1 cup red lentils
1 small bunch parsley, chopped
1 medium onion, diced
4 Tbsps nutritional yeast flakes
2 bell peppers (I used one red and one yellow), chopped
about ½ cup flour of choice (I used some chickpea flour)
2 tsps smoked paprika
1 tsp spicy paprika
½ tsp chili flakes
sea salt and ground pepper, to taste
oil, for frying
Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
Strain the lentils very well and put them in a large bowl. Start mashing them using a fork or a vertical blender. Add the rest of the ingredients, except oil.
Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10-15 minutes.
Spray a non stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.
Now, if you don't want to make all the lentil cakes at once, you can just leave the bowl with the composition in the fridge and cover it with some plastic foil. It can sit in the fridge for 3-4 days. Anytime you want a lentil cake, just take some of it and fry the patty.