Lentil cakes served with lemon, cucumber and Greek yoghurt.

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.

Julia Gartland

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.


Quinoa cakes:

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

To serve:

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.  



A New York-based photographer, food stylist and self-taught cook. 

BLOG: sassy-kitchen.com.

INSTAGRAM: @sassykitchen.

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