Lentil Cakes (With Homemade Garlic Sauce)
Ingredients
Lentil Patties
- 2 cups cooked lentils
- 1 tablespoon olive oil
- ½ onion diced
- 4 garlic cloves rough chopped
- 8 ounces mushrooms sliced
- ½ cup cooked quinoa
- ½ cup walnuts or cashews
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dry or fresh parsley
- ¾ teaspoon salt
- 1 tablespoon ground flax + 2 tbsp of water Combine together to form an egg-like mixture.
- 3 tablespoons water
- 2 teaspoons soy sauce
Garlic Sauce
- 1 cup of soy milk
- 2 tbsp nutritional yeast
- 2 chopped garlic or 1 tbsp garlic powder
- 1 tbsp cornstarch or another thickener
- salt and lemon to taste
Instructions
Instructions for Lentil Cakes
- Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
- Sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low, and cook until very tender and cooked through. Set aside.
- Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.
- Add half of the lentils and the mushroom mixture, salt, spices, and flax mixture. Mix everything until it’s well combined and forms a thick dough using a hand blender. Then, stir in the remaining whole lentils.
- Using wet hands, form into 12-15 little cakes.
- Put cakes on a baking sheet with a little oil. Bake them in a 375 degree oven for 10-15 minutes or until they form a crust, before flipping. Cook them for 5 more minutes on the other side.
- Serve with the garlic sauce.
Instructions for Garlic Sauce
- Pour all the ingredients into a heated pan, whisking all the time until thickened, about 3-5 minutes, then remove from heat.