Lentil cakes with carrot and cumin
Eight small savoury cakes from the pan, warm or cold
Active: 25 min
260 kcal per person
12 g protein per person
Snack
Protein source: lentils · Carb source: lentils and rolled oats
Ingredients for 4 people
- 400 g lentils, canned, drained and patted dry
- 2 carrots, finely grated
- 60 g rolled oats, finely ground
- 10 tbsp ground flaxseed, with 3 tbsp of water into a gel
- 1 tsp ground cumin
- 2 tbsp oil for frying
- to taste salt and pepper
Method
- Stir the flaxseed with 3 tbsp of water and leave for 5 min.
- Mash the lentils coarsely and mix them with the carrot, ground oats, flaxseed, cumin, salt and pepper.
- If the mixture is too wet, put it in the fridge for a quarter of an hour.
- Shape eight flat cakes and fry them in the oil for 3 to 4 min per side until golden brown.
Tip
Lovely with the green herb sauce from Basics. Cold in the lunchbox they work too.
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Basic recipes used here
Keeps for 3 days in the fridge
Recommended brands per category are shown next to every ingredient the brand list knows.
peulvruchten
- AH · Albert Heijn
- Boni Selection · Colruyt
- Carrefour · Carrefour
- Delhaize · Delhaize
- Everyday · Colruyt
bouillon en kruiden
- Boni Selection · Colruyt
- Knorr · Delhaize, Colruyt, Albert Heijn, Lidl, Carrefour
- Verstegen · Delhaize, Colruyt, Albert Heijn, Carrefour
- Euroma · Delhaize, Albert Heijn
