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Savory Lentil and Quinoa Breakfast Cakes with Mild Coriander

By TinyTummyTreats Editorial TeamPublished May 1, 2026 | Updated Oct 17, 2026
International 85 mins easy-to-makewhole-grainsvegetable-basedquick-prepquick & easymake-ahead

Cooked red lentils and quinoa mixed with grated carrot, zucchini and mild spices, shaped into cakes and pan-fried. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 45 minutes; additional elapsed time 25 minutes; total about 85 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Savory Lentil and Quinoa Breakfast Cakes with Mild Coriander
Prep 15 min
Cook 45 min
Total 85 min
Servings 4
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook45 min
Total85 min
Servings4
Difficultyeasy
CuisineInternational
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Ingredients

Servings 4
  • 3/4 cup red lentils
  • 2 cups water
  • 1/2 cup quinoa
  • 1 cup water or low-sodium vegetable broth
  • 1 medium carrot
  • 1 small zucchini
  • 1/2 teaspoon mild coriander powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/3 cup chickpea flour (gram flour or chickpea flour)
  • 2 tablespoons olive oil or mild vegetable oil
  • 2-3 tablespoons water, only as needed
Savory Lentil Quinoa Breakfast Cakes Mild Coriander ingredients image for TinyTummyTreats
Savory Lentil Quinoa Breakfast Cakes Mild Coriander ingredients image for TinyTummyTreats

Instructions

  1. Place rinsed red lentils in a small pot with 2 cups water. Bring to a boil, then simmer uncovered for 12-15 minutes until lentils are very soft and most of the water is absorbed. Drain any excess water and allow to cool slightly.
  2. Rinse quinoa thoroughly under cold water. Combine quinoa with 1 cup water or low-sodium vegetable broth in another pot. Bring to a boil, cover, and simmer on low heat for 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and set aside.
  3. In a large mixing bowl, combine cooked lentils, cooked quinoa, grated carrot, and grated zucchini with excess moisture squeezed out to maintain a soft texture without sogginess.
  4. Add mild coriander powder, ground cumin, ground turmeric, and chickpea flour. Mix well to incorporate all ingredients evenly.
  5. Add water gradually, only as needed, to reach a slightly sticky mixture that holds together when shaped.
  6. Heat a non-stick pan over medium-low heat and use the listed 2 tablespoons oil across the cooking batches.
  7. Shape the mixture into patties about 2-3 inches wide and 1/2 inch thick.
  8. Cook the patties in batches for 4-5 minutes per side until golden brown and cooked through, turning gently to keep cakes intact.
  9. Transfer cooked cakes to paper towels to remove excess oil.
  10. Cool to a comfortable serving temperature. Check the actual texture and adapt portions to the eater.
  11. Refrigerate leftovers promptly for up to 3 days, or freeze for up to 1 month. Reheat thoroughly, then cool to a comfortable serving temperature and check the texture again.
Savory Lentil Quinoa Breakfast Cakes Mild Coriander process image for TinyTummyTreats
Savory Lentil Quinoa Breakfast Cakes Mild Coriander process image for TinyTummyTreats

Timing note

Cooking lentils and quinoa precedes mixing and pan-frying in batches. Allow additional time as needed; no tested total is claimed.

Serving and texture

No age suitability or kitchen-tested texture is claimed. Check the cooked and cooled food and adapt portions to the eater. Do not offer firm, gummy or sticky pieces to a child who cannot manage them. Supervise children while seated and eating.

Ingredient Replacements

Check all ingredient labels for relevant allergens. Flour and binder substitutions have not been validated and can change the texture.

Storage

Refrigerate leftovers promptly for up to 3 days, or freeze for up to 1 month. Reheat thoroughly, then cool to a comfortable serving temperature and check the texture again.

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