Red Lentil Cakes With Harissa Recipes
LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD
Inspired by falafel, these Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad are made from a purée of raw red lentils, harissa, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 8 cakes
Number Of Ingredients 15
Steps:
- Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
- Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
- Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.
Nutrition Facts : Calories 305 g, Cholesterol 59 g, Fiber 8 g, Protein 22 g, SaturatedFat 3 g, Sodium 379 g
RED LENTIL CAKES WITH HARISSA
Lentils are consistently rated one of the world's healthiest foods. Filled with B Vitamins, folate, calcium and phosphorus, they are also a great source of protein and iron, making them a staple of vegetarian diets all over the world. A great way to use red lentils, this is delicious. A recipe from Tunisia. From generationyfoodie.
Provided by Sharon123
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F.
- In a food processor, finely chop garlic, onions and carrots.
- Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
- Add lentils and water to pot, cover and bring to a boil.
- Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape.
- Remove lentils from heat and allow to cool for 10 minutes.
- In a food processor, chop parsley and almonds.
- In a large bowl, mix remaining ingredients with the lentils.
- Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized.
- Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.
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- Place the lentils in a small pot with the 2 cups water. Bring to a boil and reduce to a simmer. Simmer the lentils with the lid of your pot on but slightly ajar (to allow steam to escape) for 20 minutes, or until they're turning into a thick, mushy mixture. Once all of the water has been absorbed, remove the lentils from heat and set them aside to cool somewhat.
- Heat the oil over medium heat in a large skillet or cast iron frying pan. Add the onions and cook for 5-7 minutes, or until the onions are clear and soft. Add a few tablespoons of water as you go along to prevent sticking. When the onions are soft, add the garlic and cook for another 1-2 minutes, or until the garlic is fragrant but not burning. Stir in the cumin, paprika, oregano, harissa, salt, and lemon juice, along with the lentils. Mix everything around gently in the skillet or pan to incorporate the seasonings. Allow the mixture to cool for a few moments.
- Transfer the skillet mixture to a mixing bowl. Add the quinoa and chickpea flour, and use your hands to incorporate everything. The mixture should be easy to shape into cakes but not too mushy, either (if it is super mushy, add another tablespoon of chickpea flour). Shape the mixture into 8 cakes and place them on the oiled baking sheet.
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