Chilean Spiced Lentil Cakes with Salsa Pebre

Chilean Spiced Lentil Cakes with Salsa Pebre

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 9, 2018.



  • 1 cup jasmine rice
  • 1½ cups water

Lentil Cakes

  • 1 brown onion
  • 1 can lentils
  • 2 cloves minced garlic
  • 1 pack lentil spice
  • 1 egg
  • ½ cup panko breadcrumbs
  • Zest and juice of ½ lemon
  • ½ bunch coriander, chopped


  • ½ bag baby spinach *
  • 1 capsicum
  • 1 tomato
  • ½ bunch coriander, chopped

To Serve

  • 1 pack yoghurt


  1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for 8 more minutes. Do not lift lid during cooking
  2. Prep and cook onion and make cake mix Finely dice onion and drain lentils. Heat a drizzle of oil in a large pan on medium-high heat and cook onion for about 5 minutes, until golden. Add garlic and lentil spice and cook a further 1 minute, until fragrant. Transfer onion and lentils to a large bowl along with remaining lentil cake ingredients and ½ tsp salt. Mash until combined. If lentil mixture is too wet, add another 1/4 cup breadcrumbs
  3. Form and cook cakes Roll mixture into golf ball-sized balls and flatten slightly to make cakes. Wipe pan clean and return to a medium heat with a drizzle of oil. Cook lentil cakes for 2-3 minutes each side, until golden. Turn carefully to avoid breaking.
  4. Make salad Roughly chop spinach, thinly slice capsicum, dice tomato 1cm and toss in bowl with coriander and a drizzle of oil and vinegar. Season to taste. Cut lemon into wedges.
  5. Serve rice topped with lentil cakes, yoghurt, salsa pebre, salad and lemon wedges. For a little heat, sprinkle with chilli flakes.

Nutritional Information

Energy 2600 kj
621 kcal
Protein 25.0g
Carbohydrate 85.4g
Fat 23.3g