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Red Lentil Cakes with Simple Tomato Salsa
By Sharon
Crisp on the outside and creamy on the inside, these salsa-topped Lentil cakes make a lovely vegetarian entrée.
I found this recipe many years ago in a Cooking Light Magazine. I’ve adjusted it a little to use quinoa instead of rice making it a protein packed healthy meal. You could also make these Red Lentil Cakes in a small size and serve them as an appetizer.
To prepare the Lentil Cakes wash the Lentils and Quinoa, in separate mesh strainers, throughly in Cold water and let drain.
Bring 4 cups water and a sprinkle of salt and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
Combine remaining 1 cup water and a dash of salt and quinoa in pan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Drain. Cool 10 minutes.
Add rice to lentils in a large bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.
Prepare the salsa while you’re waiting. Combine the Salsa ingredients and set aside at room temperature.
Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon Lentil mixture by 1/3-cupfuls into pan, spreading to form 3-inch circles; cook 5 minutes or until lightly browned. An ice cream dishes works well for this. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.
These Lentil Cakes offer a great way to use leftover quinoa; if you’re starting with cooked quinoa, use about 1 1/2 cups. Add mixed greens to the plate for even more color. You could substitute Basmati rice for the Quinoa.
