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Red Lentil Cakes

These delicious red lentil cakes are crowd pleasers. Not only are they nutritious, but they are also packed full of flavour and fun to make! They have a great texture and if you’re craving a burger-style dinner they go great with our Vegan Sliceable Yellow Cheese and Keto Vegan Bread Rolls recipes. In the unlikely occasion that you have leftovers, you can also eat them cold in a salad for a delicious lunch.

Recipe: Red Lentil Cakes

Makes: approx 6 patties


1 cup dried red lentils
3 tbs kibbled onion
3 tbs psyllium husk
1/4 cup nutritional yeast
2 red peppers- finely chopped
2 tsp smoked paprika
1/2 tsp vegetable bouillon powder
1/2 tsp ground cumin
1/2 cup chickpea/gram flour
1/2 tsp salt


Cook the red lentils and press into a sieve to drain very well*

Add all ingredients to a mixing bowl and mix together well. Allow to sit for a few minutes for the psyllium to work and until the mix holds together firmly. Form patties with your hands and either oven bake on a lined baking sheet at 180ºC for approx 20 minutes (flip after 15 mins) or pan fry for a few minutes on each side until golden.

*I originally used a nut milk bag to get a very well strained result BUT I found I needed to add a splash of water back to the mix, so I don’t think this degree of ‘dryness’ is required.


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