Mini Curried Lentil Cakes with Herbed Yogurt – Lentils.org

Mini Curried Lentil Cakes with Herbed Yogurt

  By DietitianDeveloped      

January 31, 2018

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  • Prep: 5 Minutes
  • Cook: 15 Minutes

  • 5 Minutes

    15 Minutes

    20 Minutes

  • Yields: 5
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Directions

  1. In a large non-stick skillet, heat ½ Tbsp (7 mL) oil to medium heat. Add onion and garlic and saute 1-2 minutes, until slightly soft.
  2. Transfer mixture to a medium mixing bowl and set aside. Add lentils, breadcrumbs, egg, 2 Tbsp (30 mL) herbs, lemon zest, curry powder, salt, and pepper. Use a potato masher or your hands to mash mixture together until it resembles a meatloaf-like consistency and all ingredients are thoroughly combined. Use a 2-inch cookie scoop to form balls of lentil mixture. Flatten into mini patties.
  3. Heat remaining 1 ½ Tbsp (20 mL) oil in the same large non-stick skillet to medium heat. Cook cakes approximately 2 minutes per side, until browned and crispy, working in batches if needed.
  4. Mix together remaining herbs and yogurt.
  5. Serve lentil cakes warm with dollops of herbed yogurt.

TO PREPARE 1 1/ 2 CUPS (375 ML) COOKED GREEN LENTILS:
Combine 1/2 cup (125 mL) green lentils with 1 1/2 cups (375 mL) water. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes until lentils are tender. Drain any excess liquid and let cool.

Ingredients

2 Tbsp (30 mL) olive oil, divided

1/4 cup (60 mL) minced yellow onion

3 garlic cloves, minced

1 1/2 cups (375 mL) cooked green lentils

1/2 cup (125 mL) panko breadcrumbs

1 large egg

1/4 cup (60 mL) chopped fresh cilantro or parsley, divided

1 lemon, zested

1 tsp (5 mL) curry powder

1/4 tsp (1 mL) salt and pepper

1/2 cup (125 mL) plain non-fat Greek yogurt

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Nutrition Facts

Serving Size2 mini cakes
Calories180
Sodium150 mg
Potassium298 mg
Protein10 g
Cholesterol40 mg
Sugar3 g
Total Fat7 g
Saturated Fat1 g
Total Carbohydrates21 g
Dietary Fiber6 g