Ingredients
Main Ingredients
- 1 cup lentils
- 1/2 onion, diced
- 3 cloves garlic, peeled and minced
- 1 carrot, peeled and grated
- 3/4 cup old fashioned oats
- 1 tsp salt
- 1/4 tsp ground black pepper
- 4 tbsp olive oil (more as needed)
Instructions
- Cook the Lentils: Rinse the lentils thoroughly and place them in a pot. Add 3 cups of water and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 25 minutes or until lentils are tender.
- Drain and Cool: Drain the cooked lentils using a fine mesh strainer and allow them to cool to room temperature.
- Prepare Oat Flour: Add the oats to a blender and blend until a fine flour consistency is achieved. Set aside.
- Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 8 minutes, stirring occasionally. In the last minute of cooking, add the minced garlic and stir well. Remove from heat and set aside to cool.
- Mash Lentils: Transfer the cooled lentils to a large bowl and lightly mash them with the back of a spoon, leaving some lentils whole for texture.
- Mix Ingredients: Add the sautéed onion and garlic, grated carrot, salt, pepper, and oat flour to the mashed lentils. Mix thoroughly with your hands until everything is well combined.
- Form Lentil Cakes: Shape the mixture into 10 evenly sized cakes.
- Heat Oil for Frying: Heat a nonstick skillet over medium heat and add the remaining olive oil.
- Fry Lentil Cakes: Once the oil is hot, add the lentil cakes in batches (about 5 at a time). Cook for 3 to 4 minutes on one side until golden and crispy, then flip and cook the other side for another 3 to 4 minutes.
- Drain and Serve: Transfer the cooked cakes to a plate lined with paper towels to absorb excess oil. Repeat the frying process with the remaining cakes, adding more olive oil to the skillet as needed.
Notes
- Make sure the lentils are well drained and cooled before mixing to help the cakes hold together better.
- You can add herbs like parsley or spices such as cumin for extra flavor if desired.
- Use a nonstick skillet and sufficient olive oil to prevent sticking and ensure crispiness.
- These lentil cakes can be served with a side of yogurt, chutney, or your favorite dipping sauce.
- Leftover cakes can be stored in the refrigerator and reheated in a skillet or oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snacks
- Method: Frying
- Cuisine: Vegetarian
- Diet: Vegetarian
