Yield: 6 servings
|½ pounds||Yellow lentils|
|½ cup||Chopped green onions|
|2 teaspoons||Seeded; chopped serrano or jalapeno chile, or to taste|
|1 tablespoon||Chopped garlic|
|1 tablespoon||Chopped fresh mint leaves|
|1 teaspoon||Minced fresh ginger|
|1½ teaspoon||Good curry powder; or to taste|
|1½ teaspoon||Salt; or to taste|
|¼ teaspoon||Crushed cumin seeds|
|¼ teaspoon||Crushed fennel seeds|
|½ teaspoon||Ground turmeric|
|\N \N||Vegetable oil; for sauteeing|
|2 bunches||Young watercress or other savory greens; tough stems removed|
|\N \N||(such as arugula and/or mizuna)|
|\N \N||Sweet Garlic And Olive Salsa; see * Note|
* Note: See the Sweet Garlic And Olive Salsa recipe which is included in this collection.
Wash the lentils in several changes of water to remove any debris. Place in a bowl and cover with at least 2 inches of cold water and allow to soak overnight. Add lentils along with next 9 ingredients to a food processor fitted with a steel blade and process for a minute or so until well combined. Add ¼ inch oil to a deep saucepan and test fry a spoonful of lentil mixture over moderate heat until golden-brown on both sides. Taste and adjust seasoning as desired. Store uncooked lentil mixture covered and refrigerated up to 2 days. To serve: Heat oil and saute rounded tablespoon quantities of lentil mixture in hot oil until golden-brown on both sides.
Be careful not to crowd cakes. Drain on paper towels and keep warm in a low oven while finishing rest of cakes. You should have enough for 18 to 20 cakes. Place watercress attractively on plates and top with 3 of the warm lentil cakes. Spoon a tablespoon or two of Sweet Garlic And Olive Salsa in center and serve immediately. This recipe yields 6 servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9766 broadcast 02-01-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.