. At the end we’ll add the garlic and mix well.
Now it’s time to combine the ingredients and form the patties. Transfer the lentils to a large bowl and use the back of a spoon to lightly mash them. It’s ok to leave some of the lentils whole they do not all need to be mashed.
Add the onion and garlic, grated carrot, salt, pepper and oat flour to the bowl. Mix well and shape into 10 lentil cakes.
Then pan fry the lentil cakes in a little oil for 3 to 4 minutes per side. Do this in batches so you don’t crowd the skillet. Then transfer them to a paper towel lined plate to absorb any excess oil.
Tips for the Best Lentil Cakes
- Let the lentils cool before you start mixing in the other ingredients.
- Don’t over mash the lentils. Leaving some whole will add texture.
- Blend the oats into a fine floury consistency. This the binder.
- Cook over medium heat to avoid burning the outside.
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Lentil Cakes
These lentil cakes are crispy on the outside and tender on the inside. They’re a simple and budget-friendly meal that’s full of flavor. Serve them with creamy salsa verde, avocado, or a fresh salad for an easy and satisfying dish.
Ingredients
- 1 cup lentils
- 1/2 onion diced
- 3 cloves garlic peeled and minced
- 1 carrot peeled and grated
- 3/4 cup old fashioned oats
- 1 tsp salt
- 1/4 tsp ground black pepper
- 4 tbs olive oil more as needed
Instructions
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Rinse the lentils well and add them to a pot. Cover with 3 cups of water and bring to a boil. Reduce the heat to medium low and cover. Let cook for 25 minutes or until tender.
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Drain the lentils using a fine mesh strainer and allow them to cool.
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Add the oats to a blender and blend into a fine flour consistency. Set aside.
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Heat up 1 tbs of oil in a skillet over medium heat. Once hot add the diced onion and cook for about 8 minutes, stirring occasionally. During the last minute of cooking, add the minced garlic and stir well. Remove from heat and set aside.
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Transfer the cooked lentils to a large bowl and lightly mash them with the back of a spoon. Some whole lentils are perfectly fine.
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Add the sautéed onion and garlic, grated carrot, salt, pepper, and oat flour. Mix everything together with your hand until well combined.
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Shape the mixture into 10 lentil cakes.
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Heat a nonstick skillet over medium heat and add the remaining olive oil.
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Once hot, add the lentil cakes in batches. I’m able to fit 5 at a time in my skillet. Cook for 3–4 minutes, then flip and cook for another 3–4 minutes, until golden and crispy.
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Transfer the cooked cakes to a paper towel lined plate and repeat with the remaining cakes adding more oil as needed.