Lentil Cakes
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
500
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 77.7 μg | (130 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 726 mg | (18 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams tan Lentils
- 100 grams red Lentils
- salt
- 50 grams scallions
- 30 grams ginger
- 2 egg yolks
- 100 grams breadcrumbs
- freshly ground peppers
- ½ tsp Cumin
- vegetable oil (for frying)
- 200 grams Sour cream
- 1 Tbsp lemon juice
- 2 Tbsps scallions
Preparation steps
1.
Soak tan lentils in salted water for about 25 minutes. Boil, then add the red lentils and cook for another 15 minutes. Drain and puree. Rinse scallions. Peel ginger. Mince scallions and ginger.
2.
Combine pureed lentils, scallions, ginger, egg and bread crumbs. Season with salt, pepper and cumin. Knead to form a dough. Use a tablespoon to divide dough into small balls. Heat oil in a nonstick pan. Flatten balls and fry in hot oil on both sides until golden brown, about 3 minutes. Repeat until all dough is cooked.
3.
Combine sour cream, lemon juice and chives. Season with salt and pepper to taste.
Serve warm lentil cakes with sour cream mixture.
