Rollicking Buckaroo Lentil Cakes with Pepper Jam Glaze

Rollicking Buckaroo Lentil Cakes with Pepper Jam Glaze
A hearty, plant-based dish bursting with bold flavor and vibrant color.

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Ingredients:

For the Lentil Cakes:

1 cup cooked brown or green lentils (well-drained)

1/2 cup rolled oats

1/2 small red onion, finely diced

1 garlic clove, minced

1/2 cup grated carrot

1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)

1 tsp smoked paprika

1/2 tsp ground cumin

Salt & pepper to taste

Olive oil for cooking

For the Glaze:

1/3 cup Rollicking Buckaroo Pepper Jam

1 tsp apple cider vinegar or lemon juice

Pinch of chili flakes (optional for extra heat)

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Instructions:

Make the Flax Egg:
In a small bowl, mix flaxseed and water. Let sit for 5–10 minutes to thicken.

Mix the Lentil Base:
In a food processor, pulse oats into a coarse flour. Add lentils, flax egg, onion, garlic, carrot, paprika, cumin, salt, and pepper. Pulse until combined but still textured.

Form the Cakes:
Shape the mixture into 4–6 patties. If too wet, add more oats; if too dry, a splash of olive oil.

Cook:
Heat olive oil in a skillet over medium heat. Cook lentil cakes 3–4 minutes per side until golden and firm.

Make the Glaze:
In a small saucepan, warm Rollicking Buckaroo Pepper Jam with vinegar. Stir until glossy and pourable.

Serve:
Plate lentil cakes and spoon glaze generously over the top. Garnish with chopped parsley or chives. Serve with roasted veggies, steamed greens, or a fresh salad.