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Carrot-Lentil Cakes

Updated: Jun 7, 2018

Carrot Lentil Fritters

Straight from Blissful Basil | Serves: 10-12 patties | 1.5 hours


Carrot-Lentil Cakes

3 cups peeled and roughly diced #carrots (about 4–5 large carrots)

1 cup split red #lentils, thoroughly rinsed

2 cups water

1 cup old-fashioned rolled #oats, divided

2 cloves garlic, smashed and peeled

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon fine grain sea salt or to taste

1/8 teaspoon cayenne pepper

Freshly ground black pepper, to taste

1 cup heaping stemmed and finely chopped lacinato "Dino" kale

1/2 cup raw pepitas, shelled pumpkin seeds

1/3 cup chopped fresh chives

1/4 cup shelled hemp seeds

1/4 cup chopped fresh cilantro leaves, tough stems removed

Garlic-Herb Tahini Sauce

1/3 cup tahini

1/4 cup cilantro, tough stems removed

1/4 cup flat-leaf parsley, tough stems removed

1 cloves to 2 garlic, smashed and peeled

2 1/2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar or apple cider vinegar

2 tablespoons filtered water, as needed

1/4 teaspoon sea salt

Freshly ground black pepper


For the Carrot-Lentil Cakes

Steam the carrots in a steamer or over the stove for 25 minutes, or until fork-tender.

While the carrots are steaming, add the rinsed lentils and water to a medium saucepan. Bring to a boil, reduce heat, and simmer, uncovered, for 10 to 12 minutes, or until tender. If needed, add more water to keep the lentils submerged. Strain and set aside.

Preheat the oven to 400F. Line a large baking sheet with parchment paper or silpat.

Add the steamed carrots, cooked lentils,1/2 cup of the rolled oats, garlic, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor. Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.

Transfer the mixture to a large mixing bowl, and add the reserved 1/2 cup rolled oats, chopped kale, pepitas, chives, hemp seeds, and cilantro. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape.

Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture. Form the mixture into a patty that is 1-inch thick and just shy of 3 inches in diameter, and transfer to the lined baking sheet. Repeat with the remaining mixture. You should have 10–12 patties. (Note: the uncooked mixture is damp and can be a bit challenging to form and compact into patties, but I promise they're worth the effort.)

Bake the patties for 23 to 25 minutes, or until the bottoms are golden-brown and they feel gently set but not firm.

Remove from the oven and cool completely on the pan before moving. They'll continue to firm up as they cool

For the Garlic-Herb Tahini Sauce

Add all ingredients to a food processor and process until emulsified and the sauce just begins to take on a soft green color. The herbs should be very finely chopped. Transfer to an airtight jar or container and refrigerate until ready to serve.

What I ate and drank today (1/15/2018)

Egg and cheese sandwich

1/2 cup of leftover sweet potato soup

Celery with reduced fat peanut butter

1/2 cheese and mustard sandwich

3 carrot patties

Side of steamed kale

1/2 cup of coffee

96 oz of water

Propel water


None (in prep for labwork)

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