These hearty, but yet light and delicious zucchini, lentil cakes are so satisfying. Each bite is filled with creaminess from the zucchini and parmesan and texture from the lentils. Dip in the zesty lemon yogurt sauce and I swear you will not be able to stop eating these! To round out the meal, a nourishing and simple quinoa salad with tomatoes that burst in your mouth to give a meal filled with so many flavors and textures, you will love it.
Course
Main Course, Side Dish
Cuisine
American, Mediterranean
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings2people
AuthorCarrie Tyler
Ingredients
1large zucchini2 cups grated
¼cupscallion finely sliced
2eggsslightly beaten
¾cupcooked lentilsdrained (cook according to directions on bag)
½cupflour
½cupparmesanfreshly grated
½teaspoonground black pepper
½teaspoonsalt
2 ½tablespoonsolive oil
½cupGreek yogurt
1lemon
½cupQuinoauncooked
1small tomato
Instructions
Preheat oven to 275 degrees.
Cakes:
Take lentils out of fridge and bring to room temperature. Using fork, mash lentils before adding to zucchini mixture.
Add ¼ cup scallion finely sliced (save 1 Tbls for yogurt sauce), flour, and parmesan and stir so flour coats all ingredients
Add egg, salt, and pepper and stir to combine.
Note: If the mixture seems too thin, add additional flour, a little at a time, until it thickens up.
Divide the mixture loosely in the bowl into 6 equal cakes.
Add oil to a large skillet, heat to medium, add pancakes and cook about 4-5 minutes on each side or until browned.
Place cooked cakes on a cookie sheet and keep warm in the oven until all cakes are done.
Sauce:
Add Yogurt to a small bowl with 1 Tbls finely sliced scallion.
Add the zest from 1 lemon, then quarter the lemon and add the juice from 1 quarter. Add salt & pepper to taste
Quinoa:
Take out pre-prepped and cooled Quinoa
Dice the tomato and add to quinoa. Add the juice from ½ of the lemon and 1 teaspoon olive oil. Add salt & pepper to taste