About the Recipe

As a plant-based foodie, I’m always looking for new ways to eat lentils.

I mean… Have you tasted their amazing nutty, earthy flavour?  Not to mention how filling and satisfying the are. And don’t even get me started on their outstanding nutritional value (hello stabilized blood sugar, high protein, and happy digestive health!) With this kind of line up, it makes it hard to pass up these little legumes.

And my new favourite dishes are these spicy cajun lentil cakes.

These vegan, gluten-free lentil cakes are protein-rich, hearty, and completely satisfy the spicy food lover! What’s great is that they are also easy to make, and you can always play with your ingredients, spices and flours to change up the taste.

They can also be enjoyed in so many different ways! Whether you want to eat them over a bed of greens, stuff them in a pita (or collard greens), pair them up with some roasted veggies, or just enjoy them on their own… you’re bound to enjoy them.

ABOUT THE EXPERT
Sairah Pettes

Sairah works with Healthoholics as an Interdepartmental Assistant. You’ll see her at our reception desk, managing our bulk food section, and receiving inventory. Behind the scenes, Sairah is taking an active role in maintaining our website, e-store and more!

When she’s not at Healthoholics, Sairah is changing the world as a Body Positive, Intuitive Eating Coach.

The Recipe

Cajun Lentil Cakes

Prep Time:
25 mins
Serves:
10
Cook Time:
20 mins
Author:
Sairah Pettes
Total Time:
45 mins
Recipe
Ingredients:
  • 1 cup red lentils
  • 1 medium onion, finely diced into very small pieces
  • 1 red bell peppers, finely diced into very small pieces
  • 1 yellow bell pepper, finely diced into very small pieces
  • 4 Tbsps psyllium husks or ground flaxseed
  • 4 Tbsps nutritional yeast
  • ½ cup chickpea flour
  • ¼c parsley, chopped
  • 2 tsps paprika
  • 2 tsp cajun seasoning
  • himalayan pink salt and fresh ground pepper, to taste
  • 1 tbsp coconut oil, for frying
Instructions:
  1. Add measured out lentils into a small pot and cover with 1½c water.
  2. Put on high heat, and bring to a boil.
  3. Once you bring the lentils to a boil, lower to medium heat and cook for 15 minutes.
  4. While lentils are cooking, finely dice the onions and peppers.
  5. After cooking the lentils for 15mins, remove from heat and immediately strain the excess water.
  6. Be sure to strain the lentils well! Once strained put them into a large bowl and start mashing.
  7. Add the remainder of the ingredients to the boil, except for the coconut oil.
  8. Mix all the ingredients together until you’re left with a sticky, combinable texture. If the mixture doesn’t shape well, you can always add more flour, or let it set in the fridge for 10-15 minutes.
  9. Once you’ve shaped the patties, add the coconut oil to a non-stick pan and let it fry for about 2 minutes per side.

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