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Red Lentil And Zucchini Cakes Recipe (with Video)

Not pescatarian, Shellfish-free, Dairy-free
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Discover our Red Lentil And Zucchini Cakes Recipe, a American recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 20min


For the cakes
- 0.5 cup Red lentils
- 2 cup Water, boiling
- 2 Zucchinis, grated
- 0.5 cup sweet corn
- 0.5 Onion, chopped
- 2 clove Garlic, chopped
- 0.5 cup Chickpea flour
- 0.5 tsp Dried oregano
- 1 tsp Cumin
- 0.5 tsp Paprika
- 1 Tbs chia
- pinch salt and fresh black pepper
- 1 Tbs Olive oil
To serve
- 0.5 Cucumber, cut in thick half-moon cuts
- 2 red beefsteak tomatoes
- 0.25 Red onion, sliced
- 2 Tbs Olive oil
- 1 Tbs Lime juice
- 1 Avocado, cut in eighths
- pinch salt and fresh black pepper
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For the cakes
1. Boil the lentils in water for 15 minutes or until they are soft but still firm.
2. Place the zucchini on a clean cloth and squeeze out as much water as you can. Mix the zucchini with the lentils, corn, onion, water, flour, spices, salt and pepper. Mix until it’s fully incorporated and shape the cakes with your hands. Heat the oil in a pan and cook each cake for 3 minutes on each side or until golden brown and cooked in the center.
To serve
1. Mix all the ingredients in a bowl until fully incorporated. Serve the cakes with this salad on the side. Share and enjoy.
1. Squeezing the zucchini helps to shape the cakes and to keep them golden and crunchy.

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