Guest guest Posted January 9, 2007 Report Share Posted January 9, 2007 Lentil Nut Cakes 1 cup brown lentils 2 cups water 1 tsp cummin 1 tsp turmeric 1 tsp garam masala 1 large onion, chopped 2.5 cm (1 " ) piece of fresh ginger, finely grated 1 clove garlic, crushed 100 g (3 1/2 oz) finely ground mixed nuts 4 Orgran Corn Crispbread (-OR- similar for crumbs) olive oil Soak the lentils for a couple of hours then cook in 2 cups of water until soft. Drain well. Break up the crispbread and blend or process to a crumb-like texture. In a small pan heat a little olive oil and gently fry the onion, ginger and garlic. Stir to avoid burning. Add the spices and stir through, cook for 2-3 minutes. In a large bowl mix the lentils with the onion and spices and add the ground nuts and any additional seasoning, as well as 1/4 cup of the crumbs. Allow to sit for 30 minutes and then form your cakes. Form good-sized cakes and flatten slightly. Place in an oiled tray and bake in a moderate (180 C) (375 F) for 20 minutes. You can also fry these in a fry pan and you can roll them in crumbs or sesame seeds before they are cooked. Quote Link to comment Share on other sites More sharing options...
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