Spicy Vegan Lentil Cakes

GOURMANDELLE (2)
E C.: "I used a red and a green pepper and the mix was a…" Read More
13Ingredients
35Minutes
10Calories

Ingredients

US|METRIC
  • 1 cup red lentils
  • 1 bunch parsley (chopped)
  • 1 onion (medium, diced)
  • 4 tablespoons psyllium husks (or one large egg)
  • 4 tablespoons nutritional yeast flakes (optional, but recommended)
  • 2 bell peppers (I used one red and one yellow, chopped)
  • 1/2 cup flour (choice, I used some rice flour)
  • 2 teaspoons smoked paprika
  • 1 teaspoon paprika (spicy)
  • 1/2 teaspoon chili flakes
  • ground pepper
  • sea salt
  • oil (for frying)
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    NutritionView More

    10Calories
    Sodium0% DV5mg
    Fat0% DV0g
    Protein0% DV0g
    Carbs0% DV1g
    Fiber0% DV0g
    Calories10Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium5mg0%
    Potassium20mg1%
    Protein0g0%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate1g0%
    Dietary Fiber0g0%
    Sugars0g0%
    Vitamin A2%
    Vitamin C4%
    Calcium0%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Ri Ri 2 years ago
    I used gram flour. Press strained the lentils and even strained the peppers and onion after processing them. Was still wet. Even added more flour. Still wet. So had to mould it while frying it. Tasted nice. Only used one tsp of smoked paprika and that was enough for me.
    E C. 3 years ago
    I used a red and a green pepper and the mix was a bit bitter so I ended up adding ketchup to lift it a bit. I also subbed the psyllium with chia. But they were still yummy! I served them in wraps with slow cooker saag aloo (Amuse Your Boucher) and they made a great combo.