#CareInTheTimeOfCorona Lunch & Dinner Recipes Snacks

Lentil and carrot cakes

The only kind of recipes that are my favourite are the ones allowing for tons of room for customisation. I love how creative you can be with these lentil cakes. They’re bursting with savoury flavours, hearty texture, and oodles of plant based protein. They’re also gluten-free and accidentally vegan.

They work for canapés, burger patties, vegan meatballs or as mains, depending on how large you make them. ⁣

What you will need – (for 12 cakes)
  1. Whole/Split Masoor dal (red lentils) – 1 cup, washed
  2. Carrots – 2 cups, finely chopped
  3. Rolled oats – 1 cup, divided
  4. Onion – 1 medium, chopped
  5. Garlic cloves – 3-4
  6. Cumin seeds – 1 teaspoon
  7. Smoked paprika – 1 teaspoon (Can also use cayenne pepper)
  8. Lemon juice – 1 tablespoon
  9. Salt & pepper to taste
  10. Spinach – 1-1.5 cups, chopped
  11. Olive Oil for brushing
  12. Nuts and seeds of choice – 1/3 cup
    (optional but highly recommended)
    I used a mix of sunflower, hemp, pumpkin and flax
Method –
  1. Rinse lentils thoroughly, till the water runs clear. Add to a pot with 2 cups of water and boil till tender. Do not overcook.
  2. In the meantime, steam carrots for about 15-20 mins. They should be tender but not mushy.
  3. To a food processor, add lentils, steamed carrots, onion, garlic, lemon juice, spices and half cup oats. Reserve the other half for later.
  4. Process in short bursts of a few seconds. Scrape down the sides of your bowl and repeat till all ingredients are well incorporated. The mixture should be chunky not doughy.
  5. Transfer to a mixing bowl. Add remaining oats, spinach, nuts and seeds. Mix well.
  6. To make patties, use a large spoon or a 1/4th cup measure to scoop out the mix in the palms of your hand. I made them 1 inch thick and about 3 inches wide. But you can roll them bigger or smaller or even make balls.
    (Use slightly wet hands to prevent the mixture from sticking.)
  7. Lightly brush with oil on both sides and bake in a preheated oven at 200°C for 25-30 minutes. If your patties are smaller or rolling balls, reduce baking time accordingly.

Serving notes :

These can be served as is with a dip or used as burger patties.
To make the dip, combine 2 minced garlic cloves, 2 tablespoons of tahina, finely chopped coriander leaves, 1 tablespoon lemon juice, salt and pepper with just enough water to achieve a creamy consistency.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.