Golden Caraway Carrot Lentil Cakes with Lemon Dill Labneh

Golden Caraway Carrot Lentil Cakes with Lemon Dill Labneh 🌿🥕 These crisp little cakes are built from cooked red lentils, grated carrot and toasted caraway, then finished with a cool lemon dill labneh and green apple matchsticks for crunch. They are golden outside, tender inside, and practical enough for lunch boxes, brunch plates or a light dinner with salad. 🍽️ Yield: 10-12 small cakes, serving 3-4 Time: about 45 minutes, plus optional chilling For the lentil cakes: - 180 g dried red lentils, rinsed - 480 ml water - 2 medium carrots, coarsely grated - 1 small shallot, finely chopped - 1 garlic clove, finely grated - 45 g rolled oats or fine breadcrumbs - 1 large egg, or 1 tbsp ground flax mixed with 3 tbsp water - 1 1/2 tsp caraway seeds, lightly crushed - 1 tsp lemon zest - 1 tbsp chopped dill or parsley - 1/2 tsp fine sea salt, plus more to taste - black pepper - 2-3 tbsp olive oil, for frying For the lemon dill labneh: - 220 g labneh or thick Greek-style yogurt - 1 tbsp chopped dill - 1 tsp lemon zest - 2 tsp lemon juice - 1 tsp olive oil - small pinch of salt and black pepper To serve: - 1 crisp green apple, cut into matchsticks - extra dill - extra crushed caraway - lemon wedges - simple leaves, cucumber or warm flatbread, optional Method 🥣 1. Put the rinsed red lentils and water in a small pan. Bring to a simmer, then cook for 12-15 minutes, stirring near the end, until the lentils are soft and the mixture is thick rather than soupy. Drain off any excess water, then spread the lentils on a plate for 10 minutes so they steam dry. 2. Squeeze the grated carrot firmly in a clean towel or with your hands over the sink. This matters: wetter carrot makes softer cakes that are harder to brown. 3. Mix the cooled lentils with carrot, shallot, garlic, oats or breadcrumbs, egg or flax egg, crushed caraway, lemon zest, herbs, salt and pepper. The mixture should be scoopable and hold when pressed. If it feels loose, add another spoonful of oats and rest it for 5 minutes. 4. Shape 10-12 small cakes, about 6 cm wide and 1.5 cm thick. Chill them for 15 minutes if you have time; this helps the edges stay neat in the pan. 5. Warm olive oil in a wide non-stick or cast-iron pan over medium heat. Fry the cakes for 3-4 minutes per side until deeply golden, crisp at the edges and hot through. Work in batches so the pan is not crowded. 6. While the cakes cook, stir together labneh, dill, lemon zest, lemon juice, olive oil, salt and pepper. Taste for brightness; it should be cool, tangy and herby. 7. Serve the hot cakes with a generous spoonful of lemon dill labneh, green apple matchsticks, extra dill, caraway and lemon wedges. Add salad leaves or warm flatbread if you want a fuller meal. ✨ Serving and storage tips: The cakes are best straight from the pan, but they reheat well in a dry skillet or hot oven until the edges crisp again. Keep cooked cakes in the fridge for up to 3 days, and store the labneh separately. The mixture can also be shaped a few hours ahead and chilled before frying. Save this one when you want a vegetarian plate with real crunch, freshness and a little caraway warmth. 💚 Tasteloom.club