Spicy Vegan Lentil Cakes

Vegan Lentil Cakes Patties Patties Chiftelute picante de linte
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These spicy vegan lentil cakes are perfect for satisfying your spicy food cravings! They’re easy to make, protein-rich and have a spicy and smoky flavor! 

I make the best veggie patties! Really, I do. I’m not modest at all. :)) I absolutely LOVE veggie patties and I’m constantly experimenting with new flavors, colors and textures. Some recipes are better than others, but all of them are delicious!

My vegan falafel and quinoa patties recipes are my top favorite, but I must honestly say these spicy vegan lentil cakes went straight to my top 5!


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If you are a spicy food fan and love smoky flavors, then these vegan lentil cakes will become your favorite too! Smoked paprika is absolutely amazing, you’ll love it! Ever since I discovered it I’ve been using it like crazy in almost all my recipes! It completely changes any dish.

So, here’s the recipe. If you want to try other veggie patties recipes, you should check out my Ultimate Veggie Burger Guide. Enjoy!

Vegan Lentil Cakes Patties

4.8 from 5 reviews
Spicy Vegan Lentil Cakes
 
Prep time
Cook time
Total time
 
These spicy vegan lentil cakes are perfect for satisfying your spicy food cravings! They're easy to make, protein-rich and have a spicy and smoky flavor!
Author:
Serves: ~15 vegan lentil cakes
Ingredients
Instructions
  1. Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
  2. Strain the lentils very well and put them in a large bowl. Start mashing them using a fork or a vertical blender. Add the rest of the ingredients, except oil.
  3. Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10-15 minutes.
  4. Spray a non stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.
Notes
Now, if you don't want to make all the lentil cakes at once, you can just leave the bowl with the composition in the fridge and cover it with some plastic foil. It can sit in the fridge for 3-4 days. Anytime you want a lentil cake, just take some of it and fry the patty. This is what I usually do. 🙂
Vegan Lentil Cakes Patties
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About the Author

Ruxandra

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I'm a freelance graphic/web designer, online marketing specialist, and blogger. I have a huge passion for nutrition, design, writing, and helping businesses grow! :) Do you want me to help you grow your blog/business? Check out my portfolio > ruxandramicu.ro < and contact me!

84 Comments on “Spicy Vegan Lentil Cakes”

  1. olivia

    Hi –

    Any idea as to if this recipe can be made into a lentil loaf, instead?
    (ie: making the mixture and dumping into a loaf pan?:))

    Thanks!

  2. Mandi

    I really wanted to love these but they were incredibly bland. I followed the recipe as written. I will try some more spices next time i think.

  3. Tania Rose Cuzzupoli

    Hi there,

    Thank you for the recipe!!
    They taste delicious! Just wondering what the texture is supposed to be? I fried them for longer than you suggested and they were a bit chewy/ gummy.

    Thoughts?

    1. Ruxandra

      Hi, Tania! They should be crispy on the outside and a little softer in the middle. If they were too gummy, add less psyllium husks and flour the next time you make them and keep the composition in the fridge for 30 minutes before making the patties.

  4. Judy

    Hi Ruxandra – I’d like to make these patties tomorrow. If I were to bake them, what temperature is best, and do they need to be turned over halfway during the 20 to 30 minutes of baking? How much oil would you suggest I use for baking?

    Thanks!

    1. Ruxandra

      Hi, Judy! 190C would be ok. I prefer to grease them on both sides, with some oil and also turn them over halfway. I don’t have an exact quantity for the oil. This way I make sure they turn crispy on both sides.

  5. Steve

    About to try tonight. Someone asked for a vegan gravy recipe earlier here’s one I use all the time and it’ll blow your mind. Make a roux with any flour (2 tablespoons) and some oil (Any ok. I use avocado, olive or coconut). Slowly whisk in 1-1.5 cups boiling water mixed with some vege stock (paste, powder or cube). Add roughly Tbls miso, tsp mustard, garlic powder, couple glugs of tamari. Whisk well as it boils and achieves desired thickness. You now have awesome vegan gravy.

  6. Ashley

    Made these for dinner for my non-vegan girlfriend. We loved them! I couldn’t find nutritional yeast or psyllium root at my local grocery, so i used cashews instead and ground them with some water, lemon juice, and franks hot sauce. It was great! They were a little crumbly, but no biggie. I also added a sauce with pasillo pepper, vegan mayo, sesame oil, and garlic. So good!!

    1. Ruxandra

      So glad you liked it! 😀 Great idea with the cashews! You can also replace psyllium husks with ground flax seeds or ground chia seeds. Nutritional yeast can be skipped, as I usually add it just for the cheesy taste. Yummy sauce, too! Will try it. 🙂

  7. jamie hardybala

    Hi Darlin,
    this recipe looks awesome and I can’t wait to try it. Can you tell me what the calories are in each cake and the break down of macronutrients? Thank you

  8. Jae

    Made this recipe yesterday. Think I added too much flour but they were very tasty. My husband who is a very fussy eater loved them. I’ll definitely try it again using less flour.

  9. Rebecca

    Hello there these look wonderful! I noted you said 1 cup of lentils and then to cover with water. Do you have a more exact measurement of water that you add to the pot? That might help- I am at a high altitude and I can adjust it from there but it makes a difference when trying to boil stuff sometimes. Thanks for the tip & the recipe!

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    1. Ruxandra

      Sure! But you’ll need to boil them for a longer time, check to see when they get tender (30 mins or so) and also the color won’t be that appealing. But the taste will be pretty much the same.

  11. Claire

    I wish I had the success others had with this recipe, I followed it exactly, but unfortunately I feel it would have been better if I had fried up the onions and peppers first. It just tasted like biting into raw vegetables for me! Better luck next time I guess.

