Crispy lentil and root vegetable griddle cakes brushed with maple mustard glaze, a hearty prairie-style savory breakfast.
Saskatchewan grows more than a third of the world's lentils, and this savory griddle cake is the kind of dish that shows up in prairie farmhouse kitchens where lentils are as much a pantry staple as flour. Cooked green lentils are mashed with grated carrot and parsnip, bound with egg and a little flour, then pan-fried until the edges turn deeply crisp while the center stays tender -- more akin to a savory latke than a sweet breakfast pancake. What makes these distinctly Canadian is the finishing glaze: a whisk of real maple syrup and grainy mustard brushed over the hot cakes right out of the pan, which plays off the earthy lentils and root vegetables the same way maple is used to balance savory dishes across Quebec and Ontario farm cooking. A scattering of fresh chives at the end keeps the whole plate from feeling heavy. Served with a fried egg or a dollop of sour cream, these griddle cakes are substantial enough to be a full breakfast or brunch, with a nutty, mineral lentil flavor rounded out by sweet-tangy maple mustard.
Serves 4
Mash about two-thirds of the lentils with a fork, leaving the rest whole for texture, then transfer to a mixing bowl.
Add grated carrot, parsnip, onion, eggs, flour, salt and pepper to the lentils. Stir until you have a thick, scoopable mixture that holds together.
Heat oil in a nonstick skillet over medium heat. Drop 1/4-cup portions in, flattening to about 1/2 inch thick. Cook 3 to 4 minutes per side until deep golden and crisp at the edges.
Press down gently with a spatula once the first side has set to help the cakes cook evenly and hold together when flipped.
Whisk together maple syrup and mustard in a small bowl while the cakes cook.
Brush the hot cakes with the maple mustard glaze as soon as they come out of the pan, scatter with chives, and serve immediately.
Drain the cooked lentils very well before mashing -- excess moisture is the main reason these cakes fall apart in the pan.
Use real maple syrup, not pancake syrup, for the glaze; the mineral, slightly smoky depth is what makes the mustard pairing work.
Grate the parsnip and carrot on the large holes of a box grater rather than food-processing them, so the cakes keep some bite.
Cheese version: fold in 1/2 cup grated old cheddar for a richer, melty interior.
Spicy version: add a pinch of cayenne or a spoonful of horseradish to the mustard glaze for extra kick.
Baked version: bake portions on a parchment-lined tray at 400°F (200°C) for 20 minutes, flipping once, for a lower-oil alternative.
Refrigerate cooked cakes in an airtight container up to 3 days. Reheat in a dry skillet over medium heat to re-crisp the edges rather than microwaving, which makes them soggy.
Lentil farming exploded across Saskatchewan starting in the 1970s, turning the province into the world's largest lentil producer, and savory lentil-vegetable cakes like this one reflect how prairie home cooks have folded that abundant crop into everyday breakfast and brunch cooking.
Yes, just rinse and drain them very well and pat dry with a towel first, since canned lentils hold extra moisture that can make the batter too wet.
An extra carrot or some grated potato works fine in its place; the parsnip adds a slightly sweet, peppery note but isn't essential to the texture.
This usually means there's too much moisture in the mixture or the first side hasn't cooked long enough to set; let a deep golden crust form before attempting the flip, and squeeze excess liquid from the grated vegetables first.
Per serving (220g / 7.8 oz) · 4 servings total
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