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, made without gluten-containing ingredients, and seriously good. Serve them as a starter, snack, or stack them in a wrap for a proper meal.
Serves: 2 | Prep time: 4 minutes, plus soaking the lentils overnight | Cook time: 16 minutes
What You Need
- 1 cup split Bengal gram, soaked overnight 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
- Blend or mash soaked lentils until a rough paste forms (some texture is great).
- Mix in KABO Curry Masala, salt, herbs, and grated vegetables if using.
- Shape into small round cakes about 1.5cm thick.
- Heat oil in a non-stick pan over medium heat.
- Cook lentil cakes for 3–4 minutes each side until deep golden and cooked through.
- 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.
