Lentil Cakes with Garlic Sauce recipe. A versatile vegan recipe for lentil cakes that may be used for hamburgers and a garlic sauce recipe.
Author:FillMyRecipeBook
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 lentils
1 tablespoon olive oil
½ onion, diced
4 garlic cloves, rough chopped
8 ounces mushrooms, sliced
½ cup cooked quinoa
½ cup walnuts (or cashews)
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dry or fresh parsley
¾ 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.