Spiced mushroom and lentil cakes with cool mint raita

These mushroom and lentil cakes are packed with earthy portobello mushrooms, tender lentils and naturally sweet roasted sweet potato. Curry powder brings warmth, while fresh coriander keeps everything bright. The texture is hearty without being heavy, making them perfect as a light meal or shared appetiser.

The mixture comes together in a food processor, which makes shaping the cakes simple. You can bake them for a lighter option or fry them for a crisp, golden crust. Recipe compliments of theSouth African Mushroom Farmers’ Association.

Tip:For a healthier version, preheat the oven to 180°C. Place the cakes on a lined baking tray and bake for 15 minutes. Flip and bake for another 15 minutes until golden.