Chilean Spiced Lentil Cake with Salsa Pebre

Chilean Spiced Lentil Cake with Salsa Pebre

Ready in 50 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 9, 2018.



  • 1½ cups jasmine rice
  • 2¼ cups water

Lentil Cakes

  • 1 brown onion
  • 2 cans brown lentils
  • 2 cloves minced garlic
  • 1½ Tbsp lentil spice
  • 2 eggs
  • Zest and juice of 1 lemon
  • ½ bunch coriander, chopped


  • ¾ bag baby spinach
  • 1 capsicum
  • 2 tomatoes
  • ½ bunch coriander, chopped

To Serve

  • 1 pack veggie salsa pebre
  • 1 pottle 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 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. Add lentils to a large bowl and mash. Add onion and remaining lentil cake ingredients with ½ tsp salt to bowl with lentils and mix until combined. If lentil mixture is too wet, add another ¼ cup breadcrumbs
  3. Form and cook cakes Use clean hands to roll mixture into golf ball-sized balls and flatten slightly to make cakes. Wipe out pan and return to a medium heat with a drizzle of oil. Cook lentil cakes in batches, for 2-3 minutes each side, until golden. Turning carefully to avoid breaking.
  4. Make salad Roughly chop spinach, thinly slice capsicum, dice tomatoes 1cm and toss in bowl with coriander and a drizzle of oil and vinegar. Season to taste.
  5. Serve rice topped with lentil cakes, salad, salsa pebre and yoghurt. For a little heat, sprinkle with chilli flakes.

Nutritional Information

Energy 2332 kj
557 kcal
Protein 21.6g
Carbohydrate 80.9g
Fat 20.4g