Description
Spicy Vegan Lentil Cakes are a flavorful and nutritious option for any meal of the day. These cakes combine hearty red lentils with a mix of bold spices, resulting in a satisfying dish that’s easy to prepare. Perfect for lunch, dinner, or even as an appetizer at your next gathering, these lentil cakes are versatile enough to enhance various cuisines. Whether you enjoy them alone, in a wrap, or with a dipping sauce, they are sure to impress everyone at the table. Quick to make and packed with protein and fiber, these cakes are a plant-based delight that caters to all taste buds.
Ingredients
Scale
- 1 cup red lentils
- 1 bunch parsley (chopped)
- 1 onion (diced)
- 4 tablespoons psyllium husks (or 1 large egg)
- 4 tablespoons nutritional yeast flakes
- 2 bell peppers (chopped)
- 1/2 cup chickpea flour
- 2 teaspoons smoked paprika
- 1 teaspoon spicy paprika
- 1/2 teaspoon chili flakes
- Sea salt and ground pepper (to taste)
- Oil (for frying)
Instructions
- Rinse the red lentils and boil them in water for about 15 minutes until tender. Strain well.
- In a mixing bowl, mash the strained lentils using a fork or blender.
- Add chopped parsley, diced onion, psyllium husks (or egg), nutritional yeast, bell peppers, chickpea flour, smoked paprika, spicy paprika, chili flakes, salt, and pepper. Mix until sticky.
- If too wet, add more flour or chill in the fridge for 10-15 minutes.
- Heat oil in a non-stick frying pan over medium heat. Shape the mixture into patties and fry for about 2 minutes on each side until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 110
- Sugar: 0g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg