If you’re here, hopefully you’ve checked out our post on lentil taco “meat.” We think you’ll like it. Plus, it’s the basis for this next recipe! Click here to hop over there and check that recipe out first, then come back. Or keep reading and then head over there. Whichever suits your fancy.
In our post on lentil taco “meat,” I went over the impressive nutrient profile of lentils and raved about how they make for a cheap and easy meal to feed a crowd. Click here to check that out.
Today, I want to talk about how turn your leftover lentil taco “meat” into a whole new dish! First, I’ll take a quick stroll down memory lane. I remember my grandpa (we called him Pop) ate fried chicken, mashed potatoes, and green beans pretty much everyday of his adult life. There were stories about him, prior to retirement, pulling up to our local fried chicken joint in his green Chevy truck and before he even got to the counter, they had his order ready. He was that predictable and was there nearly every day. My grandma also cooked a lot of fried chicken and made a lot of mashed potatoes and green beans—to the point where she couldn’t hardly stand any of them. But she had some tricks to make boring leftovers into something new.
My favorite leftover makeover was potato cakes. She would take mashed potatoes, add a little flour, an egg, and some extra salt, mold spoonfuls into patties and fry them in a little butter. They were delightfully brown and crispy on the outside and soft and creamy on the inside. Delicious!
I took this same approach with my leftover lentil taco “meat.” Let me tell you folks, they were a hit, especially with a little homemade taco cream sauce. My boys ate seconds! They wanted thirds, but they had cleaned house—all gone!
I hope you guys enjoy these as we do!
Lentil Cakes
Ingredients
- Lentil Cakes
- 2 cups lentil taco “meat”
- 2 eggs
- ½ cup almond flour or pulsed oats pulse oats in blender to chop them up a bit
- 1 cup shredded pepper jack cheese colby jack, jack, mild cheddar, or mozzarella would work well also**
- 2-4 Tbsp butter or oil for frying
- Taco Cream Sauce
- ½ cup mayonnaise
- ½ cup plain yogurt
- 2 tsp taco seasoning
Instructions
- Lentil Cakes: Mix all ingredients (except butter/oil) together in a large bowl. Using a ¼ cup dry measuring cup, scoop and mold into patties, and place on a hot, buttered/oiled griddle over med-high heat. The butter/oil should just be in a thin layer. Cook about 7 minutes per side, until browned and crispy.
- Taco Cream Sauce: While lentil cakes are cooking, mix all ingredients for cream sauce. Serve over cooked lentil cakes.