Healthy full flavour lentil cakes, crispy on the outside, sweet melt inside.

These lentil cakes are a revelation — golden and crispy on the outside, soft and gently spiced on the inside. Made with KABO Curry Masala, they're packed with plant protein, naturally gluten-free, and seriously good. Serve them as a starter, snack, or stack them in a wrap for a proper meal.

What You Need

• 1 cup red lentils, soaked for 30 minutes and drained
• 1 tsp KABO Curry Masala
• 1 tbsp oil (plus extra for frying)
• Salt to taste
• Fresh coriander or mint, finely chopped
• Optional: grated zucchini or carrot

Method

1. Blend or mash soaked lentils until a rough paste forms (some texture is great).
2. Mix in KABO Curry Masala, salt, herbs, and grated vegetables if using.
3. Shape into small round cakes about 1.5cm thick.
4. Heat oil in a non-stick pan over medium heat.
5. Cook lentil cakes for 3–4 minutes each side until deep golden and cooked through.
6. Serve with yoghurt, mint chutney, or a simple green salad.

Chef's Tip

These also work beautifully in an air fryer at 190°C for 10 minutes — spray lightly with oil before cooking for a crispy exterior with less fuss.

Explore all KABO curry blends