Carrot Lentil Quinoa Cakes with Dairy Free Dill Dip

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on stumbleupon

Gluten Free - Dairy Free - Vegan

As a recipe creator, food blogger, or just general lover of all things cooking it is so common for me to create and make a recipe only to think afterwards, “Next time I think I’ll do this…or that was good but it really could have used a little extra of this”. Not today friends! Today I made a recipe that I am 100% completely happy with, so happy I literally could not stop eating them while I was trying to get my shots. So that part in the recipe, where I said “chilli paste optional” just kidding! Please add it, it gave this patties just the right amount of kick!

These Carrot Lentil Cakes aren’t only delicious, they are easy to make and seriously cost effective! When you have a look at the ingredients, lentils – carrots – quinoa, they aren’t aren’t very hard on the wallet, have a good shelf life and stretch a far bit in terms of how much you get out of them. 

Joel and I really enjoyed taking part in our meatless Monday last week, where I made buffalo chickpea stuffed potatoes with guacamole {which I’ll share soon} so we’ve agreed to try more meatless options over the next while to see how it fits into our lifestyle and see if it will stretch our penny a bit more. We won’t be making a permanent switch or anything, we both definitely enjoy our steak from time to time but just something fun to try that also helps us get some extra good plant based nutrients into our diets.

I will say, I will probably double batch this recipe next time {This recipe makes about 10-12 medium sized patties} but I know just from my savagery while trying to shoot they won’t last long and I could definitely eat 2 for per serving, so Joel will likely have 3 or more. I’ll also note that you don’t have to be “dairy-free” to enjoy these and I would seriously encourage you to try them regardless. The dip calls for Vegan Sour Cream but if dairy isn’t an issue for you like it is for me, by all means use Regular Sour Cream and any Mayo of your choice!

I left this meal plan other the patties fairly vague only because there are so many options you could pair with them to make a full meal but I’ll give you some ideas:

  • Stuff them in a pita (if you can tolerate pitas) with some of the dip, fresh greens and your favourite veggies
  • Put a patty between your favourite gluten free bun with all of the fixings!
  • Enjoy along side a salad or some roasted asparagus or other veg
  • Or, just enjoy them as is with a big dollop of that dill dip and maybe an extra sprinkle of hemp seeds and a squeeze of lemon

If you try them, please let me know! I always look forward to your feedback, go ahead and leave a comment or a review.


Carrot Lentil Quinoa Cakes

A healthy Meatless Option for Meal Prep, full of protein! Serve alone, on a gluten free bun or pita, with a salad and this delicious Dairy Free, Vegan Friendly Dill Sauce.

  • Author: Tanya Bates
  • Prep Time: 45 Mins
  • Cook Time: 25 Mins
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12


Carrot Lentil Quinoa Cakes

1.5 Cups of Red Lentils Rinsed

7 Medium Carrots {Roughly 2 1/4 Cups} Peeled and Chopped

1/3 Cup Quinoa

1/4 Cup Cilantro

1 Tbsp Minced Garlic

1 Tsp Chilli Paste (Optional)

1 Tbsp Avocado Oil

4 Tbsp of Hemp Hearts

1 Tsp Cumin

1/2 Tsp Corriander

1 Tsp Fine Grey Sea Salt

1/2 Tsp Black Pepper

1 Tsp of Cayenne

1 Tsp Onion Powder

Dairy-Free Dill Sauce

1/2 Cup of Vegan Sour Cream (I used

1/3 Cup of Avocado Mayo

2 Tbsp of Fresh Chopped Dill

1 Tsp Lemon Zest

1 Tbsp Lemon Juice

1 Tsp Minced Garlic


  1. Steam carrots for {approximately 45 mins} or until fully cooked and tender, drain and set aside to cool
  2. Meanwhile add lentils to a medium pot cover with water, cook until water in completely absorbed and fully cooked and tender {approximately 25 mins}, drain well and set aside to cool
  3. Add quinoa to a small pot and add 3/4 Cups of water, bring to boil and lower heat and cover. Cook until water is gone and fully cooked, {approximately 15 mins} set aside to cool ‘fluffing with a fork to separate seeds
  4. Add lentils, carrots, cilantro, minced garlic, avocado oil, cumin, coriander, salt & pepper, cayenne and onion powder to a food processor and pulse until fully combined. You may have to stop mid way to scrap down sides before containing to blend
  5. Transfer for food processor to bowl and add quinoa
  6. Preheat oven to 375F and line a baking sheet with parchment paper
  7. Use hands and gently form 10-12 medium sized patties
  8. Place patties on baking sheet and place in oven, bake for approximately 25-30 or until outside crisps slightly
  9. Meanwhile add all Dill Dip ingredients to a small ball and mix until fully combined
  10. Serve patties with dill dip immediately or cool, add a side salad or a bun!

Like this post? Share with your friends!

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on print


This Post Has 8 Comments

  1. I can’t wait to try these out! They look simply amazing!

  2. These look incredible and are so perfect as a snack too or as a nice side dish! Yummmy!

    1. Yes! So versatile – I definitely “Snacked” on them too! 😉

  3. This sounds so flavorful! Love all the plant protein.

    1. Definitely trying to add more plant based proteins in my life. Thanks!

  4. It’s definitely on my to-do list. So much goodies in a form of patties. Love it.

    1. The patties are so versatile and our little guy loved them too!

Leave a Reply

Close Menu