    1. Ruxandra

      Hi, Clarie! Maybe you chopped them in very large pieces? The onion should be diced, so it will cook faster and you won’t feel it like it’s raw. The pepper should also be chopped into small pieces, like in the photos. You can also cook them before, just as you said. Hope they will turn out better next time! 🙂

  12. Jessica

    When you use the psyllium husks or flax seed, do you have to add water to the mixture as you would with baking? Also, what temperature would you bake these at? I am trying to avoid oil as much as possible. Thank you!

    1. Ruxandra

      Hi Jessica! No. They will absorb the water in the mixture and stick everything together. I make them at 375F. I would suggest at least spreay them with a tiny little bit of oil. Otherwise, they may be too dry.

  13. sheryl

    Hi …
    These look delicious .. but I was wondering if you could substitute shelled hemp seeds for the psyllium husk ?? I have both chia & hemp seeds but no psyllium .. thanks, Sheryl

    1. Ruxandra

      Hi, Sheryl! Thank you! 😀 Hemp seeds definitely not! The role of psyllium husks is to bind the patties together. Much like beaten eggs work. You can use ground chia seeds or flax seeds (same quantity). They work just as well. Let me know how they turned out! 😀

    1. Ruxandra

      Hi, Hazel! Sure! 😀 I usually cook them, let them cool, and then freeze them separately on a tray. After they are frozen, I move them into ziploc bags. When you want to cook them, just take them out of the freezer, let them thaw a bit and grill/bake/lightly fry them. I found this option better than freezing them uncooked.

    1. Lucie

      I added a little flour and cooling it in refrigerator made it thicker.
      But next time I will perhaps not blend it too much….
      Thankyou, very tasty and healthy!

      1. Ruxandra

        Hi, Lucie!

        Vitamix is way too powerful for this. This may be one reason why it turned into soup. Another reason may be that you didn’t strain lentils too well. I usually mash them with a fork or use a vertical blender. This turns them into a thick puree.

        Glad to hear it worked out eventually! 😀

        Ruxandra

  14. Faith

    I was looking on Pinterest for a high protein, vegetarian friendly meal for this week when I came across this recipe. I followed the recipe (I used Panko breadcrumbs as opposed to flour) and they turned out delicious! I love how simple and veggie packed this recipe is. Thank you so much for sharing!

    1. Ruxandra

      Thank you, Faith! 😀 So glad you liked it! I will try it with breadcrumbs as well. What a great idea to make these patties crunchy too!

  15. Loretta

    Let me start by saying I am not a vegetarian and I love beef but know I eat way too much of it. I’ve decided to cut meat/poultry out for now and eat more plant based food. That being said, these Lentil Cakes are amazingly delicious! I sautéed the peppers and onions just cause I like them that way and I added a little lemon juice and zest. I shared them with some friends (one is gluten sensitive and one is a total meat eater) and they loved them also. Thank you for this recipe. I intend to make these often to have as a go to when needing something hearty.

  16. Alana

    Hello!
    Curious about the psyllium husks – is it the powder that you used or the whole psyllium husks…I looked up to purchase and found both. Do you find that it works as a great egg substitute in other recipes as well?

    Thank you!
    Alana

  17. BARBARA RATTERREE

    I COULD NOT HAVE MESSED THIS UP MORE AND IT STILL ENDED UP VERY TASTY. I FORGOT TO PUT IN ONIONS AND PARSLEY. IT TURNED OUT GREAT. IT IS ACTUALLY BETTER THE SECOND DAY. ALSO, IF DID THIS AS A POTLUCK AT CHURCH, REALLY NEEDS TO BE MADE THE DAY YOUR ARE SERVICE IT. I NEED A GRAVY RECIPE FOR THIS THAT IS VEGAN.

    1. Ruxandra

      Haha! :))) Glad you liked it! 😀 I don’t know any good vegan gravy recipes, but I will try to make one. Maybe with some mushrooms? 😀

  18. Sheryl

    I don’t have rice flour, but I do have coconut flour and almond flour. Do you think either would work, given their flavors? One better than the other? I’m thinking almond – unless we changed up the seasoning to use curry. I’d love to hear your opinion. 🙂

    1. Ruxandra

      Hi Sheryl! 🙂 Hm.. I think almond should be ok, but it’s not an ideal choice. Do you have chickpea flour? If you’re not gluten intolerant, you can use regular wheat flour or even breadcrumbs.

    2. Shelley Ruiz

      Rice flour is easy to make if you have a wheat grinder, OR a vitamix blender. Just put a couple cups in and turn it on. Does that help?

    1. Ruxandra

      I usually check them after 20 minutes. Somewhere between 20-40 mins tops would be enough. But always check them after 20-30 minutes. It depends on the oven as well.

    1. Ruxandra

      You’ll need to boil them for a longer time, maybe up to 40 minutes. The taste will be the same, but the color will be different. So, give it a try! 🙂

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      1. Marjo B.

        Are you Romanian? I don’t know the language, but recognize the spelling and style of words.
        Thanks for this recipe, by the way! I am trying to find more delicious recipes for lentils for our family and will try this one soon!

  20. Tara

    Hi!
    These look great! Have you tried baking them? I would like to make a big batch for a party. Just wondering if baking would be easier. Thanks!

  21. Erin

    I don’t have psyllium husk – I’m wondering if another egg substitution will work? Have you ever tried making this with tapioca starch or a flax egg?

  22. Nancy

    When you say mixing the rest of the ingredients with the lentil, do you mean by spoon or blender? Sorry I’m thinking to hard about this recipe lol

    1. Ruxandra

      You can do it either way! 🙂 Just make a mushy paste. If you want to “feel” the lentils, you can just mix them with a fork and slighty press the lentils.

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