Thai Lentil Cakes with Makrut Lime Emulsion

Thai Lentil Cakes with Makrut Lime Emulsion

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 29, 2020.
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Ingredients

CAKES

  • 2 cans brown lentils, drained & rinsed
  • 1/2 red onion, finely diced
  • 2 eggs
  • 1-1 1/2 tsp Thai green curry paste
  • 1 Tbsp soy sauce
  • 1 pack patty breadcrumbs

SLAW

  • 1 capsicum, thinly sliced
  • 1 pack Thai dressing
  • 1 pack slaw
  • Zest & juice of 1/2 lemon
  • 1/2 bunch mint, chopped

TO SERVE

  • 1 pack makrut lime emulsion
  • 2 Tbsp chopped peanuts
  • 1/2 lemon, cut into wedges

Steps

  1. Prep lentil 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 lentil cakes. Heat 1 tsp oil in a fry-pan on medium-high heat and cook cakes, in batches, for 2-3 minutes each side, until brown and cooked through. Use 1 tsp more oil for second batch. Drain on a paper towel.
  4. While cakes cook, prep & make slaw. In a bowl, mix all slaw ingredients together and season.
  5. Serve lentil cakes on top of slaw and dollop over makrut lime emulsion. Sprinkle over peanuts and squeeze over lemon.

Nutritional Information

Energy 1627 kj
389 kcal
Protein 16.4g
Carbohydrate 36.7g
Fat 18.2g