Home‎ > ‎Main meals‎ > ‎

Lentil potato cakes (v)

Delicious oven-baked cakes that offer a complete meal if paired with salad.
Makes approximately 16 cakes, to serve 4.

Allow 30 minutes or longer for soaking the lentils, if using dried lentils.

Allow 30 minutes or longer for the mixture to stand before cooking.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1 cup uncooked green lentils, soaked in water for at least 30 minutes, OR, 2 tins (3 cups) cooked lentils
2 large potatoes, peeled and diced
1 red pepper, diced
1 large bunch parsley, chopped (approximately 1/2 - 3/4 cup chopped parsley)
3 tbsp flour
1 tbsp lemon juice
1 tbsp tahini
1 tbsp nutritional yeast
1 tbsp dried ground paprika
1 tsp dried ground coriander

1. Drain and rinse your soaked lentils and then cover with fresh water in a large saucepan. Bring to the boil and then cook, simmering, for approximately 30 minutes or until just cooked. (Skip this step if using tinned lentils.)
2. Add the diced potato pieces to the saucepan with the lentils and cook for a further 20 minutes, covered on low-medium heat, until the potato is tender. Drain and set aside.
3. In a large mixing bowl combine the diced pepper, parsley, flour, lemon juice, tahini, nutritional yeast, paprika and coriander. Add in the cooked lentils and potatoes and mash with a fork or spoon so that the potato is smooth and all ingredients are well combined.
4. Allow the mixture to stand in the refrigerator for at least 30 minutes.
5. Preheat your oven to 180'C (375'F) and line 3 baking trays with non-stick paper.
6. Use your hands to shape approximately 16 patty cakes and place these on the prepared baking trays. Bake for 25-30 minutes, until firm and golden brown.

Serve with salad and chutney or sauces to taste.