PREP TIME: 15 mins | COOK TIME: 20 mins | TOTAL TIME: 35 mins | YIELD: 3
Craving spicy food? These spicy vegan lentil cakes will surely satisfy your cravings! These lentil cakes are incredibly easy and quick to throw together, they are protein-rich and packed with a spicy and smoky flavor that is to die for!
I am a fan of spicy food, and these spicy vegan lentil cakes have everything I need! The smoky flavor and perfect kick (that I can easily adjust depending on how I like my lentil cakes). This recipe has been one of my favorite recipes for years!
Ingredients
about 60 grams (½ c.) of flour of choice, I used some chickpea flour
200 grams (1 c.) of red lentils
1 medium onion, diced
2 bell peppers, I used one red and one yellow, chopped
1 small bunch of parsley, chopped
1 teaspoon spicy paprika
2 teaspoons smoked paprika
4 tablespoons psyllium husks, or one large egg
4 tablespoons nutritional yeast flakes
½ teaspoon chili flakes
oil, for frying
sea salt and ground pepper, to taste
How to make Spicy Vegan Lentil Cakes
Step 1: In a pot, add the lentils. Pour in enough water to cover the lentils. Allow them to boil for about 15 minutes, then take the pot off the heat.
Step 2: After straining the lentils, place them in a large bowl. Using a fork or a vertical blender, mash the lentils. Then, add the remaining ingredients except for the oil.
Step 3: Begin mixing everything until you have a sticky and easy-to-shape mixture. If the mixture ends up too wet, add more flour until it has a dough-like consistency. Or allow the mixture to rest in the fridge for about 10 to 15 minutes.
Step 4: Grease a non-stick pan with some oil. On the frying pan, put each patty and fry for about 2 minutes per side.
Note:
The lentil mixture can be refrigerated for up to 3 to 4 days. Make sure to cover the bowl with plastic foil.
Nutrition Facts:
Yield: 3, Amount Per Serving: Calories 408, Total Fat 19g, Carbohydrates 41g, Protein 18g
Spicy Vegan Lentil Cakes
Ingredients
- about 60 grams ½ c. of flour of choice, I used some chickpea flour
- 200 grams 1 c. of red lentils
- 1 medium onion diced
- 2 bell peppers I used one red and one yellow, chopped
- 1 small bunch of parsley chopped
- 1 teaspoon spicy paprika
- 2 teaspoons smoked paprika
- 4 tablespoons psyllium husks or one large egg
- 4 tablespoons nutritional yeast flakes
- ½ teaspoon chili flakes
- oil for frying
- sea salt and ground pepper to taste
Instructions
- In a pot, add the lentils. Pour in enough water to cover the lentils. Allow them to boil for about 15 minutes, then take the pot off the heat.
- After straining the lentils, place them in a large bowl. Using a fork or a vertical blender, mash the lentils. Then, add the remaining ingredients except for the oil.
- Begin mixing everything until you have a sticky and easy-to-shape mixture. If the mixture ends up too wet, add more flour until it has a dough-like consistency. Or allow the mixture to rest in the fridge for about 10 to 15 minutes.
- Grease a non-stick pan with some oil. On the frying pan, put each patty and fry for about 2 minutes per side.
