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Carrot and lentil cakes with garlic and herb dip

Recipe carrot and lentil cakes with garlic and herb dip



Tasty savoury cakes packed with lentils, carrots, spinach and herbs. Vegan, gluten free and full of protein. They make an excellent starter or main.


  1. 400g of peeled and roughly diced carrots (4-5 large carrots)
  2. 400g can of Suma organic brown lentils (VF073)
  3. 130g Suma organic porridge oats (FX048)
  4. 2 cloves of garlic, crushed
  5. 2 tbsp Suma lemon juice (JU245)
  6. 2 tbsp Suma Italian organic olive oil (VF017)
  7. 1 tsp Suma smoked paprika (HE034)
  8. 1 tsp Suma ground cumin (HE143)
  9. 1/4 tsp Suma Cayenne pepper (HE168)
  10. Salt and pepper to taste
  11. 50g spinach, chopped
  12. 60g Suma pumpkin seeds (NU094)
  13. 20g fresh chives, chopped
  14. 30g fresh coriander, chopped

For the garlic and herb dip

  1. 60g non-dairy yoghurt
  2. 60g vegan mayonnaise
  3. 1 clove of garlic, minced
  4. 1 tsp Suma lemon juice (JU245)
  5. 20g finely chopped fresh herbs (parsley/coriander/chives)


  1. Preheat the oven to 200F (180F fan oven)
  2. Boil or steam the chopped carrots until tender.
  3. Strain and rinse the can of lentils.
  4. Add the carrots, lentils, half the oats, garlic, lemon juice, olive oil, paprika, cumin, and cayenne to a food processor. Blend on pulse until the mixture is chunky but well mixed—season with salt and pepper to taste.
  5. Transfer the mixture to a large bowl and add the remaining oats, chopped spinach, pumpkin seeds and coriander. Mix well with a spoon. Your mix should be damp but able to hold its shape.
  6. Form the cakes using a 1/3 cup measure or a similar-sized baking ring. Pack the mix in tightly until the cup is full, and then turn out onto a baking sheet lined with parchment paper. The mixture should make 10-12 cakes.
  7. Bake in the oven for 25 minutes or until they are golden brown. Remove from the oven and allow to cool completely on the baking sheet; this will allow them to set.
  8. Mix all the dip ingredients together and serve.