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Lentil and Sweetcorn Cakes with Mild Smoked Paprika
Original recipe: 12 servings · Prep: 15 min · Cook: 35 min · Total: 85 min
By TinyTummyTreats Editorial TeamPublished May 7, 2026 | Updated Oct 17, 2026
International
85 mins
easy-to-makevegetable-basedquick-prepbudget-friendlyquick & easymake-aheadlunchbox-friendlyseasonallunchbox ideas
Cooked red lentils and sweetcorn combined with carrot, oats and flax, then pan-fried as small flat cakes. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 35 minutes; additional elapsed time 35 minutes; total about 85 minutes. 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.
Prep
15 min
Cook
35 min
Total
85 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 cup red lentils
- 2 cups water
- 1 cup fresh or frozen sweetcorn kernels
- 1 teaspoon mild smoked paprika
- 1/2 cup finely grated carrot
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup rolled oats
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 tablespoons olive oil or sunflower oil
- 1/4 teaspoon mild garlic powder
- 1/2 teaspoon ground cumin
Instructions
-
Rinse the red lentils well under cold running water until the water runs clear.
-
In a medium saucepan, combine rinsed lentils and 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 15 minutes or until lentils are soft and most water is absorbed. Drain excess water if any and let cool slightly.
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In a small bowl, mix ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes to thicken into a gel-like binder.
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Lightly mash the cooked lentils in a large bowl with a fork or potato masher, leaving some texture.
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Add sweetcorn kernels, grated carrot, chopped parsley, rolled oats, mild smoked paprika, mild garlic powder, and ground cumin. Mix thoroughly for balanced flavor.
-
Stir in the flaxseed gel binder until fully combined. The mixture should be sticky but hold together when pressed. Adjust texture by adding more oats if too wet or a teaspoon of water if too dry.
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Heat the oil in a non-stick frying pan over medium heat.
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With damp hands, scoop about 2 tablespoons of mixture and gently shape into small, flat cakes.
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Place cakes in the pan without overcrowding. Cook 3-4 minutes per side until golden brown and cooked through, flipping carefully to maintain shape.
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Transfer cooked cakes to a plate lined with kitchen paper to absorb excess oil. Allow to cool fully before serving.
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Serve warm or cold. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month. Reheat gently before serving to preserve texture and flavor.
Timing note
Cooking and cooling lentils precede mixing and frying for 3-4 minutes per side in batches.
Serving notes
This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.
Ingredient choices
Use the stated ingredients and quantities. Substitutions can change binding and texture and have not been established as equivalent.
Storage
Refrigerate promptly in a covered container for up to 3 days. Reheat only the portion needed until hot throughout.
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