Get ready to tantalize your taste buds with a mouthwatering fusion of Indian-inspired flavors and wholesome nutrition! These Curried Lentil Vegetable Cakes are not just another boring vegetarian dish – they're a culinary adventure that will make your palate dance with excitement. Packed with protein-rich lentils, vibrant vegetables, and a perfect blend of aromatic spices, these crispy cakes are about to become your new obsession in the kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup lentils
- 1 carrot, grated
- 1 zucchini, grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- Oil for frying
Instructions
- Rinse lentils thoroughly under cold water and place in a medium saucepan. Cover with water and bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are soft but not mushy. Drain excess water and let cool.
- In a large mixing bowl, combine cooked lentils, grated carrot, grated zucchini, finely chopped onion, and minced garlic. Mix well to distribute vegetables evenly.
- Add curry powder, cumin, salt, and pepper to the mixture. Stir thoroughly to ensure spices are distributed throughout the ingredients.
- Fold in breadcrumbs, which will help bind the mixture and provide structure to the vegetable cakes. Mix until the ingredients hold together when pressed.
- Using clean hands, form the mixture into 8 equal-sized patties, approximately 3 inches in diameter and 1/2 inch thick. Place formed patties on a clean plate.
- Heat a large skillet or griddle over medium heat. Add enough oil to lightly coat the bottom of the pan.
- Carefully place the lentil cakes in the hot pan, cooking for 4-5 minutes on each side until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
- Transfer cooked lentil cakes to a paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes before serving.
- Serve hot with a side of yogurt sauce, chutney, or fresh salad. Garnish with chopped fresh herbs like cilantro if desired.
Tips
- Moisture Control: Make sure to thoroughly drain your cooked lentils and squeeze out excess moisture from grated vegetables. This prevents your cakes from falling apart during cooking.
- Binding Technique: If your mixture seems too wet, add extra breadcrumbs or a beaten egg to help the patties hold together more effectively.
- Even Cooking: Use a non-stick skillet or well-seasoned cast-iron pan to ensure a golden, crispy exterior without sticking.
- Spice Customization: Feel free to adjust the curry powder and cumin to your taste. For a spicier kick, add a pinch of red chili flakes or cayenne pepper.
- Make-Ahead Magic: You can prepare the patties in advance and refrigerate them for up to 24 hours before cooking. This helps them firm up and makes cooking even easier.
- Serving Suggestions: Elevate your lentil cakes with a dollop of cooling yogurt sauce, a zesty chutney, or a fresh herb garnish to add an extra layer of flavor.
- Dietary Adaptations: For a gluten-free version, replace breadcrumbs with ground gluten-free oats or almond flour.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
