Lentil Vegetable Cakes
Golden, spiced lentil and quinoa cakes baked to perfection. High in protein and fiber, these plant-based patties are flavorful, satisfying, and versatile. Serve with your favorite chutney, yogurt, or grains for a healthy, easy meal that works for lunch, dinner, or meal prep.
Equipment
- 1 Medium Pot
- 1 medium skillet or saucepan
- 1 Baking Sheet
- Parchment paper or foil
- Measuring Cups and Spoons
- Mixing bowls
- Spatula or spoon
Ingredients
- ¾ cup quinoa rinsed
- ½ cup red lentils or urad dal/moong dal
- 1 tablespoon ground flaxseed or chia seeds
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- Dash of crushed red pepper flakes
- 3 tablespoons chickpea flour
- Optional for serving: chutney vegan yogurt, cashew cream, naan, cooked grains, or pita
Instructions
- Cook Quinoa and Lentils: Place the rinsed quinoa and red lentils into a medium-sized pot. Add 2¾ cups of water and bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the grains to simmer gently for 15–20 minutes, or until the water is fully absorbed and both quinoa and lentils are tender. Once done, remove from heat and set aside to cool slightly.
- Prepare Flax “Egg”: While the quinoa and lentils are cooking, combine 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of warm water in a small bowl. Stir thoroughly and let it sit for at least 5–10 minutes. This mixture will thicken into a gel-like consistency and act as a binding agent, replacing a traditional egg in the recipe.
- Sauté Aromatics and Vegetables: Heat 1 tablespoon of olive oil in a medium skillet or saucepan over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. Cook the vegetables, stirring occasionally, for 5–7 minutes, or until the onion turns translucent and the carrots are tender but still slightly firm. Add the minced garlic and stir constantly for another 1–2 minutes to release its fragrant aroma without burning.
- Season with Spices: To the sautéed vegetables, add 2 teaspoons curry powder, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon salt, and a dash of crushed red pepper flakes. Stir well to coat the vegetables evenly with the spices, allowing their flavors to bloom and mingle. This step builds a deep, savory base that gives the cakes their signature aromatic flavor.
- Combine Quinoa, Lentils, and Vegetables: Add the cooked quinoa and lentils to the skillet with the spiced vegetables. Stir thoroughly to ensure the grains and vegetables are evenly mixed. Taste the mixture and adjust salt or pepper if needed. The mixture should be flavorful but not overly salty, with a subtle heat from the red pepper flakes.
- Add Binding Ingredients: Stir in the prepared flax “egg” and 3 tablespoons of chickpea flour into the mixture. The chickpea flour will help absorb excess moisture and firm up the cakes during baking. Mix thoroughly until all ingredients are well incorporated and the mixture holds together slightly.
- Cool and Thicken Mixture: Transfer the mixture to a bowl or leave it in the skillet to cool for 20–35 minutes. If you prefer, cover it and refrigerate during this time. Cooling is essential as it allows the mixture to firm up, making it easier to shape into cakes without falling apart.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with oil. This will prevent the cakes from sticking and make cleanup easier.
- Shape the Lentil Cakes: Once the mixture has cooled, scoop approximately ½ cup of mixture for each cake. Using your hands, gently shape it into a compact patty. They will feel soft but should hold their shape. Place the cakes evenly spaced on the prepared baking sheet to allow air circulation for even baking.
- Bake First Side: Place the baking sheet in the preheated oven and bake for 15 minutes. This initial bake firms the cakes and begins to develop a golden crust on the bottom.
- Flip and Bake Second Side: Carefully flip each cake using a spatula and continue baking for another 20 minutes, or until both sides are lightly browned and firm to the touch. The cakes should be golden and slightly crisp on the edges, while remaining tender and moist inside.
- Serve and Enjoy: Remove the cakes from the oven and allow them to cool for a few minutes. Serve warm with your choice of accompaniments such as vegan chutney, creamy cashew yogurt, naan, cooked whole grains, or a fresh salad. These cakes can also be stored and reheated for convenient meal prep throughout the week.
Notes
- Use red lentils for a mild flavor; urad dal or moong dal are excellent substitutes if preferred.
- Rinsing quinoa thoroughly prevents a bitter taste and helps it cook evenly.
- The flax “egg” acts as a binder, but you can also use chia or a small mashed banana in a pinch.
- Chickpea flour adds structure and helps the cakes firm up without adding gluten.
- These cakes are soft when raw; they firm up during baking, so handle gently when shaping.
- Adjust spice levels to taste; a pinch of cayenne or extra red pepper flakes will add heat.
- Leftover cakes reheat well in the oven or air fryer to maintain crispness.
