Lentil cakes served with lemon, cucumber and Greek yoghurt.
Lentil Quinoa Cakes
Julia Gartland from the Sassy Kitchen blog creates yummy and beautiful recipes for H&M Life. This week: inspiring lentil, kale and quinoa cakes with a hippie twist.
These fancy, savoury cakes are a (meat-free) powerhouse of a meal. Their Middle Eastern flavours are always inspiring, and pack a memorable punch. As always, I love a little bit of a hippie twist, making these as wholesome as they are tasty. These cakes are a perfect dish for entertaining, and one you can make stress-free and in advance.
Although I love serving them with cucumber, fresh herbs and labneh - these quinoa lentil cakes can go with pretty much anything. Try them on a bed of arugula, in a pita, or on their own. I promise you’ll want seconds.
FRENCH LENTIL, KALE & QUINOA CAKES WITH DILL LABNEH & CUCUMBER (SERVES 4)
1/2 cup French lentils, dried
1/2 cup beluga lentils, dried
1/2 cup quinoa, dried
1/2 red onion, small diced
3 garlic cloves, minced
1 tablespoon capers + 1 tablespoon caper juice
1 lemon, juice and zest
1/2 cup lacinato kale, chopped
2 tablespoons fresh dill, roughly chopped
2 eggs, whisked
2 tablespoons chickpea flour
Sea salt to taste
Freshly ground pepper
1/2 cup labneh or Greek yoghurt
1/4 cup fresh dill, roughly chopped
1 lemon, cut into wedges
4-5 mint leaves, sliced thin
Handful of frisee
1/2 cucumber, sliced paper thin
Drizzle of olive oil
Preheat oven to 375 degrees. In a large saucepan, add green and French lentils with enough salted water to cover by 3-4 inches. Bring to a boil, then simmer for 25-30 minutes or until tender. Drain and rinse, set aside to cool. In another saucepan, add quinoa with 1 cup of water and sea salt to taste. Bring to a boil, then simmer for 15-20 minutes or until water is absorbed and quinoa is fluffy.
In a large mixing bowl, combine all quinoa cake ingredients. Use your hands to combine well, mashing the ingredients a bit. Season to taste, then cover and chill mixture for 20 minutes. Then use your hands to form patties (will make about 12-14 small patties). Put on a parchment-lined baking sheet and bake for 15-20 minutes, flip the savoury cakes, then bake for another 5 minutes. Set aside to cool for 5 minutes.
To serve, smear some labneh in each serving dish, layer lentil quinoa cakes and top with fresh dill, mint, frisee and cucumber. Serve with lemon wedge, a drizzle of olive oil and flaky sea salt.