Thai Lentil Cakes with Asian Slaw and Makrut Emulsion

Thai Lentil Cakes with Asian Slaw and Makrut Emulsion

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 17, 2019.



  • 2 cans brown lentils, rinsed and drained well
  • ½ red onion, finely diced
  • 2 eggs
  • 1-1½ tsp Thai green curry paste
  • 1 Tbsp soy sauce
  • 1 pack wholemeal breadcrumbs

Asian Slaw

  • 1 capsicum, thinly sliced
  • 1 pack Thai dressing
  • 1 pack slaw
  • 2 carrots, grated
  • Zest and juice of ½ lime
  • ½ bunch mint, chopped

To Serve

  • 1 pack makrut lime emulsion
  • 1 pack chopped peanuts
  • ½ lime, cut into wedges


  1. Prep cakes. Mash lentils in a bowl then add all remaining lentil cake ingredients and mix well to combine. Use a ¼ cup measure and shape mixture into patties, about 1.5cm thick.
  2. Cook cakes. Heat 1 tsp oil in a fry-pan on medium-high heat and cook patties, in batches, for 2-3 minutes each side, until brown and cooked through. Use 1 tsp more oil for second batch. Set aside cakes on a paper towel to drain.
  3. Prep Asian slaw. Combine all Asian slaw ingredients together in a medium bowl and season.
  4. Serve lentil patties on top of slaw and dollop over makrut lime emulsion. Sprinkle over peanuts and squeeze over lime.

Nutritional Information

Energy 1778 kj
425 kcal
Protein 19.0g
Carbohydrate 33.6g
Fat 22.7g