We recently had lentil cakes at my cousins wedding and LOVED them. They were flavorful, delicious and filling. So, I decided to make my own rendition. We really enjoy these with a dollop of hummus, sliced avocado or our cilantro pesto.
– 3 cans brown lentils (or 4.5 cups)
– 1 potato (about 1 1/2 cups)
– 1/2 onion
– 2 Celery stocks
– 4 large crimini mushrooms (5 or 6 small/medium)
– 1 Tbsp. ground flax
– 1 1/2 tsp. fenugreek
– 1 tsp. paprika
– 1/2 tsp. cumin seed
– 1/2 tsp. ground cumin
– 1/2 tsp. brown mustard seed
– 1/2 tsp. salt
– 2-3 roma tomatoes
– 1 red bell pepper
– 1 carrot
– 1/2 onion
– 3 cloves garlic
– 3/4 tsp. ground cumin
– 1/2 tsp. curry
Cook Potatoes 400 degrees for about 40 minutes (until cooked but still slightly firm)
While potatoes are cooking chop onion, celery and mushrooms for lentil cakes. Also chop onion, bell pepper, carrot and garlic for salsa and slice and dice tomatoes.
While potatoes are baking, dry sauté onion until brown (do this by adding water a few Tbsp. to a 1/4 cup at time over medium high heat for about 3-5 minutes stirring occasionally) for about 5 minutes on medium high heat stirring occasionally. Add in Garlic and cook another 3 minutes. Add carrots and cook another 3 minutes stirring occasionally (place lid on when not stirring). Add bell pepper, cumin, curry and tomato and cook for 5 minutes. Turn heat down to simmer until potatoes are done.
Once potatoes are done, bring the oven temp down to 350 and pour salsa onto a lipped baking sheet. Bake in oven about 20 minutes while potatoes cool and you start sautéing for the lentil cakes.
For the lentil cakes, start by dry sautéing the onion and cumin seed. Then add celery, fenugreek, brown mustard seed and celery seed and cook, stirring occasionally for another 3-5 minutes. Add paprika and ground cumin and cook for 3 minutes or so. Turn stove top down to medium, medium/low heat and add mushrooms stirring occasionally while potatoes cool. About 5-10 minutes.
Once the potatoes are cool slice and dice. Mash vegetable mixture with a masher and then add potatoes, slightly mashing them but leaving some chunks.
Fold in 3 cans of rinsed and drained lentils, ground flax and salt.
Fill a 1/2 cup measuring cup with lentil mixture and press it in slightly. Flip it over on a non stick cooking sheet or cover cooking sheet with parchment paper. Makes 11 cakes.
Place in oven and cook for another 20 minutes.
To serve, spoon salsa on plate and place lentil cake over the salsa. Sprinkle with salt and pepper and enjoy! You can also add a dollop of our cilantro pesto or Cashew Cheese to go over top as well or even hummus or avocado slices!