Lentil Cakes Recipe

Ingredients :

175 g

1

1

2.5 ml

2

425 ml

100 g

75 g

30 ml

30 ml

1

split red lentils

small onion, chopped

bay leaf

ground cumin

medium sized tomatoes, skinned and chopped

white or vegetable stock

blanched almonds, chopped

whole meal bread crumbs

bran

chopped parsley

egg, beaten

salt and ground black pepper

1. Put the lentils in a pan with onion, bay leaf, cumin, tomatoes and stock.

2. Bring to the boil, cover and simmer gently, stirring occasionally for 30-40 minutes, or until the lentils are soft and the stock has been absorbed.

3. Remove the bay leaf, beat the lentil purée until smooth, then leave to cool.

4. Heat the oven to 190^oC (375^oF), Gas 5.

5. Grease a baking tray.

6. Mix together the almonds, breadcrumbs and bran and beat half the mixture into the lentil purée.

7. Season with salt and pepper and stir in the parsley.

8. Lastly, beat in the egg to bind the mixture.

9. Coat your hands with whole meal flour, divide the mixture into 8 and shape them into round, flat cakes.

10. Spread the remaining breadcrumb mixture on a plate and coat the cakes thoroughly on both sides.

11. Arrange the cakes on the baking tray and bake for 20-25 minutes, turning once, until golden brown.

12. Serve hot or cold.

Serving Suggestion :

Lentil cakes are especially good with a spicy tomato sauce - add a pinch of cayenne or paprika pepper. Almost any vegetable or salad can be served with them, though avoid ones noted for their dryness.

Serves 4

Per Serving : 16 fat, 15 g fiber.

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