Lentils are packed full of fibre, iron, and protein and are essential to any vegetarian family’s diet. However, even if your family is not vegetarian, adding lentils to your weekly menu will benefit everyone. These Lentil Veggie Cakes are perfectly balanced and can be enjoyed as a main meal, lunchbox filler or afternoon snack.
Lentil Veggie Cakes
Increasing Variety, savoury snacks
Allergens: GF, NF
Contains: Eggs, Dairy
150g pumpkin, peeled, seeds removed, steamed and cooled
1x425g canned lentils, rinsed and drained
1 large egg
1 cup (150g) grated cheese, low-sodium
¼ cup (30g) coconut flour
¼ cup (35g) rice breadcrumbs
2 tbs (40ml) extra virgin olive oil, for drizzling
Season with sea salt and pepper
Preheat oven to 180°C (fan-forced) and line a baking tray with baking paper.
Place steamed pumpkin, lentils, egg, cheese, coconut flour and breadcrumbs into a high-speed food processor and process until lentils have broken up and everything is well combined (do not over process).
Shape mixture into small patties and place onto the baking tray.
Drizzle with some olive oil and bake for 20-30 mins, flipping over after 10 mins, until golden brown.
Serve with sweet potato wedges and Wholesome Child’s homemade tomato sauce.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
- Add 4 tsp of Wholesome Child Veggies+ to the mixture before mixing.
- Add 1-2 tsp Wholesome Child Veggies+ to the dipping sauce of choice.
Allergy advice and simple swaps:
- Swap pumpkin for sweet potato.
- For an egg-free version use a flax egg or omit egg.