Recipe developed by: Chef Dana Chadorf
The corn and cilantro add color to these bite-sized flavourful lentil cakes. They are a perfect appetizers for any occasion and go nicely with any number of Indian inspired dips and sauces.
Using a medium saucepan, bring 2 cups of water to a boil. Add the green lentils and salt. Let the water come back up to a boil and then bring the water down to a simmer and cook for 12 to 15 minutes, or until al dente. Turn off the heat, but let the cooked lentils remain in the hot water for an additional 5 minutes before straining. While the lentils are cooking prepare the rest of the lentil batter.
Gently mix all ingredients except for the canola oil together in a medium mixing bowl. This includes all of the cooked, drained lentils. The batter should be wet, but very thick.
Heat a skillet pan over medium heat and add the canola oil. When the canola oil has reached a frying temperature of 375°F, use a tablespoon to place a spoonful of batter into the heated pan. Repeat until the skillet is full, but not too crowded as cakes should have some space between each other. Cook for about 2 minutes each side. Use a metal spatula to flip the lentil cakes.
Remove the cakes from the skillet and place onto a plate lined with paper towel. This will help absorb any excess oil. Serve warm with Creamy Tofu, Mustard & Avocado Dip.
Serving Size 4 bite sized crab cakes
Servings 8
- Amount Per Serving
- Calories 330
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 3g15%
- Cholesterol 30mg10%
- Sodium 650mg28%
- Total Carbohydrate 20g7%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Using a medium saucepan, bring 2 cups of water to a boil. Add the green lentils and salt. Let the water come back up to a boil and then bring the water down to a simmer and cook for 12 to 15 minutes, or until al dente. Turn off the heat, but let the cooked lentils remain in the hot water for an additional 5 minutes before straining. While the lentils are cooking prepare the rest of the lentil batter.
Gently mix all ingredients except for the canola oil together in a medium mixing bowl. This includes all of the cooked, drained lentils. The batter should be wet, but very thick.
Heat a skillet pan over medium heat and add the canola oil. When the canola oil has reached a frying temperature of 375°F, use a tablespoon to place a spoonful of batter into the heated pan. Repeat until the skillet is full, but not too crowded as cakes should have some space between each other. Cook for about 2 minutes each side. Use a metal spatula to flip the lentil cakes.
Remove the cakes from the skillet and place onto a plate lined with paper towel. This will help absorb any excess oil. Serve warm with Creamy Tofu, Mustard & Avocado Dip.