Curried Lentil Cakes

Prep 20 mins

Cooking Chill for 2 hrs; Cook for 8 mins

Serves 4

We’re always quite keen on veggies in the Natural kitchen, but we’re really ramping up our love for the superpower of plants this January. Pack your meals with loads of spice and plant-based eating is anything but boring!

What you will need

  • 1 cup very finely chopped white onions
  • 1 Tbsp vegetable oil
  • 2 fat cloves garlic, finely minced
  • 1 heaped tsp finely grated fresh ginger
  • 3 Tbsp Natural Herbs and Spices Medium or Hot curry
  • 2 x 400g tins lentils, rinsed in a colander and left to drain for ten minutes to dry out
  • 6 Tbsp plain flour
  • 1 small egg
  • ½ tsp salt
  • Simple sambal of finely chopped tomatoes and red onions
  • 1 deseeded red chilli, finely diced
  • Large lettuce leaves
  • 2 Tbsp finely chopped coriander leaves
  • Chutney
  • Vegetable oil, for frying
  • Coriander


Start off by gently frying the onion in a non-stick pan with the oil until the onion is soft. Take care not to brown it! Once soft, add the ginger, garlic and curry spice and fry for a further minute. Then remove it from heat and set aside.

Next, place the lentils in a food processor with the egg and flour and blitz until velvety. Combine all the ingredients in a large bowl and mix thoroughly. Cover and place in the fridge for at least two hours to firm up.

Spoon 3 tablespoons of the mixture on a floured surface and use your hands to gently shape cakes. Flip them over to ensure both sides are lightly coated in flour. Fry over low heat in a non-stick pan with a bit of vegetable oil for four minutes each side.

To serve, place a lentil cake on a large lettuce leaf, top with sambal and chutney, fold closed like a little envelope and tuck in.


Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: