Lentil Lemon Cakes

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Lemon and garlic enhance these protein-rich lentil patties.

Difficulty: Easy

Hands-on: 20 minutesTotal: 20 minutes

Serves: 4

Ingredients

  • 1 cup lentils, soaked for at least 12 hours
  • 3 large eggs, beaten
  • 2 Tbsp. nutritional yeast
  • 3 Tbsp. chopped onion
  • 3 cloves garlic, minced
  • ½ tsp. salt
  • ¼ cup chopped spinach
  • 1 tsp. lemon zest
  • 1⅓ cups almond meal
  • 2 Tbsp. olive oil
  • ½ cup chopped avocado
  • 2 Tbsp. lemon juice
  • ¼ cup low-fat plain yogurt
  • 2 Tbsp. chopped dill

Directions

  • In a medium mixing bowl, mix together lentils, eggs, yeast, onion, garlic, salt, spinach, lemon zest, and almond meal until well combined.
  • Heat the olive oil in a large skillet over medium heat.
  • Divide the lentil mix into 8 equal parts and roll each part into a ball before gently flattening it into a round disk, about ½" thick.
  • Cook each lentil cake for 4 minutes on each side, or until golden. Serve hot topped with avocado, lemon juice, yogurt, and fresh dill.