Popular throughout Barbados, spiced lentil cakes are a beloved snack enjoyed as a quick bite, party food, or satisfying light meal. This recipe takes inspiration from those traditional Bajan flavours, transforming lentils into deliciously seasoned patty's filled with aromatic vegetables and warming spices. Rich in protein and fibre, lentils make an excellent meat-free alternative while delivering plenty of hearty flavour and texture.
Sift the flour with the curry powder and turmeric into a bowl and then transfer it to a food processor.
Add the butter and pulse until you until you get a coarse breadcrumb like mixture then tip it all back into the bowl.
Add the water a tablespoon at a time, bringing it all together with your hands until you can form a tight firm ball, you do not want a sticky dough.
Wrap it in clingfilm and pop it in the fridge for about 30 minutes.
You can do this a few days in advance, just remove it from the fridge and bring it to room temperature when you want to use is.
When you are ready to use the pasty, remove from the fridge and leave for 10 minutes before rolling it out on a large sheet of parchment paper. You want it approx. 1/2 cm thick.
Cut out your circles, approx. 18cm for 4 large ones, 12cm for 6 smaller ones.
Pre-heat your oven to 200c/Fan 180c
Heat the oil in a frying pan and cook the onions over a medium heat for 5 mins until starting to soften.
Add the green pepper and celery and continue to cook for another 5 minutes, stirring occasionally, then add the chilli, thyme and garlic and cook for a further 5 minutes.
Add the curry powder, stir and cook through for a couple of minutes to bring all the spices alive.
Add the mashed potatoes and the lentils and give it all a good stir through to warm up.
Add the spring onions, pinch of sugar and season well. Give it all a good stir and check the seasoning as you go.
Divide the filling between your circles, it will be approx. 160g for 4 large patties or 110g filling for 6 smaller ones.
Spoon it onto one side of the pastry leaving an edge for sealing.
Using a finger dipped into water, wet the edge, fold the pastry over and use a fork to seal.
NB: You can freeze them at this point.
Brush the patties with the beaten egg then pop them on a baking sheet with parchment paper and bake for 20-25 minutes until the pastry is cooked and golden.
Ingredients
Directions
Sift the flour with the curry powder and turmeric into a bowl and then transfer it to a food processor.
Add the butter and pulse until you until you get a coarse breadcrumb like mixture then tip it all back into the bowl.
Add the water a tablespoon at a time, bringing it all together with your hands until you can form a tight firm ball, you do not want a sticky dough.
Wrap it in clingfilm and pop it in the fridge for about 30 minutes.
You can do this a few days in advance, just remove it from the fridge and bring it to room temperature when you want to use is.
When you are ready to use the pasty, remove from the fridge and leave for 10 minutes before rolling it out on a large sheet of parchment paper. You want it approx. 1/2 cm thick.
Cut out your circles, approx. 18cm for 4 large ones, 12cm for 6 smaller ones.
Pre-heat your oven to 200c/Fan 180c
Heat the oil in a frying pan and cook the onions over a medium heat for 5 mins until starting to soften.
Add the green pepper and celery and continue to cook for another 5 minutes, stirring occasionally, then add the chilli, thyme and garlic and cook for a further 5 minutes.
Add the curry powder, stir and cook through for a couple of minutes to bring all the spices alive.
Add the mashed potatoes and the lentils and give it all a good stir through to warm up.
Add the spring onions, pinch of sugar and season well. Give it all a good stir and check the seasoning as you go.
Divide the filling between your circles, it will be approx. 160g for 4 large patties or 110g filling for 6 smaller ones.
Spoon it onto one side of the pastry leaving an edge for sealing.
Using a finger dipped into water, wet the edge, fold the pastry over and use a fork to seal.
NB: You can freeze them at this point.
Brush the patties with the beaten egg then pop them on a baking sheet with parchment paper and bake for 20-25 minutes until the pastry is cooked and golden.