Simple Ayurvedic ingredients are elevated into a cooling, delicious, and hearty dish
We are so excited to share with you what Jenny from Contigo Kitchen has come up with this month – Baked Zucchini Lentil Cakes with a Cooling Herb Yogurt Sauce. Cooling, nourishing, and easily digestible – this dish will be your new summer staple!
We’re approaching that time of year with two problems to solve: Staying cool in the heat and figuring out new ways to use the abundance of zucchini! This recipe helps on both fronts!
Inspired by a recipe from Sohla El-Waylly when she was at Bon Apétit (check out her Instagram for all kinds of food inspiration!), our version simplifies the prep and cooking process and skips the frying. By brushing the patties before baking, Farmtrue Traditional Ghee offers more than enough richness and crispy texture (plus, baking on parchment means clean up is WAY easier). Soaking the lentils is key to making a smooth batter and binder, so don’t skip this step.
These clean, fiber and protein-rich cakes love big shmears of the cooling yogurt sauce made with Farmtrue’s Cooling Spice Mix. It’s the perfect complement to the crispy exterior of the cakes. This blend includes: Dill, Fennel, Coriander, Parsley, Cilantro & Chives – all which assist in the digestion and detoxification process.
I used a full-fat, greek-style yogurt as the base. For lactose and casein-sensitive folks, thicker unsweetened coconut yogurt works great, too. Seek out Cocojune if you can find it—by far the best.
Combine 1 cup split lentils and 2 cups water in a bowl and let soak for at least 1 hour (or up to 24 hours). Soaking the lentils can help with the digestibility, but you can skip this part if your digestion is feeling strong. For the zucchini cakes: Preheat the oven to 400 degrees and line one half sheet pan with parchment. Grate 2 zucchinis on the large holes of a box grater (or food processor fitted with the grating attachment). Transfer to a colander set over a medium bowl. Toss squash with ¾ teaspoon of the sea salt. Let sit for about 10 minutes while you prep other ingredients. Very roughly chop 1 cup of parsley and thinly slice 4-6 scallions (you need about ⅔ cup). Add to a mixing bowl. Once soaked, rinse and drain lentils over a fine mesh strainer and transfer to the bowl of a food processor. Add ¼ teaspoon turmeric, ¼ teaspoon black pepper, ½ teaspoon aleppo pepper and remaining ¾ teaspoon sea salt. Process until smooth, scraping down the sides as needed. This will take about 1 minute. Transfer to the bowl with scallions and parsley. In two handfuls, squeeze liquid out of the zucchini. Releasing some liquid helps the patties get crispy in the oven. Transfer to the bowl with the lentils and stir well to combine. Brush melted ghee onto a lined sheet pan in 12 spots. Scoop scant ¼ cup mounds of zucchini lentil mixture onto a sheet pan and smoosh to flatten slightly using your fingers (you should have 11-12 patties). Brush tops with melted ghee. Bake on the center rack for 10 minutes. Flip patties and flatten slightly with the spatula. Rotate pan and bake for another 8-10 minutes until lightly golden brown and cooked through. While patties are baking, make yogurt sauce: In a small mixing bowl, whisk together 1 cup plain greek yogurt, 1 teaspoon Farmtrue Cooling Spice Mix, ½ teaspoon lemon zest, squeeze of lemon, ¼ teaspoon sea salt and pinch of black pepper. (Sauce can also be made up to 3 days in advance.) Best served hot from the oven with cooling yogurt sauce and a big salad. Leftovers can be reheated over medium heat in a cast iron pan for 3-4 minutes per side, partially covered, until heated through.