Indian Lentil Cakes with Cucumber Mint Raita

Every now and then I like to get fancy. With my cooking that is. Usually, I’m a pretty basic cook. I love to make tacos, chili, big salads, etc. They are simple, tasty, quick to make, and usually pretty healthy.

Actually, I think of myself as a lucky cook. I have a “talent” for throwing things together and having them turn out pretty darn delicious. Just as some people can follow a recipe, take a cooking class, really work at a creating a dish, yet it still doesn’t work, I can “make it work.” And really, it’s just luck.

That is actually one of the reasons that I started posting recipes here on the blog. I would never pretend to be a chef, or that this was a food blog. I just needed a way to keep track of the dishes that I prepared that turned out especially good!

Anyway, I usually do stick with the basics.  This dish, Indian Lentil Cakes with Cucumber Mint Raita, is me finding my fancy side. Based on a recipe I was given years ago by a local restauranteur (sadly no longer in business), I “made it vegan” by switching out the dairy products and eggs for a plant-based version.

Guess what? It tastes just as good!

Indian Lentil Cakes with Cucumber Mint Raita

Vegan Recipe: Indian Lentil Cakes with Cucumber Mint Raita

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Vegan/Vegetarian

Author: Debbie

Recipe type: Vegan

Cuisine: Indian

Serves: 6

Ingredients

• 1 cup mixed dried lentils (such as red, black, and mung )
• ½ cup basmati rice
• 2 teaspoons minced fresh ginger
• 1 Tablespoon minced garlic
• 1 Sserrano pepper, minced
• 2 cups chopped arugula
• 1 cup fresh or thawed frozen peas
• ½ cup fresh cilantro
• ½ cup chopped sweet onion
• 2 teaspoons each salt and pepper
• ½ cup coconut oil
• For Raita:
• 2 cups non-dairy yogurt, plain
• ½ cup chopped peeled seeded cucumber (I love the Persian cucumbers that do not need to be peeled and seeded)
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh mint
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon raw agave syrup
• 2 teaspoons coconut oil
• 1 Tablespoon brown mustard seeds
• 1 Tablespoon cumin seeds
• 2 teaspoons chopped garlic

Instructions

1. Rinse lentils and rice, cover with water and soak for 3-6 hours.
2. Drain and transfer to food processor. Add ginger, garlic, and Serrano. Process to a grainy paste. (add a few tablespoons of water if needed). Add arugula, peas, cilantro, onion, salt, and pepper -pulse several times until well combined.
3. Heat a few Tablespoons coconut oil in a skillet and add ¼ cupfuls of batter.
4. Fry until golden, flattening and flipping as needed.
5. Add more oil, if needed between batches. Serve w/ Raita
6. For the Raita:
7. In a medium bowl mix yogurt, cucumber, cilantro, mint, lemon, and agave.
8. Heat coconut oil in small skillet on medium heat.
9. When hot add mustard seeds, once they start to pop, add cumin seeds stirring just about 10 seconds, add garlic stirring for a few more seconds.
10. Quickly add to the yogurt mix. Stir to combine. Add salt and pepper to taste.

Notes

Vegan

3.5.3251

Check out these other delicious Indian recipes!

Chana Masala: Quick and Easy Curried Chickpeas

Spicy Indian Salad with Mint Lime Dressing

Do you like to get fancy with your food? Or are you, like me, fond of simple recipes?

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Meatless Monday with Sarah and Deborah
Meatless Monday with Annmarie  and Dixya
Tuesdays on the Run with Marcia, Erika, and Patty
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