Spicy Asian Carrot and Lentil Cakes

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This week I’m bringing you my amazing Spicy Asian Carrot and lentil cakes or should I say spicy carrot and lentil burgers. These carrot and lentil cakes are packed full of flavors. Think peanut butter flavors, carrots, spring onions, herbs, lots of spices all covered in crunchy sesame seeds. They are so incredibly tasty and completely vegan.
There’s nothing quite like a deliciously juicy veggie burger during summer. And these vegan carrot lentil cakes are so extremely good and pretty healthy too.

We’re talking crispy outsides, tender spicy insides, and a gorgous golden color. Not to mention these cakes are loaded with nutrition. It doesn’t get much better than this.

These carrot cakes are also really easy to make. Apart from cooking the lentils (unless you buy cannes lentils – in that case you can skip this step) and steaming the carrots, these easy cakes are made by the magic of a food processor. Just how I like it.

What’s great about these Spicy Asian Carrot and Lentil Cakes

• Super easy to make – the food processor takes care of all the chopping and mixing for you
• Vegan and gluten free
• Healthy and packed with nutrients
• Freezer friendly – make in advance and freeze for later
• Versatile – serve with salads or in burgers
• Ideal for Barbeques
• Use leftover for next days healthy lunch
• A crowdpleaser – kids and adults adore these

Nut allergies

If you’re allergic to nuts, you can replace the almond flour with the same amount of bread crumbs. Bread crumbs are amazing in this recipe. They bind everything together and has a neutral flavor that enhances all the other ingredients.
You can just leave the peanut butter out of the recipe and add a tablespoon more lentils.
For the sesame seeds, you can either leave them out alltogether or replace them with bread crumbs. Rolling the patties in bread crumbs gives them a deliciously crunchy exterior. Just add extra salt, pepper and any herbs you want to the bread crumbs and cover the patties as you normally would.

How to cook these Spicy Asian Carrot and Lentil Cakes

You can cook them the easy way like I usually do, and just bake them in the oven. It cuts down on your kitchen work and cuts back on the calories, because you don’t have to add extra oils. Plus, I like that it allows me time to clean up the kitchen counters and prep salads and burgers.
But you can also fry these cakes in a skillet with coconut oil. They only need about 3 minutes on each side or just cook until the sesame seeds are golden and crispy.

How are these Spicy Asian Carrot and Lentil Cakes made? It’s so easy:

Instructions

• Steam the carrots in a steamer for 20 minutes or until they are tender.
• Pour the rinsed red lentil into a pot and cover with the water. Cover with a lid and let the water come to a boil. Turn the heat down to medium (the water should bubble a little, but not boil) and let the lentils cook for 15 minutes or until tender. If needed, add more water to the lentils. When they’re donw, strain them and set aside.
• Preheat oven to 400F and line a baking tray with baking paper.
• In a food processor, add the steamed carrots, lentils, hemp seeds, peanut butter, lemon juice, chili sauce, herbs and spices and pulse until everything is combined and forms a dough (20 pulses or so).
• Using your hands or two spoons, form the mixture into 1″ thick patties until you have 10-12 patties. The mixture can be a little wet and sticky to at this stage, but they will become more firm in the oven.
• Pour sesame seeds and a little salt onto a plate and roll each patty in the mixture until all the patties are coated in sesame seeds.
• Place the patties on the lined baking sheet and bake them in the oven for 12-15 minutes or until the patties are golden and firm when you press it.Serve the patties with a side of salad or in a burger with all your favorite toppings.Enjoy.

Easy Tomato Avocado Salsa

I like to serve my Spicy Asian Carrot and Lentil Cakes with a side of my Easy Tomato Avocado Salsa, because it’s so fresh, delicious and simple to make. And if there’s one thing I like, it’s an easy-to-make and very tasty dinner.