Lentil Cakes Recipes

Steps:

• Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
• In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
• Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

Steps:

• Combine lentils, celery, carrot, water and spices in large saucepan.
• Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
• Stir in half of the breadcrumbs.
• Shape mixture into patties (makes about 8); toss in flour.
• Dip in egg, then in combined remaining breadcrumbs and parsley.
• (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
• Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.

Steps:

• Grease a 7-inch cake pan with vegetable oil. In a bowl, whisk the yogurt and the gram flour together to a smooth batter.
• In a food processor, blend the green chiles, ginger, lemon juice, 1 tablespoon vegetable oil, and 2 tablespoons of the water to a smooth paste. Add the chile paste, turmeric, salt, and 1 teaspoon of the sugar to the batter, and stir until well combined. Loosen the batter if necessary with a teaspoon of water to return it to the consistency of heavy cream. Add the fruit salts, and stir well to combine, then set aside for 4 to 5 minutes.
• Fill the saucepan of an 8-inch double boiler with water and bring to a boil. (Alternatively, place a biscuit cutter of the same size or an upturned heatproof bowl into a large, heavy-based pan and pour enough water into the pan to reach halfway up the sides of the bowl. Cover the pan with a lid and bring the water to a boil.)
• Pour the batter into the greased cake pan and carefully lower it into the double boiler. Cover the pan with a lid and steam the cake over a medium heat for 18 to 20 minutes, or until a toothpick inserted into the batter comes out clean.
• Heat the remaining 1 tablespoon oil in a small pan over medium heat. When the oil is hot, add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Be careful of the popping seeds and splatter of oil.
• When the mustard seeds have started to pop, add the sesame seeds and curry leaves and fry for another minute, or until the sesame seeds are golden brown. Discard the curry leaves.
• Add the remaining 4 tablespoons of water and the remaining teaspoon of sugar and boil for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup.
• To serve, turn out the lentil cake onto a serving plate. Pour the syrup evenly over the cake. Sprinkle over the fresh coriander and coconut.

Steps:

• Preheat oven to 350*F.
• In a food processor, finely chop garlic, onions and carrots.
• Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
• Add lentils and water to pot, cover and bring to a boil.
• Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape.
• Remove lentils from heat and allow to cool for 10 minutes.
• In a food processor, chop parsley and almonds.
• In a large bowl, mix remaining ingredients with the lentils.
• Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized.
• Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.

Steps:

• Soak the dried lentils overnight and rinse.
• Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter.
• Add the oil to a preheated fry pan or skillet.
• Blend in the baking powder just before pouring the batter into the fry pan.
• Pour out 5 inch (12cm) pancakes, spreading the thick batter with the back of a spoon.
• Fry pancakes over medium high heat (375° F) for about 5 minutes or until golden brown. Flip and fry the other side until golden brown.
• Measure two cups of fresh or frozen berries.
• Slice strawberries if using and heat frozen berries.
• Top each serving of pancakes with berries and enjoy!
• If your pancakes turn out with raw centres, cook them lower and slower.
• If cooking in batches keep cooked pancakes covered and warm in the oven.