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Introduction
Coral lentil cakes are a flavorful and nutritious option for vegetarians and health-conscious eaters. Rich in protein, fiber, and antioxidants, these savory pancakes are soft on the inside, crispy on the outside, and perfect for lunch, dinner, or snacking.
Ingredients:
For 16 cakes:
120 g coral lentils (red lentils)
1 to 2 tablespoons olive oil
2 carrots, grated
1 onion, chopped
2 to 3 cloves of garlic, crushed
1 egg
¼ bunch of parsley, chopped
1 tablespoon chives, chopped
Salt and pepper to taste
Optional: ½ teaspoon cumin or paprika for extra flavor
How to make:
Rinse the lentils thoroughly and soak them in water for 1 hour. Drain well.
Cook the lentils in water for about 10 minutes or until soft. Drain excess water and let cool.
In a large bowl, mash the cooked lentils slightly.
Add grated carrots, chopped onion, garlic, parsley, chives, and the egg. Mix until well combined.
Season with salt, pepper, and optional spices.
Heat olive oil in a frying pan over medium heat.
Shape the mixture into small cakes and fry them for 3–4 minutes on each side until golden brown.
Drain on paper towels and serve warm.
Serving and storage tips:
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