Roasted Mushroom & Lentil Cakes

Roasted Mushroom & Lentil Cakes

These mushroom and lentil cakes are as healthy as they are tasty. Low GI, low in fat and a great source of protein for vegetarians.


Ingredients (Serves 4):

  • ½ cup/100g dried red lentils
  • 2 cups/150g mushrooms, sliced
  • 2/3 cup/75g walnuts, chopped
  • 1 medium onion
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon mixed herbs/Italian seasoning



  1. Cook the lentils in boiling water for 10 minutes, skim off any scum then simmer for a further 15 minutes.
  2. Meanwhile finely chop the onion, mushrooms and walnuts.
  3. Drain the lentils, then when cooled combine with all the other ingredients in a mixing bowl. Use your hands to mix the ingredients together.
  4. Lightly grease a baking tray with a little butter. Form the mixture into four evenly sized cakes using a pastry cutter or similar and place them on the greased baking tray. Cook at 180°C for 25-30 minutes.
  5. Roast some sweet potatoes, carrots and cherry tomatoes and serve together with the cakes and sugar snap peas.
  6. They are particularly good when served with vegetable gravy.
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