Recipe: Lentil-Rice Cakes
1 cup green lentils
2 cloves garlic
1 teaspoon dried oregano (optional)
1/4 cup onion, finely chopped
2 cups cooked rice
2 tablespoons flour
1/2 teaspoon Cajun seasoning
1. Put lentils, garlic, onions and oregano in pot, cover with 2 cups of water and boil for 4 minutes. Cover and simmer till lentils are soft, 25 – 30 minutes, stirring occasionally and adding water if necessary.
Drain. Let cool ~10 minutes.
2. Put rice and all but 1 cup of the lentil mixture into a food processor, and pulse 5 – 8 times, till sticky. Glop into a bowl and add the remainder of the lentil mixture. Fold together thoroughly.
3. Beat eggs, and add, along with flour, and seasoning. It will be sticky, but if it’s too goopy to form into patties, add bread crumbs or oatmeal until you get something more malleable.
4. Form into patties and refrigerate a couple of hours. (Chilling the batter is necessary if you’re going to fry them, but not if you’re going to bake them.)
5. Cook, either by
a) Fry at medium-high in a few millimetres of oil, at least three minutes on the first side. Be patient here, otherwise it will fall apart when you try to flip it. Fry the second side for a minute, then carefully transfer to a plate.
b) Bake on well-oiled cookie sheet at 350 for 15 minutes on the first side, five on the second.
The children love to eat these at room temperature, with their fingers, and dipped in ketchup. I find them a bit bland, and so will eat mine in a half-pita with a dollop of hot salsa and Dijon mustard on top.