Description
These Spicy Vegan Lentil Cakes are a flavorful and nutritious plant-based dish perfect for a quick lunch or dinner. Made with red lentils, fresh vegetables, and a blend of aromatic spices, these patties are crispy on the outside and tender on the inside. Naturally gluten-free and packed with protein and fiber, they make a wholesome meal option that is easy to prepare and satisfying.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils
- 1 bunch parsley, chopped
- 1 onion, diced
- 2 bell peppers, chopped
- 4 tablespoons psyllium husks (or 1 large egg)
- 4 tablespoons nutritional yeast flakes
- 1/2 cup chickpea flour (recommended)
- 2 teaspoons smoked paprika
- 1 teaspoon spicy paprika
- 1/2 teaspoon chili flakes
- Sea salt, to taste
- Ground pepper, to taste
- Oil, for frying
Instructions
- Cook Lentils: Rinse the red lentils thoroughly and cook them in boiling water for about 15 minutes until tender. Drain well and let cool slightly.
- Mash Lentils: Place the cooked lentils in a large bowl and mash them with a fork or potato masher until you achieve a coarse, slightly chunky consistency.
- Combine Ingredients: Add chopped parsley, diced onion, chopped bell peppers, psyllium husks (or egg), nutritional yeast flakes, chickpea flour, smoked paprika, spicy paprika, chili flakes, sea salt, and ground pepper to the mashed lentils. Mix thoroughly until the mixture becomes sticky and holds together well. If the mixture is too wet, add more flour as needed to achieve the right consistency for forming patties.
- Form Patties: Shape the mixture into 8 equal-sized patties, pressing firmly to ensure they hold their shape.
- Fry Patties: Heat a lightly oiled non-stick pan over medium heat. Fry the patties for about 4-5 minutes on each side or until they are golden brown and crispy on both sides. Remove from pan and drain on paper towels if desired.
Notes
- For a gluten-free version, ensure that all ingredients, especially the flour, are certified gluten-free.
- If you don’t have psyllium husks, substitute with one large egg to bind the mixture.
- Adjust the chili flakes depending on your desired spice level.
- These patties can be served with a side salad, vegan mayo, or inside a sandwich or wrap.
- Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
