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I’m a bit proud of myself for making these. \u00a0Sure, making potato cakes isn’t that hard to do, so why am I making a big deal about it?<\/p>\n

Let’s just say my time has been otherwise occupied recently. Meet Baby N! He made his debut in August.<\/p>\n

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I think he’s a pretty good reason! Somehow he managed to nap long enough for me to make these and take photos of them. I think that was a fluke though!<\/p>\n

When my fellow Stonyfield Clean Plate Club<\/a> members and I were offered the chance to come up with recipes combining either red lentils or orca beans from Bob’s Red Mill<\/a> with Stonyfield Organic<\/a> Greek yogurt, I was really craving comfort food. I based these off my Spiced Black Bean and Potato Cakes<\/a>, which are a twist on Bengali aloo chops – spicy fried potato croquettes with a meat filling.<\/p>\n

The red lentils are cooked in a small amount of water so that they cook down into a thick paste, which serves as the binding for these potato cakes. The cakes can be dipped into egg and coated in bread crumbs before pan-frying, but I think they are fine without doing so. I’ve approximated the measurements for the spices below, I was playing around with the spices and think these are best adjusted to one’s taste.<\/p>\n

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