This recipe for lentil, potato and red bell pepper patty-style cakes was created for Zenfully Delicous (a site worth checking out) as one of two recipes accompanying a fun and informative article, ‘The Lowdown on Lentils’.
Since then, this wholesome and really easy-to-prepare treat has often been a much appreciated part of our family meals and get-togethers, always getting rave reviews and a request for the recipe…
These baked lentil cakes are healthy, gluten-free and make a great appetizer or main course; our favorite is serving them as vege-burgers with sliced tomatoes and onion. They get a crunchy bite from the red pepper while goat cheese lends a tangy taste. The yogurt dip lends an element of freshness to the palate when served with these patties.
Lentil, Potato, Red Pepper Cakes & Yogurt-Mint Dip
Serves 4-6 (about 10-12 lentil cakes)
For the cakes:
½ cup green or red lentils
1 cup diced potatoes
½ red bell pepper, finely chopped
1 clove garlic, minced
1 oz goat cheese, crumbled (that’s ½ inch on a cheese log)
1 tablespoon dill leaves, chopped
2 tablespoons parsley, chopped
½ + ¼ teaspoon salt
½ teaspoons cracked black pepper
½ teaspoon Herbs de Provence* (optional)
1 teaspoon lemon juice + some to top the cakes
1½ tablespoon chickpea or lentil flour**
Canola oil to spray the baking sheet
*Herbs de Provence is an aromatic blend of herbs like lavender, thyme, basil and fennel that gives a great flavor to the lentil cakes. You can make it yourself or buy in most supermarkets.
**Chickpea or lentil flour is available at many natural grocery stores. It is made with dried chickpeas or yellow lentils, roasted and ground to a flour consistency.
For the Yogurt-Mint Dip:
6 oz/ ½ cup of plain yogurt
1 tablespoon mint leaves, chopped
½ tablespoon dill leaves, chopped
½ teaspoon pepper
1 teaspoon honey
In a bowl, mix all the ingredients for the yogurt-mint dip and refrigerate till ready to serve.
Wash and soak the green lentils in 3 cups of water for 30 minutes. Add the diced potatoes and ½ teaspoon salt to the lentils. Bring to a boil on a medium flame and cook covered for 20 minutes (10-12 minutes for red lentils.) Check that the lentils are done. Drain the water and leave it aside.
In a large bowl, combine the red pepper, garlic, dill leaves, parsley, lemon juice, Herbs de Provence (if using), goat cheese, ¼ teaspoon salt and pepper. Mix in the lentils and potatoes, egg and chickpea flour. Refrigerate this mix for 30 minutes so that it’s easier to form the cakes.
Preheat the oven to 400F. On a large greased baking sheet, dollop the lentils cakes with a spoon (about 2-inch rounds). Bake for 25-30 minutes. The cakes should have a nice golden brown color.
Squeeze lemon on the lentil, potato and red bell pepper savory cakes (patties) while they are hot. Serve with the yogurt-mint dip.