Are you ready to elevate your culinary game with a dish that's not only delicious but also packed with nutrition? Dive into the world of Italian flavors with our irresistible Red Lentil Cakes with Garlic and Sage! These golden-brown patties are a delightful blend of earthy lentils, aromatic garlic, and fragrant sage, making them the perfect addition to any meal or a standout appetizer for your next gathering. With just a handful of ingredients and a quick cooking time, you’ll be amazed at how easy it is to whip up this gourmet treat that will leave your taste buds dancing. Don’t miss out on discovering how to create these mouthwatering cakes that are sure to impress your family and friends!
Ingredients
- 1 cup red lentils
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 onion, chopped
- 1 egg
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Rinse red lentils thoroughly under cold water, removing any debris or stones. Drain completely.
- In a medium saucepan, combine rinsed lentils with 2 cups of water. Bring to a boil over high heat, then reduce heat to low and simmer for 10-12 minutes until lentils are soft and have absorbed most of the water. Drain any excess liquid and let cool for 5 minutes.
- In a large mixing bowl, mash the cooked lentils using a fork or potato masher until they form a slightly chunky paste.
- Add minced garlic, chopped sage, finely chopped onion, beaten egg, breadcrumbs, salt, and pepper to the mashed lentils. Mix thoroughly until all ingredients are well combined.
- Using clean hands, form the mixture into small patties approximately 2-3 inches in diameter and about 1/2 inch thick. Place formed patties on a clean plate.
- Heat olive oil in a large skillet over medium heat. The oil should be about 1/4 inch deep to ensure even frying.
- Carefully place lentil cakes into the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan, cooking in batches if necessary.
- Remove lentil cakes with a slotted spatula and drain on paper towels to remove excess oil.
- Serve hot, garnished with additional fresh sage leaves if desired. Can be accompanied by a yogurt dip or fresh salad.
Tips
- Rinse Thoroughly: Make sure to rinse the red lentils well to remove any debris or stones, ensuring a smooth texture in your cakes.
- Perfect Consistency: When mashing the lentils, aim for a slightly chunky paste. This will help the patties hold together while still providing a nice texture.
- Season Generously: Don’t be shy with the salt and pepper! Proper seasoning is key to enhancing the flavors of your lentil cakes.
- Forming Patties: Use wet hands to form the patties; this prevents the mixture from sticking and helps shape them neatly.
- Fry in Batches: To achieve that perfect crispy exterior, avoid overcrowding the skillet. Fry the cakes in batches to ensure even cooking.
- Drain Excess Oil: After frying, place the lentil cakes on paper towels to absorb any excess oil, keeping them light and crispy.
- Serving Suggestions: These cakes pair beautifully with a tangy yogurt dip or a fresh salad, adding a refreshing contrast to their savory flavor.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat them in a skillet for the best texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
