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I honestly think even the biggest meat eaters would really love these mini cakes. They just hit all the right notes – crispy, crunchy, savory, spicy and then with a dollop of cool yogurt just brings it all home.



Total time

30 minutes






  • 2½ tbsp olive oil (divided)
  • ¼ medium yellow onion (minced)
  • 3 cloves garlic (minced)
  • 1½ cups cooked lentils
  • ½ cup panko breadcrumbs
  • 1 large egg
  • ¼ cup chopped fresh cilantro or parsley (divided)
  • 1 zest of medium lemon
  • 1 tbsp curry powder
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 pinch cayenne pepper
  • ½ cup plain Greek yogurt


  1. In a large nonstick skillet, heat 1 tablespoon olive oil to medium heat. Add minced onion and garlic and saute 1-2 minutes, until just soft. Transfer to a medium mixing bowl.

    To the mixing bowl add cooked lentils, breadcrumbs, egg, 2 tablespoons chopped cilantro/parsley, lemon zest, curry powder, salt, black pepper and cayenne. Use a potato masher, or your hands, to mash mixture together until it’s meatloaf-like consistency and all ingredients are thoroughly combined.

    Heat remaining 1 ½ tablespoons olive oil in the same large nonstick skillet to medium-high heat. Use a 2-inch cookie scoop to form balls of lentil batter.

    Form into mini patties and place in the hot oil. Cook pancakes about 2 minutes per side, until browned and crispy, working in batches if needed. Serve lentil cakes with dollops of Greek yogurt and sprinkle with remaining 2 tablespoons chopped cilantro/parsley.
  2. View the recipe instructions at The Gourmet RD

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