Yougurt Recipes; Lentil-Spinach Cakes with Yogurt Sauce

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Lentil-Spinach Cakes with Yogurt Sauce - Mediterranean

 

Spinach Cakes:

1/2 cup dried lentils, red or brown

1 1/2 tablespoons olive oil

1 cup chopped leeks

1 teaspoon apple cider vinegar

8 slices bread, stale or toasted sandwich bread

2 garlic cloves, minced

12 ounces fresh spinach, well-washed and stems

removed, or one 10-ounce package frozen chopped

spinach, thawed, with excess water squeezed out

20 toasted whole almonds

1 red bell pepper, seeded and finely chopped

Salt and freshly-ground black pepper, to taste

Yogurt-Citrus Sauce:

2 tablespoons finely chopped onion

1 teaspoon ground cumin

1 teaspoon grated orange rind

3/4 cup plain yogurt (you may use non-fat, low-fat, or

whole yogurt)

3 tablespoons flour

1 1/2 teaspoons olive oil

 

 

 

 

 

 

1. Cover the lentils with about 2 cup of water in a

small pan. Bring to a boil, then reduce heat, cover

the pan, and simmer until lentils are tender--about 20

minutes, more or less, depending on the size of the

lentils). Drain lentils when tender and set aside.

 

2. Heat 1 1/2 teaspoons olive oil over medium heat in

a large, heavy-bottomed skillet and add the onion.

Saute for 2 minutes, stirring frequently, then add

cider vinegar and stir for a few seconds. Transfer

onion and vinegar mixture to a large bowl and wipe

skillet.

 

3. In a food processor, place the bread slices, torn

into pieces, and pulse until they form crumbs. Add 1

tablespoon olive oil to the wiped skillet, and heat

oil over medium. Add garlic and bread crumbs and cook,

stirring occasionally, about 5 to 8 minutes, until

bread crumbs are crips and golden brown. Add toasted

crumbs to the bowl with the onion.

 

4. Place the spinach in a dry skillet over medium-high

heat and cook, stirring frequently, until the spinach

has wilted, then chop spinach and add to onions and

crumbs.

 

5. Place cooked lentils and almonds to the food

processor and pulse until chopped fine. Add mixture to

the bowl of onions and spinach. Add bell pepper, slat,

and pepper and mix thoroughly to combine.

 

6. Form 8 cakes from the spinach mixture. Place flour

on a plate and dredge the cakes in flour on both

sides. Heat the 1 1/2 teaspoons olive oil in a large

skillet over medium-high heat and fry the cakes on

both sides, about 3 minutes on each side.

 

7. Combine the sauce ingredients in a medium bowl and

whisk to combine. Serve cakes hot with sauce on the

side.

 

 

 

Author: Inspired by Vegetarian Planet, by Didi Emmons

(Harvard Common Press, 1997).

Source: GreenLiving

Formatted by Chupa Babi; 11.29.07

 

This unusual dish combines spinach--so essential for

our eyes--almonds, lentils, leeks, and garlic to make

patties so luscious that even children ask for

seconds. Lovers may enjoy the fact that several of the

ingredients have been considered aphrodisiacs for

centuries! All of us will enjoy the crunchy, nutty

texture and satisfying flavor of the patties, with or

without the mouth-watering yogurt-citrus sauce.

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