Printed September 2, 2026
Roasted Vegetable Mujaddara Cakes with Tahini Drizzle
Leftover roasted vegetables and grains transform into crispy Middle Eastern-spiced patties that are infinitely better than their original incarnation.
Ingredients
- 2 cups leftover roasted vegetables (any combination), roughly chopped
- 1 1/2 cups cooked lentils or other legumes
- 1 cup cooked rice, quinoa, or bulgur
- 1 large onion, thinly sliced
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 cup breadcrumbs or panko
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Water to thin
- Fresh parsley or mint for garnish
- Pomegranate seeds (optional)
Preparation
Mujaddara—the beloved lentil and rice dish—is wonderful fresh, but these patties might actually be better. They take the spirit of that classic dish and add textural magic: crispy exteriors, creamy interiors, and sweet caramelized onions woven throughout. This is the kind of leftover cooking that makes you a genius.
Caramelize the Onions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onions and a pinch of salt.
- Cook slowly, stirring occasionally, for 20-25 minutes until deeply caramelized and sweet. Set aside half for topping; the rest will go into the cakes.
Make the Cakes
- In a large bowl, combine the chopped roasted vegetables, lentils, and grains. Use a potato masher or fork to mash everything together, leaving some texture.
- Mix in half the caramelized onions, cumin, coriander, smoked paprika, breadcrumbs, and flour. Season generously with salt and pepper.
- The mixture should hold together when squeezed. If too wet, add more breadcrumbs; if too dry, add a splash of water or olive oil.
- Form into 8 patties about 1/2-inch thick. Refrigerate for 15 minutes to firm up (this helps them hold together during cooking).
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy.
Make the Tahini Sauce
- Whisk together tahini and lemon juice—it will seize up at first, which is normal.
- Gradually whisk in water, one tablespoon at a time, until you achieve a pourable consistency. Season with salt.
Serve
Plate the cakes and top with remaining caramelized onions. Drizzle generously with tahini sauce and garnish with fresh herbs and pomegranate seeds if using. These are excellent warm or at room temperature, making them perfect for meal prep or packed lunches.
Leftover Flexibility: The beauty here is total adaptability—roasted cauliflower and chickpeas, sweet potatoes and black beans, Brussels sprouts and white beans. Whatever vegetables and grains you have will work. The technique stays the same.
