Spicy Vegan Lentil Cakes
These spicy vegan lentil cakes are protein-rich, smoky and satisfying, with a kick from smoked and spicy paprika. Easy to make and ready in about 35 minutes.
Ingredients
- 1 cup red lentils
- 1 bunch parsley chopped
- 1 onion diced
- 4 Tbsps psyllium husks or one large egg
- 4 Tbsps nutritional yeast flakes
- 2 bell peppers I used one red and one yellow, chopped
- ½ cup flour I used chickpea flour
- 2 tsps smoked paprika
- 1 tsp spicy paprika
- ½ tsp chili flakes
- sea salt and ground pepper to taste
- oil for frying
Instructions
- Add the lentils to a pot and cover them with water. From the moment they start boiling, let them simmer for about 15 minutes, then remove from heat.
- Strain the lentils very well and put them in a large bowl. Start mashing them with a fork or an immersion blender. Add the rest of the ingredients, except the oil.
- Mix the composition well. It should be sticky and easy to shape. If it isn't, it means the lentils weren't strained well enough and the mixture is too wet. No problem - just add more flour until it reaches a dough-like consistency. Alternatively, let it rest in the fridge for 10-15 minutes.
- Lightly coat a non-stick pan with oil, not too much. Place each patty in the pan and fry for about 2 minutes on each side.
Notes
If you don't want to fry all the lentil cakes at once, cover the bowl of mixture with plastic wrap and keep it in the fridge for 3-4 days. Whenever you want a fresh lentil cake, just scoop out some mixture and fry the patty.