These mini lentil cakes are an Iraqi-inspired, child-friendly adaptation made by mixing red lentils with flour and eggs, then baking the batter in small molds. Prepared with olive oil, the recipe is presented as a heart-friendly snack.
Mash the drained lentils and whisk them with the egg and olive oil. Add the flour, baking powder, cumin, and salt, then mix.
Divide the batter among small greased molds, filling each about two-thirds full.
Bake in an oven preheated to 180°C / 355°F for 25 minutes, until the edges are dark golden.
Drain the lentils thoroughly after cooking; excess water will make the batter too thin and the cakes may collapse. Do not extend the baking time; remove them when the edges are dark golden. Allergens: contains gluten (wheat) and eggs.
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