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lentil cakes

Lentil Cakes (With Homemade Garlic Sauce)


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 for Lentil Cakes

  1. Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
  2. 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.
  3. Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.

  4. 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.

  5. Using wet hands, form into 12-15 little cakes.

  6. 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.

  7. Serve with the garlic sauce.

Instructions for Garlic Sauce

  1. Pour all the ingredients into a heated pan, whisking all the time until thickened, about 3-5 minutes, then remove from heat.