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
    8patties 25minutes
    Cook Time Passive Time
    20minutes 8hours
    Servings Prep Time
    8patties 25minutes
    Cook Time Passive Time
    20minutes 8hours
    Ingredients
    Cucumber Raita
    Lentil Cakes
    Instructions
    Lentil Cakes
    1. 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.
    2. 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
    1. Combine all ingredients in a small bowl, adjust salt and pepper to taste. Cover and refrigerate until ready to use.

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