Spicy Lentil Cake
Makes 10 (3-ounce) patties
2 cups cooked French green lentils
1 cup diced yellow onion
1 small carrot, finely diced
1 rib celery, finely diced
2 teaspoons minced garlic
Vegetable oil for sauteeing
½ cup roasted red peppers, diced
1 tablespoon chopped fresh parsley
Olive oil as needed
2 cups panko bread crumbs, as needed
About 11/2 ounces Cholula hot sauce or to taste
½ ounce lemon juice
Salt and pepper to taste
Warm grilled bread for serving
In a food processor, pulse lentils about 15 seconds or until partially pureed, but with some whole lentils throughout.
Saute onions, carrot, celery and garlic in vegetable oil until soft. Combine with lentils and fold in peppers and parsley.
Add about 1/8 cup olive oil and ½ cup panko to lentil mixture along with hot sauce, lemon juice, salt and pepper; fold to combine.
Use additional panko and/or olive oil as needed to form patties. Adjust seasonings to your liking.
Heat a small amount of vegetable oil in a skillet to lightly coat the surface. Sear patties on each side until browned. Serve with warm grilled bread.
Chef Robert Carter of Carter's Kitchen and Rutledge Cab Co. has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.
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