Lentil Cakes with Cucumber Raita
Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
| Servings | Prep Time |
| 8 patties | 25 minutes |
| Cook Time | Passive Time |
| 20 minutes | 8 hours |
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Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
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Ingredients
Cucumber Raita
- 1 cup greek yogurt
- 1/4 cup seedless cucumber cut into small dice
- 2 cloves garlic minced
- 1 1/2 tsp cilantro chopped
- 1 tsp jalapeño seeded and finely chopped
- 1 tsp mint chopped
- 1/2 tsp kosher salt
- 1/4 tsp cumin
- 1 tsp fresh lemon juice
- pepper to taste
Lentil Cakes
- 130 grams green lentils
- 1/4 cup basmati rice
- 1 clove garlic
- 1 tsp fresh ginger grated
- 1 1/4 tsp kosher salt
- 1 tsp course black pepper
- 3 scallions chopped
- 1/2 cup packed spinach stemmed and coarsely chopped
- 1/2 cup frozen peas thawed
- 1/4 cup cilantro chopped
- 3 tbsp mint chopped
- 4 tbsp olive oil
Servings: patties
Instructions
Lentil Cakes
- Combine rice and lentils in a medium bowl, rinse and drain. Cover by 2-3 inches of water and allow to soak overnight. Drain well and scoop into food processor. Add garlic, ginger, salt and pepper and puree until a coarse paste. Add peas and pulse 2-3 times to break apart slightly. Scoop mixture into a medium bowl and stir in chopped herbs, scallions and spinach.
- Heat a medium non stick skillet over medium heat. Add 2 tbsp olive oil. Form 1/3 cup of batter into an approximate 3" pattie that is 1/4-1/2" thick. Sauté for 4-5 minutes per side until golden and cooked through. Repeat with remaining oil and batter. Serve immediately with Cucumber Raita.
Cucumber Raita
- Combine all ingredients in a small bowl, adjust salt and pepper to taste. Cover and refrigerate until ready to use.
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