Warm salad with yellow lentil cakes

Yield: 6 servings

Measure Ingredient
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.

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