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Puglian Lentil & feta cakes

Puglian Lentil & feta cakes

Perfect for a picnic or as a protein packed addition to a salad! The minty yoghurt goes perfectly with these lovely little lentil cakes!

  • Serves 4

  • 20 minutes

  • 1 pan

  • Beginner

Puglia Lentils with Truffle-Infused Oil


For the minty dipping yoghurt

  • 180g thick, full-fat yoghurt
  • ½ tsp garlic puree or ½ clove of garlic, minced
  • The zest of ½ lemon
  • 1 handful fresh mint leaves, chopped finely
  • Salt
  • Extra virgin olive oil
  • Cayenne pepper (optional)
  • Pomegranate seeds (optional)


  • Grate the courgette using a box grater. Using a few pieces of kitchen roll, squeeze out some of the liquid from the courgette.
  • In a blender, blend the lentils and the egg together until you have a thick paste (it does not need to be completely smooth – you could also do this with a potato masher if you didn’t have a blender!)
  • Put the lentil mixture into a large mixing bowl with the courgette, feta, polenta, flour, parsley and a generous pinch of salt. Stir everything together until fully combined and taste for seasoning.
  • Heat a splash of oil in a frying pan. Take a tablespoon of the mixture and roll it into a ball. Put this into the hot oil and use the back of the spoon to press the top down to make a little patty. Fry for 2-3 minutes then flip it over to cook the other side. You want both sides to be nicely brown and crispy. Like pancakes, use the first one as an experiment and adjust the heat of your pan accordingly. Continue frying your patties like this in batches but do not overcrowd the pan. You can keep the cooked patties warm in a low oven while you prepare the rest.
  • To make the yoghurt dip simply mix together all of the ingredients. Taste for seasoning then drizzle with extra virgin olive oil. A pinch of cayenne is nice, if desired.
  • Serve the patties warm, cold or at room temperature alongside the dip. A scattering of pomegranate seeds on the patties or on the yoghurt adds a nice colour and crunch.

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