Crispy Lentil Cakes

20
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From one of our national supermarkets and their free monthly magazine July 2018. Recipes yields 20 lentil cakes and have not included 2 hours fridge time."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (55.1 g)
  • Calories 67.2
  • Total Fat - 3.7 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0.1 mg
  • Sodium - 41.9 mg
  • Total Carbohydrate - 7.7 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.5 g
  • Protein - 1.5 g
  • Calcium - 12.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 21.9 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a medium saucepan over medium-high heat and add whole spices from the daal packet and cook, stirring for 30 seconds or until aromatic and then add the sauce and lentil mixtures from the daal packet and bring to the boil and reduce heat to low and simmer for 7 to 8 minutes or until the mixture thickens and then transfer to a large bowl and place in the fridge for 2 hours or until cold.

Step 2

Stir tablespoons of daal mixture into patties and heat 1 tablespoon of extra oil in a medium non-stick frying pan over medium high heat and one-third of the patties and cook for 2 minutes each side or until golden and heated through and transfer to a plate lined with paper towel and repeat, in 2 more batches, with remaining extra oil and patties.

Step 3

Serve with tzatziki, mango chutney and coriander leaves.

Tips & Variations


No special items needed.

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