Sunday Supper & More

Curried lentil cakes with cucumber raita

(Catherine Smart for The Boston Globe)
March 30, 2011

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Serves 4


1 English cucumber, peeled, seeded, and grated
Salt and pepper, to taste
1 container (7 ounces) plain Greek yogurt
Grated rind and juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint

1. In a colander set over a bowl, layer the cucumber with salt; set aside for 20 minutes.

2. In a bowl, combine yogurt, lime rind and juice, cumin, coriander, sugar, cilantro, mint, salt, and pepper. Stir well. Stir in the cucumber.


3 tablespoons olive oil
2 teaspoons curry powder
2 1/2 cups cooked lentils
1 cup panko bread crumbs
1 egg
1/2 teaspoon hot sauce
Salt and pepper, to taste

1. In a large nonstick skillet over medium heat, heat 1/2 tablespoon of the olive oil. Add the curry powder and cook, stirring constantly, for 30 seconds or until the curry releases its aroma. Turn off heat and stir in the lentils, bread crumbs, egg, hot sauce, salt, and pepper. Refrigerate for 1 hour.

2. With wet hands, shape the lentil mixture into 8 patties.

3. In the skillet over medium heat, heat the remaining 2 1/2 tablespoons olive oil. Add the patties and cook for 4 minutes on a side or until crisp. Serve with raita.

Catherine Smart