No meat? No problem, these crispy Lentil Cakes with Cucumber Raita have plenty of protein and are packed full of flavour. Consider making a meatless meal for one night a week for a healthy choice, and a great way to introduce and explore other foods.
Eating vegetarian, also known as vegetarianism is one of the oldest known diets, going way waaaay back to the 7th century BCE (Wikipedia). While along the way there’s been many adaptations and rationales, the primary focus has always been the abstinence of meat. A vegetarian diet can be healthy and just as nutritious and delicious as a meat eaters diet.
Today, vegetarianism is going strong and popular around the world. There are many different variations that may include eating eggs, dairy or fish, making following a vegetarian diet easy and hassle free. Â Thanks to the internet, finding great recipes that support a vegetarian diet is easy, leaving you no excuse not to explore the possibilities.
One of the biggest considerations for a vegetarian is getting enough protein. These Lentil Cakes pack in approximately 15 grams of protein per serving, plus there’re high in fibre, and low in saturated fat. I love this recipe not only because of its nutritional component, but because they’re crispy, crunchy in an oddly good way and the raita is the perfect cool, spicy tang to top it all off. Enjoy!
Recipe Source: Adapted from Epicurious South Indian Lentil Cakes with Raita
| 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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- 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
- 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
- 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.
- Combine all ingredients in a small bowl, adjust salt and pepper to taste. Cover and refrigerate until ready to use.