Crispy Rosemary Celeriac Lentil Cakes with Cranberry Mustard Yogurt

Crispy Rosemary Celeriac Lentil Cakes with Cranberry Mustard Yogurt 🌿🍽️ Golden little cakes with crisp rosemary edges, a soft celeriac-lentil middle and a cool cranberry mustard yogurt on the side. They work as a light dinner, brunch plate or a make-ahead lunch with leaves and lemon. Yield: 10-12 small cakes Time: about 45 minutes, plus optional 15 minutes chilling Ingredients 📝 For the cakes: - 180 g / 1 cup red lentils, rinsed - 360 ml / 1 1/2 cups water or vegetable stock - 300 g / about 3 cups peeled celeriac, coarsely grated - 1 small garlic clove, finely grated - 1 tablespoon finely chopped rosemary - 1 teaspoon lemon zest - 1 tablespoon lemon juice - 1 large egg - 55 g / 1/2 cup fine breadcrumbs, plus 2-3 tablespoons more if needed - 1 tablespoon chopped parsley - 3/4 teaspoon fine salt, plus more to taste - Black pepper - 2-3 tablespoons olive oil, for frying For the cranberry mustard yogurt: - 180 g / 3/4 cup thick Greek yogurt - 2 tablespoons cranberry sauce or finely chopped dried cranberries soaked in hot water and drained - 1 tablespoon wholegrain mustard - 1 teaspoon lemon juice - 1 teaspoon olive oil - 1 tablespoon chopped parsley - Pinch of salt and black pepper To serve: - Lemon wedges - Extra parsley or rosemary - Crisp salad leaves, cucumber ribbons or warm flatbreads Method 👩‍🍳 1. Cook the lentils. Put the rinsed red lentils and water or stock in a small pan. Simmer for 12-15 minutes, stirring often near the end, until the lentils are soft and thick rather than soupy. Spread them on a plate and cool for 10 minutes so the cake mixture firms up. 2. Dry the celeriac. Put the grated celeriac in a clean towel and squeeze hard over the sink. This step matters: less moisture gives crisper edges and helps the cakes hold their shape. 3. Mix the cakes. In a bowl, combine cooled lentils, squeezed celeriac, garlic, rosemary, lemon zest, lemon juice, egg, breadcrumbs, parsley, salt and pepper. The mixture should hold when pressed. If it feels loose, add another spoonful or two of breadcrumbs. 4. Shape and chill. Form 10-12 small cakes, about 6-7 cm wide. Set them on a tray. Chill for 15 minutes if you have time. This makes them easier to flip and gives cleaner browned edges. 5. Make the yogurt. Stir Greek yogurt with cranberry, wholegrain mustard, lemon juice, olive oil, parsley, salt and pepper. Taste for balance: it should be creamy, tangy and a little sweet-sharp. 6. Fry until crisp. Heat a thin film of olive oil in a non-stick or well-seasoned skillet over medium heat. Cook the cakes for 3-4 minutes per side, turning carefully, until deep golden and crisp. Work in batches so the pan is not crowded. 7. Serve. Spoon the cranberry mustard yogurt onto plates, add the hot cakes, finish with herbs and serve with lemon wedges. The best bite is hot, crisp cake dragged through cold, tangy yogurt. ✨ Serving and storage tips 💡 - For a fuller meal, serve with peppery leaves, cucumber, toasted seeds or warm flatbreads. - The shaped uncooked cakes can be refrigerated for up to 24 hours. - Leftovers keep for 2 days in the fridge. Reheat in a skillet or air fryer so the edges crisp again. - Keep the yogurt separate until serving. Save this one for a cozy crisp-edged vegetarian plate. Tasteloom.club 🌿