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Mustard Seed & Lentil Cakes

Yields8 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins

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.

Mustard Seed & Lentil Cakes

 ½ cup dry green lentils
 2 cups boiling water
 1 tsp salt
 1 tsp garlic, minced
 1 pablano pepper, no seeds, small dice
 ½ cup quinoa flour
 1 egg, large
 ¼ cup corn kernels, frozen or from a can, drained
 ¼ cup cornmeal
 2 limes, zested and juiced
 ¼ cup cilantro
 2 scallions, sliced thin
 ¼ cup sour cream
 2 Tbsp baking powder
 2 Tbsp yellow mustard seed, toasted
 2 Tbsp prepared yellow mustard
 ½ tsp ground black pepper
 1 tsp salt
 4 cups canola oil

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.

Nutrition Facts

Serving Size 4 bite sized crab cakes

Servings 0

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.

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