Crispy Baked Spiced Lentil and Potato Cakes with Fresh Cilantro Chutney

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Spiced Lentil and Potato Cakes with Fresh Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Baked Spiced Lentil and Potato Cakes with Fresh Cilantro Chutney

Enjoy these deliciously crispy baked cakes made from hearty lentils, tender potatoes, and sweet green peas, perfectly spiced and paired with a vibrant fresh cilantro chutney. Ideal for a nourishing breakfast, lunch, or dinner, these cakes are baked to perfection for a satisfying crunch without deep frying.

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NUTRITION

585kcal
Protein
38g
Fat
12.9g
Carbs
85.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 medium potato (150g)

1/2 cup green peas (80g)

2 large eggs (100g total)

1/4 cup chopped onion (40g)

Olive oil spray

1/2 cup chopped cilantro (8g)

1 tablespoon lemon juice (15g)

1 small green chili (10g)

1 garlic clove (3g)

1 teaspoon ground cumin (2g)

1 teaspoon smoked paprika (2g)

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.

  • 2

    In a large bowl, mash the cooked potato until smooth. Add the cooked lentils, green peas, and chopped onion.

  • 3

    Crack in the eggs and mix well to bind the ingredients. Stir in the ground cumin, smoked paprika, salt, and black pepper.

  • 4

    Form the mixture into small patties, about 3-4 inches in diameter, and place them onto the prepared baking sheet.

  • 5

    Bake for 20-25 minutes, flipping halfway through, until the cakes are crisp on the edges and heated through.

  • 6

    For the chutney, combine cilantro, lemon juice, green chili, and garlic in a blender or food processor. Blend until smooth. Adjust seasoning with salt as needed.

  • 7

    Serve the crispy lentil and potato cakes warm with a generous drizzle of fresh cilantro chutney on top or on the side.

Crispy Baked Spiced Lentil and Potato Cakes with Fresh Cilantro Chutney

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Spiced Lentil and Potato Cakes with Fresh Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Baked Spiced Lentil and Potato Cakes with Fresh Cilantro Chutney

Enjoy these deliciously crispy baked cakes made from hearty lentils, tender potatoes, and sweet green peas, perfectly spiced and paired with a vibrant fresh cilantro chutney. Ideal for a nourishing breakfast, lunch, or dinner, these cakes are baked to perfection for a satisfying crunch without deep frying.

NUTRITION

585kcal
Protein
38g
Fat
12.9g
Carbs
85.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 medium potato (150g)

1/2 cup green peas (80g)

2 large eggs (100g total)

1/4 cup chopped onion (40g)

Olive oil spray

1/2 cup chopped cilantro (8g)

1 tablespoon lemon juice (15g)

1 small green chili (10g)

1 garlic clove (3g)

1 teaspoon ground cumin (2g)

1 teaspoon smoked paprika (2g)

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.

  • 2

    In a large bowl, mash the cooked potato until smooth. Add the cooked lentils, green peas, and chopped onion.

  • 3

    Crack in the eggs and mix well to bind the ingredients. Stir in the ground cumin, smoked paprika, salt, and black pepper.

  • 4

    Form the mixture into small patties, about 3-4 inches in diameter, and place them onto the prepared baking sheet.

  • 5

    Bake for 20-25 minutes, flipping halfway through, until the cakes are crisp on the edges and heated through.

  • 6

    For the chutney, combine cilantro, lemon juice, green chili, and garlic in a blender or food processor. Blend until smooth. Adjust seasoning with salt as needed.

  • 7

    Serve the crispy lentil and potato cakes warm with a generous drizzle of fresh cilantro chutney on top or on the side.