Healthy & Low Fat Cutlet

Oat Enriched Vegetable & Lentil Cake

  • Servings: makes 6 cakes
  • Difficulty: easy
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Oat Enriched Vegetable & Lentil Cake









Today’s recipe came about as I had some french beans and carrot lying around in the refrigerator after making the three bean salad. Didn’t really fancy buying any new ingredients and so was thinking of some innovative way of combining the vegetables with whatever I had in my pantry.

It was a bit of a challenge since I couldn’t think of anything exciting or creative till I hit upon the idea for these cakes where instant oats and lentils are used as substitute for mashed potato.

To be perfectly honest, I was not sure whether the oat and lentil experiment would work. I kept wondering, “what if they didn’t act as binding agents”? And so I had a couple of potatoes on standby just in case the mixture fell apart. Fortunately, they were obedient and lived up to the challenge!

Apart from the high health quotient of the three key ingredients, one other reason these cakes are healthy is because they are cooked in very little oil. This is because I used a non-stick frying pan. If you decide to use another type of cookware, you may have to adjust the quantity of oil required to shallow fry them.

delicious with some spicy tomato ketchup


2 Cups mixed vegetables, chopped (I used french beans, carrots and peas but you can use whatever you fancy)
1 Cup uncooked lentil (I used whole brown lentils, you can substitute with any other quick cooking variety like red or yellow)
1 Cup instant oats
1 Cup parsley
1 Tablespoon prepared mustard
1 Tablespoon Worcestershire sauce
1 Teaspoon paprika
1 Teaspoon allspice powder
Salt to taste
1/2 Cup semolina
1 Tablespoon olive oil


  1. Wash and boil the vegetables and lentils till tender.
  2. Chop and wash the parsley.
  3. In a mixing bowl, combine the boiled vegetables, lentils, oats, parsley, mustard, Worcestershire sauce, paprika, allspice powder and salt to taste.
  4. Use your hands to bring it all together, mashing and mixing as you go along. Do this till you get to the stage where you can shape the mixture. If you find that it keeps falling apart, add more oats.
  5. Once you are happy with the consistency, salt and seasoning, start shaping the cakes.
  6. Put them in an airtight container and regrigerate them for about 3 to 4 hours.
  7. When you are ready to cook them, tip the semolina in a shallow plate.
  8. Dust the cakes in semolina till all sides are completely covered.
  9. Heat a frying pan and place the cakes leaving space in between.
  10. Add a drop of oil on each cake and a bit surrounding them and let them cook on low heat for 30 minutes.
  11. Flip them over and cook the other side for 30 minutes as well.
  12. When you touch them and they feel firm, you know that they are done.
  13. Serve hot with either some tomato ketchup or chilli sauce or mustard or chutney of your choice.


    • Teagan, you have raised a very good point and one I should have addressed in the post by way of serving idea.

      These cakes are pretty substantial thanks to the oats and lentils. Plus they have three vegetables already so, personally, I think you can have them on their own which is how I had them for dinner.

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