Thai Lentil Cakes with Asian Slaw and Makrut Emulsion
Fresh Start Lite 20
This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 13, 2018.
THAI LENTIL CAKES
- 2 cans brown lentils
- ½ red onion, finely diced *
- 2 eggs
- 1-1½ tsp Thai green curry paste
- 1 Tbsp soy sauce
- 60g wholemeal breadcrumbs
- 2 tsp oil
- 1 capsicum
- 3-4 Tbsp mint
- 1 sachet Thai dressing
- 1 bag Japanese slaw
- 1/3 bag baby spinach *
- Zest and juice of ½ lime
- ½ lime
- 100g makrut lime emulsion
- 1 pack chopped, roasted peanuts
- 1 Drain and rinse lentils, draining again well. Place lentils in a large bowl and mash well using a potato masher.
- 2 Add all remaining Thai lentil cake ingredients (except oil) to bowl and mix well to combine.
- 3 Using a ¼ cup measure and clean, damp hands, shape mixture into patties, about 1.5cm-thick.
- 4 Heat oil in a large fry-pan on medium-high heat. Cook patties, in batches, for 2-3 minutes each side, until browned and cooked through. Set aside on a paper towel to drain.
- 5 While patties cook, thinly slice capsicum and mint leaves. Add both to a medium bowl, along with all remaining Asian slaw ingredients. Toss to combine and season to taste.
- 6 Cut remaining lime into wedges.
- 7 To serve, divide slaw and Thai lentil cakes between plates. Top with a dollop of makrut lime emulsion and sprinkle over peanuts. Serve with a wedge of lime to squeeze over.
- SERVES 4
- Energy: 1697 kj / 406 kcal
- Protein: 17.9g
- Carbohydrate: 33.5g
- Fat: 21.1g
- Pantry staple
- * Shared ingredient with another recipe