Thai Lentil Cakes with Asian Slaw and Makrut Emulsion

Thai Lentil Cakes with Asian Slaw and Makrut Emulsion

Ready in 40 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, August 18, 2019.
Order Now
Order Now

Ingredients

CAKES

  • 1/2 can brown lentils, drained and rinsed
  • 1/4 red onion, finely diced
  • 2 Tbsp beaten egg
  • 1/2 tsp Thai green curry paste
  • 1 tsp soy sauce
  • 1 pack wholemeal breadcrumbs

ASIAN SLAW

  • 1 pack Thai dressing
  • 1/2 pack slaw
  • 1/2 carrot, grated
  • Juice of 1/4 lime
  • 1/2 bunch mint, chopped

TO SERVE

  • 1 Tbsp makrut lime emulsion
  • 2 tsp chopped, roasted peanuts
  • 1/4 lime, cut into wedges

Steps

  1. Prep cakes. Mash lentils in a bowl then add all remaining lentil cake ingredients and mix well to combine.
  2. Use a 1/4 cup measure and shape into patties, about 1.5cm thick.
  3. Cook cakes. Heat 1/2 tsp oil in a fry-pan on medium-high heat and cook patties for 2-3 minutes each side, until brown and cooked through. Drain on a paper towel.
  4. Prep Asian slaw. Mix all Asian slaw ingredients together in a bowl and season.
  5. Serve slaw topped with lentil cakes, makrut lime emulsion and peanuts. Squeeze over lime.

Nutritional Information

Energy 1723 kj
412 kcal
Protein 20.9g
Carbohydrate 38.3g
Fat 17.3g