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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.