Lentil and Zucchini Cakes with Yogurt Sauce
Prep Time
1 hour, plus 1 hour soak time for lentils
Number of Servings
Makes 4 Cakes
Ingredients

Yogurt Sauce

  • 1 cup plain yogurt
  • 2 Tbsp lemon juice
  • [q:1/4] cup chopped cilantro
  • Salt and freshly ground black pepper

Lentil and Zucchini Cakes

  • 1 cup red lentils
  • 2 small or 1 medium zucchini
  • [q:1/2] yellow onion, minced
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper
  • [q:1/4] tsp ground coriander
  • [q:1/4] tsp ground turmeric
  • Ghee (clarified butter)
Directions
  1. Make yogurt sauce by whisking together yogurt, lemon juice, and cilantro. Add salt and pepper to taste. Set aside in fridge.
  2. Rinse lentils and soak in 2 cups of filtered water for 1 hour.
  3. Slice zucchini(s) into [q:1/4] by [q:1 1/2]-inch size matchsticks. Place zucchini pieces in a colander set over a bowl. Add onion, garlic, and 1 teaspoon of salt. Toss to combine. Let vegetables sit for 30 minutes so liquid releases. Discard liquid. Pat vegetables dry with a clean towel to remove excess moisture.
  4. Drain lentils and transfer them to a food processor. Add coriander, turmeric, and salt and pepper to taste. Pulse until a purée forms. Transfer mixture to a medium bowl and add zucchini mixture.
  5. Heat a few tablespoons of ghee in a cast-iron skillet set over medium heat. Scoop out [q:1/4]-cup of lentil mixture and add to skillet, flattening to form a cake shape. Repeat 3 more times to make a total of 4 cakes. Cook until underside of each cake is golden brown, about 3 minutes. Flip each cake over and cook for an additional 3 minutes. Repeat to cook remaining cakes.
  6. Serve with yogurt dipping sauce.
Nutrition Info
4 cakes: 339 Calories, 15 g Protein, 38 g Carbohydrates, 6 g Fiber, 15 g Total fat (9 g sat), 327 mg Sodium, [nut:5] Folate, [nut:3] Vitamin B1 (thiamine), Vitamin B6, Phosphorus, [nut:2] Iron, Zinc, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Calcium, Magnesium, Potassium