Did you know that lentils are really a tiny powerfood, having the highest level of protein by weight of any plant-based food? In this recipe, tender lentils and flavorful rice are soaked then mixed with herbs and spices to form wonderfully fragrant little cakes.
Ingredients
½ cup dry lentils
¼ cup basmati rice
1 cup spinach, finely chopped
½ cup frozen peas, thawed and chopped
1 clove garlic, minced
1 teaspoon fresh ginger, minced
¼ cup cilantro, chopped
¼ cup scallions, chopped
Salt and pepper to taste
4 tablespoons extra virgin olive oil
Instructions
Rinse lentils and rice. In a bowl, let mixture soak in water for 3-5 hours. Drain and place in a food processor.
Add garlic and ginger. Process on *pulse until a grainy paste forms (add water 1 tablespoon at a time if necessary). Transfer to a large bowl and add spinach, peas and the next 5 ingredients and mix well. Mixture should be able to be easily formed into a patty shaped cake.
In a large non-stick skillet, heat 2 tablespoons olive oil. Spoon ¼ of lentil mixture into pan, flattening to form a cake. Repeat with remaining mixture. Cook until golden brown, about 4-5 minutes on each side, adding remaining olive oil to skillet when cakes are ready to be flipped. Remove to plate, garnish with fresh cilantro sprigs and enjoy.
Chefs Tip: *Using a pulsing action - turning on the motor for one second, turning it off for one second, then turning it on again for one second allows you to keep an eye on the texture of your food to ensure that you don't over-process it.
Makes 4 cakes
