Need some meat-free Monday inspiration? Look no further! Whip up our tasty Thai lentil cakes, instead.
Thai Lentil Cakes with Slaw & Peanuts
Ingredients
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
Slaw
- 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
Instructions
- 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.
