Beet and Green Lentil Cakes

Flavorful, filling lentil cakes made with beets. Add a pop of color to your plate with this delicious vegetarian main dish.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings patties

Calories 102kcal

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Scrub and trim the beets. Steam, boil, or roast them until tender. Once cooked, set aside to cool.
Combine the green lentils and water in a saucepan. Bring to a boil and then reduce heat to a simmer. Cook uncovered for 12 to 15 minutes or until tender.
In a food processor, combine the cooked beets and lentils. Add ½ cup of rolled oats and the garlic cloves. Pulse for about 30-60 seconds or until everything is well combined and you have half mashed lentils and half whole lentils.
Transfer the mixture to a large mixing bowl. Add the other ½ cup of the rolled oats, pumpkin seeds, lemon juice, sea salt, garlic powder, and thyme. Mix until well combined. The batter should be crumbly but still hold together.
Use a ⅓ cup measuring cup to scoop out some batter. Form each lentil cake with your hands and place them on the lined baking sheet. You should make about 12 patties. Cook them for 15 to 20 minutes or until they are slightly crispy on the outside.
Enjoy with a dollop of Greek yogurt and a fresh salad or vegetable side dish!

These lentil cakes can be served warm or cold. They can be stored in the fridge for up to 5 days and also freeze well.

I typically eat 2-3 lentil cakes per serving.