Lentil cakes

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Prep time:

Cook time:

Serves: 4

By monkeyfuff



  • 1 onion diced

  • 60ml olive oil

  • 1 tbsp cumin seeds

  • 1/2 bunches coriander leaves picked

  • 125g chickpeas

  • 10 curry leaves

  • 250g yellow lentils (channa dhal)

  • 4-5 dried red chillis


  1. Soak the chickpeas and lentils in cold water overnight. Rinse well and drain.
  2. Whizz to a rough paste in a food processor.
  3. Put the cumin seeds, curry leaves, coriander, chillies and onion in a food processor and whizz to a paste.
  4. Add the chickpea mixture and whizz again.
  5. With the processor still running, add 60ml olive oil in a steady stream - you should end up with a heavy paste that you can mould with a spoon.
  6. Heat a wok or saucepan that's two-thirds full of oil until it is hot enough to fry a small piece of the paste in 1 minute.
  7. Form the paste into quenelles using 2 spoons, or go a bit more free form and spoon into rougher shapes.
  8. Fry for 2-3 minutes on each side or until they are golden and crunchy.
  9. Serve with sweet chilli or spicy chilli sauce.

Handy Hint

just go with the rougher shapes, it looks more authentic.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • pulses

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Your comments

  • monkeyfuff 25/01/08 07:32

    a delicous healthy snack that is easy to make and is just something a little bit different. You can make up the paste in advance and just cook off as and when required.Its not overly spicy and a good way to introduce textures and spices.