Thai Lentil Cakes with Slaw & Peanuts

Need some meat-free Monday inspiration? Look no further! Whip up our tasty Thai lentil cakes, instead.

Thai Lentil Cakes with Slaw & Peanuts

Servings 2
Total Time 40 mins


Lentil Cakes

  • ¼ red onion finely diced
  • 1 can brown lentils drained & rinsed
  • 1 egg
  • ¾ tsp Thai green curry paste
  • ½ Tbsp soy sauce
  • 25 g wholemeal breadcrumbs
  • 1 tsp oil


  • ½ capsicum thinly sliced
  • 75 g slaw
  • 2 Tbsp soy sauce
  • ½ lime juiced

To Serve

  • 2 Tbsp mayonnaise
  • ½ lime juiced
  • 15 g chopped peanuts


  • Prep onion and lentils. Mash lentils in a medium bowl, then add all remaining cake ingredients (except oil) and mix well to combine. Use a ¼ cup measure to shape mixture into patties, about 1.5cm thick.
  • Heat oil in a medium fry-pan on medium-high heat and cook lentil cakes, for 2-3 minutes each side, until brown and cooked through. Set aside to drain on a paper towel.
  • Prep capsicum and toss in a medium bowl with slaw, soy sauce and first measure of lime juice. Season to taste with salt and pepper. In a small bowl, stir together mayonnaise and remaining lime juice.
  • Serve slaw topped with lentil cakes, mayonnaise and peanuts.

Meet the Chef

Amber ‘Agria’

Amber ‘Agria’ is the brain and taste buds behind our Gourmet and Fresh Start Bags! Her favourite part of the role? Creating the recipes and eating them, of course! When it comes to local, New Zealand produce, Amber sure is a pro. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around.

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