Lentil cakes with nopalito cactus tequila salsa

Yield: 1 servings

Measure Ingredient
1 cup Red lentils
1 cup Green French lentils
1 cup Mixed peppers; sweet and hot,
\N \N ; diced
¼ cup Scallions; sliced
¼ cup Onions; diced
2 \N Eggs
1 cup Whole wheat flour
¼ cup Snipped chives
¼ cup Carrots and celery; diced very small
\N \N Salt and pepper
1 \N Nopalito cactus; diced small
\N \N ; (approximately 1/2
\N \N ; cup), thorns and
\N \N ; needles removed
½ cup Mixed peppers; sweet and hot,
\N \N ; diced
½ cup Mixed citrus supremes. chopped; (orange, grapefruit,
\N \N ; lime)
½ cup Diced tomatoes
1 tablespoon Chives; sliced
3 tablespoons Cilantro; chopped
2 tablespoons Onion; diced
2 \N Limes; Juice of
2 tablespoons Olive oil
\N \N Salt and pepper
½ cup Tequila


Cook lentils separately in salted water until tender, about 15 minutes for the red and 25 minutes for the green. Drain and pat dry. Puree red lentils and mix with whole green lentils and remaining ingredients. Divide into 24 equal portions and pan fry until golden brown.


Mix all ingredients together.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9187 Converted by MM_Buster v2.0l.

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