Red Lentil-Rice Cakes with Simple Tomato Salsa

Red Lentil-Rice Cakes with Simple Tomato Salsa
Photo by Randy Mayor

Ingredients

  • ½ teaspoon fennel seeds, crushed
  • 2 garlic cloves, minced
  • ¼ cup dry breadcrumbs
  • Cakes:
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons capers
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • + 14 more ingredients
    • 2 large egg whites, lightly beaten
    • ½ cup finely chopped red bell pepper
    • ¼ cup chopped fresh basil
    • ¼ teaspoon salt
    • Salsa:
    • 1 tablespoon balsamic vinegar
    • ½ cup finely chopped red onion
    • 1 cup dried small red lentils
    • 3 cups finely chopped plum tomato (about 6 tomatoes)
    • ½ cup uncooked basmati rice
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 5 cups water, divided
    • 2 tablespoons olive oil, divided

1. To prepare salsa, combine first 5 ingredients; set aside at room temperature. 2. To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl. 3. Co...

View full recipe at My Recipes

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