Spicy Lentil Cakes
April 26, 2017
Sriracha or the hot sauce of your choice gives these healthy vegan-friendly delights a delicious kick!
Prep times indicated do not include the time needed to soak the lentils and rice.
- Prep: 7 mins
- Cook: 15 mins
- Yields: 4 Servings
1/2 cup red lentils
1/4 cup basmati rice
1/4 cup cilantro
1-1/2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 jalapeno, seeded
1 tablespoon red onion, minced
2 teaspoons Sriracha
1-1/2 teaspons olive oil
Water as needed
Pink Himalayan salt and pepper to taste
Canola oil, as needed for frying
1Place lentils and rice in a pot of water. Cover pot and refrigerate for 3-4 hours to soak.
2Drain lentils and rice. Place in a food processor with remaining ingredients. Pulse until a paste is formed. Season to taste.
3Heat vegetable oil over medium heat. Drop 2-ounce portions of batter into hot oil, gently pressing down with the back of a spatula to create a disc shape. Saute for 3-4 minutes on each side until golden brown.
4Remove from oil and drain on paper towels. Serve immediately.