Mini Curried Lentil Cakes with Herbed Yogurt –

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


  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.

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.


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


Nutrition Facts

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