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Lentil Cakes With Creamy Horseradish Sauce

Lentils—they don’t seem like the most exotic ingredient to cook with, they don’t scream “flavor!,” and they have a bad rap as being hippie-ish ’70s vegetarian food. But you should push all of those ideas out of your head because lentils, when used properly, can actually be the base for a delicious dish.

One of my favorite uses for lentils is in small, crispy cakes. You form the cakes with rice, veggies, and bread crumbs or flour, and then pan-fry until browned on the outside.


Many recipes for lentil cakes have an Indian flare, but this recipe goes in a different direction by omitting some of the usual Indian spices and by topping the cakes with a creamy horseradish-red pepper sauce that definitely has kick.

Most of us have tried lentil soup, but if you haven’t tried lentils in any other recipes, then I suggest this one. Go ahead—give it a try!

Lentil Cakes With Creamy Horseradish Sauce

For the Lentil Cakes:

1 cup dried lentils
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 rib celery, chopped
1 Tbsp. olive oil
1/4 cup Dijon mustard
2 Tbsp. lemon juice
1/2 bunch parsley, chopped
2 cups cooked rice
Salt, to taste
1 cup ground bread crumbs or flour

  • Place the lentils in a large pot and submerge, adding an additional 2 inches of water. Boil for 20 minutes, or until tender.
  • Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.
  • In a medium bowl, combine the lentils, vegetable sauté, Dijon mustard, lemon juice, parsley, rice, and salt, then mash slightly. Form into small patties.
  • Roll in the ground bread crumbs or flour, and refrigerate while preparing the sauce.
  • When the sauce is done, pan-fry each patty until nice and brown.

For the Horseradish Sauce:

1/4 cup Vegenaise
1 Tbsp. prepared horseradish
1/2 tsp. lemon juice
2 tsp. red pepper flakes
Salt and pepper, to taste

  • In a small bowl, whisk all the ingredients together until blended.
  • Serve with the lentil cakes.
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  • Brenda says:

    These are a wonderful addition to my recipe/ideas to cook with…I have a tendency to add/or adjust recipes and this one, as some in our family prefer quinoa to rice, I used quinoa instead…used a different ‘sauce’ that I often use for various things–again, preference, but they are very tasty–even with gluten-free crumbs. What a delicious recipe–thank you!

  • Jim says:

    Well I,m not vegan, only found this page while looking what to do with my lentils that are over two years old. These are better than crab cakes I used to enjoy.Ingredients are simple and had them all. Like some others I needed some binder and used Moss chicken breader, its vegan and I use it on everything fried except hush puppies. This recipe is in everyway a 10#. Way to go creator!

  • Ashleigh says:

    I tried this one and literally thought about the left over patties all night! Just wonderful!!! My patties fell a part a bit, so I just added a little flour to the remaining mixture and that helped. Does anyone know how I could get the nutritional facts for this one?

  • patricia miranda says:

    hello I write from Chile, I want to cook vegetarian food for my and my small children, I need prescriptions in Spanish.
    you have them available in Spanish?
    thank you very much

  • Katie says:

    My patties didn’t stick together either, I just added a little flour to the mixture and then they stuck together better. Really yummy!!!!

  • Angela says:

    I hope to make this at some point today, I love horseradish sauce 🙂

  • Helen says:

    OMG! this makes my mouth water just thinking about it, can’t wait to try this one.

  • Amy says:

    The herb on the cakes is curly parsley.

    Hmm, i’m not quite sure why your patties didn’t hold up. It is probably an issue of the ratio of liquids to dry ingredients, but I can’t really say which needs to be increased with out knowing more about the consistency of your mixture. You could also try letting the patties rest longer, up to 30 minutes, before pan frying.

    Hope that helps!


  • Heidi says:

    What herb is used for garnish in the photo?

  • Liliana Freeman says:

    I loved the taste of the lentils and ate the whole thing by myself. I encountered a problem making the patties (I just ate everything mixed together). I wasn’t able to get the patties to stay patties. The fell apart. Any suggestions?

  • Rita says:

    This looks delicious! And my husband has been bugging me to make him a vegan version of Arby’s “horsey sauce.”

  • Jay says:

    I love this recipe!! I will have to make this. I think its brillant!!!