Ingredients
Lentil Cakes
- 2 cups cooked green lentils
- 2 tablespoons olive oil (divided)
- ½ onion (diced)
- 4 cloves garlic (rough chopped)
- 8 oz mushrooms (sliced)
- ½ cup cooked quinoa
- ½ cup coarse walnut meal (see notes to make your own)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dry parsley (or 1 tablespoon fresh parsley)
- ¾ teaspoon salt
- 1 tablespoon ground flax seed (+ 2 tablespoons water, combined)
- 3 tablespoons water
- 2 teaspoons coconut aminos (or soy sauce)
Garlic Sauce
- 1 cup soy milk
- 2 tablespoons nutritional yeast
- 1 clove garlic (chopped or ½ tablespoon garlic powder)
- 1 tablespoon cornstarch (or tapioca starch, or flour)
- Salt (to taste)
- Lemon juice (to taste)
Instructions
- Prepare Ingredients: Cook the green lentils according to the package instructions until tender (you need 2 cups cooked lentils). Cook the quinoa as per its package directions and measure out ½ cup cooked quinoa. Combine the ground flax seed with 2 tablespoons water in a large bowl and let it sit to form a flax egg. If not using store-bought, prepare the coarse walnut meal (see notes).
- Sauté Vegetables: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion, rough chopped garlic, and sliced mushrooms. Sauté for 5 minutes, adding a splash of water if the pan becomes too dry or covering with a lid to retain moisture. Lower the heat and continue cooking for another 5 minutes until softened. Remove from heat and set aside.
- Mix Ingredients: Add half of the cooked lentils, sautéed mushroom mixture, cooked quinoa, walnut meal, ground cumin, smoked paprika, dry parsley, ¾ teaspoon salt, 3 tablespoons water, and coconut aminos or soy sauce into the bowl containing the flax egg.
- Form the Dough: Use an immersion blender to blend the mixture until you achieve a thick dough consistency. Then stir in the remaining cooked lentils by hand to maintain some texture. Taste the mixture and add more salt if necessary.
- Shape Patties: Wet your hands with cold water to prevent sticking and form the mixture into 12-15 small lentil patties.
- Cook Lentil Cakes: Preheat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Carefully place the lentil patties in the pan and sear each side for 2-3 minutes until they develop a crispy golden-brown crust. Cook in batches if needed.
- Serve: Serve the warm lentil cakes with the garlic sauce prepared in the next step.
- Make Garlic Sauce: In a small saucepan, whisk together soy milk, nutritional yeast, chopped garlic (or garlic powder), and cornstarch. Cook over medium heat, whisking constantly for 3-5 minutes until the sauce thickens. Season with salt and freshly squeezed lemon juice to taste. Remove from heat and drizzle over the lentil cakes or use as a salad dressing.
Notes
- To make your own walnut meal, pulse walnuts in a food processor a few times until coarse crumbs form, but avoid grinding to a fine powder.
- Using coconut aminos adds a milder, slightly sweeter umami flavor compared to soy sauce and keeps the recipe soy-free.
- Wet your hands when forming patties to prevent the mixture from sticking.
- The garlic sauce is versatile and can be used as a dressing or dip for other dishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian, International
- Diet: Vegan
