Lentil Cakes with Garlic Sauce
Lentil Cakes with Garlic Sauce recipe. A simple, crispy vegan dish featuring quinoa, soy sauce, and a dairy-free sauce, packed with flavor.
Lentil Cakes with Garlic Sauce
Make these delicious lentil cakes with garlic sauce recipe idea for you to create for a protein meal which is vegetarian, gluten free and vegan and dairy free sauce. Makes a wonderful crispy burger patty or add in in a meal as a side dish with veggies and rice. A Stovetop meal idea for lunch or dinner. Make them ahead and store in freezer for planned recipes. These burger patties are bursting with so much flavor you will love to eat them. Meat eaters will also love to eat them. A Special Diets Recipes idea for vegetarians and vegans.
FAQ’s
What sauce goes with lentil patties?
These delicious lentil patties are served with garlic sauce that is dairy free for these crispy vegan and vegetarian lentil savor flavored patties.
What Flavors go well with lentils?
Lentils have an earthy flavor so herbs such as sage, rosemary, thyme will go well with these lentils.
What goes with lentil patties?
Serve your lentil patties with:
- sauté mushrooms
- wallnuts
- quinoa
- add as a side dish with salads or vegetables with potatoes for a full meal.
- a delicious hamburger patty with you toppings for an easy meal.
Ingredients for Lentil Cakes with Garlic Sauce
- cooked lentils
- olive oil
- onion, diced
- garlic cloves, rough chopped
- mushrooms, sliced
- cooked quinoa
- walnuts (or cashews)
- cumin, smoked paprika
- dry or fresh parsley
- salt
- ground flax (+2 tbsp of water)
- water
- soy sauce
For the amounts suggested and the sauce with the full instructions see the recipe attached. Download or print the recipe and use it online with the cook mode. 😉
Lentils: Lentils are a legume and is known for the lens shaped edible seeds. High in protein and a source of Vit. B. Iron, magnesium, potassium and zinc. Full of fiber and are a plant based food. They come is brown, green, red, yellow and black colors. Lentils are part of the bean family and can be used in soups, salads and other dishes, like patties.
- The brown lentil is very earthy in taste and flavor.
- The red lentil are the sweeter and nuttier of the lentils
- Green lentils vary in size and may be used as substitutes, in recipes.
- Yellow and red lentils are split lentils and cook very quickly.
- Tiny black lentils can make great bases for salads.
How to make Lentil Cakes with Garlic Sauce
Once the lentils are cooked then 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.
Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.
Add half of the lentils and the mushroom mixture, salt, spices, flax egg.
Mix everything until it’s well combined and forms a thick dough using a hand blender.
Stir in the remaining whole lentils.
Using wet hands form into 12-15 little cakes.
Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping.
The Garlic Sauce
Pour into a heated pan all the ingredients whisking all the time until thickened, about 3-5 minutes, then remove from heat.
Serve with the garlic sauce.
Serve these healthy vegan, vegetarian, dairy free, gluten free lentil cakes as patties for a burger or a side dish with meals. Served here with kale for a meal.
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PrintLentil Cakes with Garlic Sauce
Lentil Cakes with Garlic Sauce recipe. A simple, crispy vegan dish featuring quinoa, soy sauce, and a dairy-free sauce, packed with flavor.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 15
- Category: Meals, supper or lunch, dinner
- Method: Stove top No Bake
Ingredients
- 2 cups cooked brown lentils
- 1 tablespoon olive oil
- 1/2 onion, diced
- 4 garlic cloves, rough chopped
- 8 ounces mushrooms, sliced
- 1/2 cup cooked quinoa
- 1/2 cup walnuts (or cashews)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dry or fresh parsley
- 3/4 teaspoon salt
- 1 tablespoon ground flax (+2 tbsp of water)
- 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
- Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
- 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.
- Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.
- Add half of the lentils and the mushroom mixture, salt, spices, flax egg. Mix everything until it’s well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils.
- Using wet hands form into 12-15 little cakes.
- Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping.
- Serve with the garlic sauce.
- Instructions for Garlic Sauce
- Pour into a heated pan all the ingredients whisking all the time until thickened, about 3-5 minutes, then remove from heat.
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