Lentil and Zucchini Cakes with Yogurt Sauce
By The Taste for Life Test Kitchen
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
- 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
- 1⁄2 yellow onion, minced
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 1⁄4 tsp ground coriander
- 1⁄4 tsp ground turmeric
- Ghee (clarified butter)
Directions
- Make yogurt sauce by whisking together yogurt, lemon juice, and cilantro. Add salt and pepper to taste. Set aside in fridge.
- Rinse lentils and soak in 2 cups of filtered water for 1 hour.
- Slice zucchini(s) into 1⁄4 by 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.
- 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.
- Heat a few tablespoons of ghee in a cast-iron skillet set over medium heat. Scoop out 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.
- 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, ★★★★★ Folate, ★★★ Vitamin B1 (thiamine), Vitamin B6, Phosphorus, ★★ Iron, Zinc, ★ Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Calcium, Magnesium, Potassium
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
