1 medium (or 2 small) zucchini
¼ tsp hing
1 tsp salt
¼ tsp ground cumin
¼ tsp turmeric
¼ tsp cayenne or red chili powder
¼ tsp paprika
1 tbsp arrow root
Yogurt Sauce Ingredients
1 cup plain yogurt
2 tbsp lime juice
¼ cup chopped cilantro
½ tsp salt
⅛ tsp black pepper (optional)
Rinse lentils and soak in 2 cups of filtered water for at least 1 hour.
Shred zucchini and with a clean cloth press out any excess water. Set aside.
Drain lentils and transfer to a food processor. Add paprika, turmeric, hing, ground cumin, salt, cayenne and arrow root. Pulse until a puree forms.
Transfer to a bowl and add the zucchini and mix well.
Preheat the oven to 350F and oil a baking tray. Scoop out ¼ cup of lentil mixture, make a patty flatten into a cake shape. Bake each side for 10 minutes.
Heat a few tablespoons of oil on a cast-iron skillet over medium heat. Place cakes on a skillet and cook for 3-4 minutes each side.
For yogurt sauce, whisk together vegan yogurt, lime juice and cilantro. Add salt and pepper for taste.
Serve cakes on a bed of romaine lettuce and drizzle yogurt sauce on top.