Print
These Sun-dried Tomato Lentil Cakes are easy to throw together, packed with protein, vegetarian and great for babies!

Sun-dried Tomato Lentil Cakes


  • Author: Kelsey
Scale

Ingredients

  • 1 cup red lentils
  • 3 cups vegetable stock
  • 1 egg
  • 1 cup raw cauliflower rice
  • ¾ cup almond flour
  • ½ teaspoon garlic powder
  • ½ cup sun-dried tomatoes, chopped
  • ½ teaspoon salt
  • 1 tablespoons avocado oil

Instructions

  • In a saucepan combine 3 cups of stock to 1 cup of dry lentils. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, about 15-20 minutes.
  • Transfer to a bowl and place in the fridge to cool down.  
  • Once cool, combine lentil with egg, cauliflower rice, almond flour, garlic powder, sun-dried tomatoes and salt.
  • Place a large skillet over medium high heat and drizzle in the avocado oil.
  • Scoop lentil mix into the pan and use the back of a spatula with some oil on it to press them down into cakes.
  • Cook for 4 minutes then flip and cook for another 4 minutes until cooked through, browned on both sides and they hold together.

Notes

If your lentils are firmer instead of pressing them with the spatula, take the scoop and hand roll/form it before placing into the pan.