FeelGoodFoodie · by Yumna Jawad★ 4.9 (120)
Lentil Cakes
NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 38%
CARBS 43G43% OF CAL
12G FIBER0G ADDED6G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 18G41% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried lentil and mushroom cakes with a creamy lemon-dill yogurt dip. Hearty plant-based protein packed with earthy flavors. Works as a vegetarian main or elegant appetizer.
mainamericanbeans⚙️ food processor🍳 skilletgluten freevegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons olive oil (divided)
- ½ medium yellow onion (chopped)
- 8 ounces crimini mushrooms (sliced)
- 2 garlic cloves (sliced)
- 2 cups cooked brown lentils
- 1 cup rolled oats
- 2 large eggs
- 1 ½ teaspoon paprika
- 1 teaspoon salt
- ½ cup plain low fat yogurt
- 2 tablespoons fresh dill
- ½ lemon (zested and juiced)
- 1 garlic clove (finely grated)
- Kosher salt (to taste)
- black pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 20%·PRO 38%
CARBS 43G43% OF CAL
12G FIBER0G ADDED6G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 18G41% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 942mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 828mg
- Calcium
- 109mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 942MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.