Go Back
–+ servings
An overhead image of two, orange-hued curried lentil vegetable cakes. They're served with flatbread and greens on a white, rimmed plate.
4.34 from 3 votes

Curried Lentil Vegetable Cakes

Author - Gena Hamshaw
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 12 servings

Ingredients

  • 3/4 cup dry quinoa rinsed through a fine sieve
  • 1/2 cup red lentils substitute urud dal or moong dal
  • 1 tablespoon ground flax or chia meal
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • Dash crushed red pepper flakes
  • 3 tablespoons chickpea flour
  • For serving: chutney vegan yogurt, creamy cashew raita, naan, cooked whole grains, pita, etc.

Instructions

  • Place the quinoa and lentils in a medium sized pot and add 2 3/4 cups water. Bring the mixture to a boil, the reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa and lentils have absorbed all of the water.
  • Preheat your oven to 350F. Line a baking sheet with parchment paper or foil. Mix the flax or chia meal with 3 tablespoons warm water and set it aside.
  • Heat the olive oil in a medium sized skillet or a roomy saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring now and then, for 5-7 minutes, or until the onion is clear and the carrots are tender. Add the garlic and cook, stirring constantly, for 2 minutes.
  • Add the cooked quinoa and lentils to the skillet along with the curry, cumin, turmeric, salt, and red pepper flakes. Taste the mixture and add salt and pepper as needed. Stir in the flax "egg" (from step 2) and the chickpea flour and mix everything well. Set the mixture aside to cool for 20-35 minutes (you can transfer it to the fridge or cover it and leave it out), until it has thickened somewhat and is cool enough to shape into cakes with your hands.
  • Brush a baking sheet lightly with oil. Shape the lentil and quinoa mixture into 12 cakes (about a half cup each; they'll be pretty soft as you shape them, but will firm up while baking) and place them on the baking sheet. Bake for 15 minutes and gently flip the cakes over. Continue baking for another 20 minutes, or until the cakes are gently browned on both sides. Serve with cashew cream or another condiment of choice.