HomeRecipe Appetizers Lentil Cakes

Lentil Cakes

Posted in : Appetizers, Recipe, Veggies on by : Nicole

Found this recipes ages ago when the hubby was trying to go slow carb. This is one of the replacements we have for white rice!

I started with a basic recipes from Joanne at Eats Well with Others and then some other recipes i found, which i can’t remember now…

Can freeze into smaller batches for use in the future!

Lentil Cakes

Category: Veggies

Servings: 8 cakes

Lentil Cakes


  • 3/4 cup dried small red lentils
  • 3 tablespoons water
  • 3 1/2 cups coarsely chopped spinach (about 5 ounces)
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped serrano chile
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon baking powder
  • 1 garlic clove, minced


  1. Sort and wash lentils; place in a bowl.
  2. Cover with water to 2 inches above lentils.
  3. Cover and refrigerate 8 hours or overnight.
  4. Drain well.
  5. Place lentils and 3 tablespoons water in a food processor; process until smooth, scraping bowl occasionally.
  6. Combine the spinach, and next 7 ingredients (spinach through garlic), stirring well.
  7. Add spinach mixture to food processor, process until desired consistency.
  8. Can be cooked on a griddle, pam sprayed cookie sheet on the grill, or in the oven.
  9. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  10. Drop lentil mixture by cookie scoop into pan.
  11. Cook 2 minutes on each side or until lightly browned.
  12. Remove from pan. Cover and keep warm.
  13. Repeat procedure with remaining oil and lentil mixture.


This mixture can be frozen for future use. Defrost at 30% - 1 minute at a time till able to make pancakes

Powered by Zip Recipes

Verdict: These are fun options to sop up the sauce that needs sopping!


Leave a Reply

Your email address will not be published. Required fields are marked *


Loading ...

Sorry :(

Can't connect ... Please try again later.