Crispy Lentil Cakes

Indians love making little pan-fried kebabs or cakes to serve with drinks when they have friends over. A different lifestyle means these now serve as a light meal instead but they remain very versatile. I have added some extra bits for flavour and crunch, you can add others if you like. These are great as they are and delicious with a side salad but in true Indian style, they would be served with a herby coriander chutney or a sweet and tangy tamarind one.
  • 6-8serves
  • 8mins prep
  • 25mins cook
Indians love making little pan-fried kebabs or cakes to serve with drinks when they have friends over. A different lifestyle means these now serve as a light meal instead but they remain very versatile. I have added some extra bits for flavour and crunch, you can add others if you like. These are great as they are and delicious with a side salad but in true Indian style, they would be served with a herby coriander chutney or a sweet and tangy tamarind one.
Made with
Classic Lentil Tarka Daal

Classic Lentil Tarka Daal

Share with friends

  • Facebook
  • Twitter
  • Email

Ingredients

  • 1 packet The Spice Tailor Classic Tarka Lentil Daal (lentils included)
  • ½ red pepper
  • 10g fresh coriander, leaves and stalks
  • 1 Indian green finger chilli or to taste
  • 1 small spring onion
  • 2 large slices of bread, crumbed
  • 200g floury potato, cooked whole and peeled (microwave is best and quick)
  • Vegetable oil to cook

Method

  1. Finely chop the pepper, coriander, chilli and spring onions (mostly green part)
  2. Heat 1 tsp. oil in a medium sized saucepan, add the spices from packet; cook for 30 seconds. Add the contents from the remaining pouches. Simmer for 6-7 minutes or until the lentils have really thickened. Cool completely (this can be done the night before).
  3. When the potato is done, peel and mash with a fork, mix with the chopped bits, crumbs and thickened lentils (if they don’t keep their form, add more crumbs). Add a little salt (around ¼-1/3tsp or to taste). Set aside for 10 minutes and form into little or large balls (depending on how big you want them). They should easily keep their shape.
  4. Heat a good splash of oil in a large non-stick frying pan. Gently flatten the balls into discs and add to the pan; adding as many as you can. Cook over a medium flame until golden on both sides. Drain on kitchen roll as you make the next batch. You might need to wipe the pan between batches.
  5. Serve hot as they are, with a side salad, with coriander chutney and a herbed yoghurt dip.

Related recipes

Spicy Lentil and Vegetable Cottage Pie
View Recipe
Chickpea and Vegetable Curry Handpies by Phoebe Conway
View Recipe
Black Lentil and Bean Tex-Mex Burgers with Guacamole
View Recipe
Spiced Chickpea Tacos with Avocado Crema
View Recipe
Quick Spiced Chickpea Falafels
View Recipe
Crispy Vegetable Roesti and Lentil Pan Pie
View Recipe
10-Minute Lentil and Bean Chilli
View Recipe
Spicy Goan Prawn Curry
View Recipe
Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
View Recipe
Vibrant Chickpea Daal Burger With Herby Mayo
View Recipe
Spiced Roasted Butternut Squash and Lentil Soup
View Recipe
Carrot and Lentil Soup
View Recipe
Keralan Coconut Curry
View Recipe
Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle
View Recipe
Spiced Chickpea Cakes with a Radish and Yoghurt Topping
View Recipe
Anjum’s Special Black Lentil Daal
View Recipe
Thai-Style Yellow Lentil and Vegetable Curry
View Recipe
Hot Spiced Chickpea Bruschetta With Fresh Tomato
View Recipe
Classic Tarka Daal with Cauliflower, Spinach and Ginger
View Recipe
Comforting Spiced Sprouts
View Recipe
Black Lentil Quesadillas
View Recipe
Delhi Black Lentil Daal
View Recipe
Punjabi Chickpea Masala Daal
View Recipe
Classic Tarka Daal
View Recipe
Bengali Coconut Daal
View Recipe