High-Protein Lentil Cakes with Garlic Sauce – A Hearty Vegetarian Meal

If you’re looking for a flavorful, high-protein vegetarian meal that’s easy to make and packed with nutrients, these crispy lentil cakes with creamy garlic sauce are a must-try! Made with hearty lentils, savory mushrooms, and crunchy walnuts, these patties are pan-seared to perfection for a satisfying texture.

What makes this recipe truly stand out is the rich and velvety garlic sauce, which adds an irresistible depth of flavor. Whether you’re serving these lentil cakes as a main dish, a protein-packed snack, or even a burger alternative, they’re sure to become a household favorite.

This dish is:

• Protein-Packed & Filling – A great meat-free alternative with plant-based protein.
• Wholesome & Budget-Friendly – Made from pantry staples with affordable ingredients.
• Crispy on the Outside, Tender on the Inside – Thanks to the perfect balance of ingredients.
• Versatile & Customizable – Easily adaptable for different flavors and dietary needs.

Whether you’re new to vegetarian cooking or a seasoned plant-based eater, this easy-to-follow recipe will guide you through creating the perfect lentil cakes with a restaurant-quality garlic sauce.

Ingredients & Substitutions

For the Lentil Cakes:

• 2 cups cooked lentils (green or brown; red lentils will be too soft)
• 1 tbsp olive oil (or any neutral oil)
• ½ onion, diced (yellow or red onion for extra sweetness)
• 4 garlic cloves, chopped
• 8 oz mushrooms, sliced (baby bella or button work well)
• ½ cup cooked quinoa (or cooked rice for a slightly different texture)
• ½ cup walnuts (or cashews) (for crunch and healthy fats; sunflower seeds work as a nut-free option)
• 1 tsp cumin (adds warmth; substitute with garam masala for an Indian twist)
• 1 tsp smoked paprika (for a smoky depth; use regular paprika if needed)
• 1 tsp dried or fresh parsley
• ¾ tsp salt
• 1 tbsp ground flaxseed + 2 tbsp water (flax egg for binding; chia seeds can work too)
• 3 tbsp water
• 2 tsp soy sauce (or tamari for a gluten-free version)

For the Garlic Sauce:

• 1 cup soy milk (or any unsweetened plant-based milk)
• 2 tbsp nutritional yeast (adds cheesiness; optional but recommended)
• 2 garlic cloves, minced (or 1 tbsp garlic powder)
• 1 tbsp cornstarch (or arrowroot powder) (for thickening)
• Salt and lemon juice to taste

Step-by-Step Instructions

Making the Lentil Cakes:

1. Prepare the Lentils: If using dried lentils, cook them in simmering water until tender, then drain.
2. Sauté the Vegetables: Heat olive oil in a pan over medium heat. Add diced onion, garlic, and mushrooms. Sauté for 5 minutes until soft. Reduce heat and cook until fully tender.
3. Make the Nut Flour: Pulse the walnuts (or cashews) in a food processor until they form a coarse flour. Transfer to a large mixing bowl.
4. Blend & Mix: Add half of the cooked lentils, the sautéed vegetables, salt, spices, flax egg, and soy sauce to a food processor. Pulse until it forms a thick, dough-like mixture.
5. Combine Ingredients: Transfer the mixture to the bowl with the nut flour. Stir in the remaining whole lentils and mix well.
6. Shape the Cakes: With wet hands, form the mixture into 12-15 small patties.
7. Cook the Cakes: Heat a pan over medium heat with a little oil. Sear the lentil cakes for 3-4 minutes per side until golden brown and crispy.

Making the Garlic Sauce:

1. Whisk the Ingredients: In a small saucepan over medium heat, whisk together the soy milk, nutritional yeast, garlic, cornstarch, salt, and lemon juice.
2. Cook Until Thickened: Stir continuously for 3-5 minutes until the sauce thickens. Remove from heat.

Serving Suggestions:

• Drizzle the garlic sauce over the lentil cakes.
• Serve with a side salad or roasted vegetables for a balanced meal.
• Pair with quinoa, rice, or mashed potatoes for extra heartiness.

Storage & Reheating Tips

Refrigeration:

• Store cooked lentil cakes in an airtight container for up to 4 days.
• Keep garlic sauce in a separate container for 3-4 days.

Freezing:

• Freeze uncooked patties on a tray, then transfer to a freezer bag. Keeps for up to 3 months.
• To freeze cooked patties, let them cool completely, then freeze with parchment paper between layers.

Reheating:

• Skillet: Reheat over medium heat with a little oil for crispiness.
• Oven: Bake at 350°F (175°C) for 10-12 minutes.
• Microwave: Heat in short intervals but note that they won’t be as crispy.

Variations & Substitutions

• Nut-Free Option: Swap walnuts for sunflower seeds or rolled oats.
• Gluten-Free: Use tamari instead of soy sauce and ensure all ingredients are GF.
• Spicy Version: Add red pepper flakes or a dash of hot sauce.
• Cheesy Flavor: Stir some grated vegan cheese into the lentil mix.

Frequently Asked Questions (FAQ)

• Can I bake these instead of pan-frying?
  Yes! Bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
• What can I use instead of quinoa?
  Cooked rice, bulgur, or even breadcrumbs can work as a binding agent.
• Can I make the garlic sauce nut-based?
  Yes! Use cashew cream instead of soy milk for a richer, creamier texture.