Warm Salad With Yellow Lentil Cakes

Recipe Ingredients

1/2 lb	227g / 8oz	Yellow lentils
1/2 cup	31g / 1.1oz	Green onions - chopped
2 teaspoons	10ml	Serrano or jalapeno chile - to taste seeded and chopped
1 tablespoon	15ml	Garlic - chopped
1 tablespoon	15ml	Chopped fresh mint leaves
1 teaspoon	5ml	Fresh ginger - minced
1 1/2 teaspoons	7.5ml	Good curry powder, to taste
1 1/2 teaspoons	7.5ml	Salt to taste
1/4 teaspoon	1.3ml	Crushed cumin
1/4 teaspoon	1.3ml	Fennel seeds
1/2 teaspoon	2.5ml	Ground turmeric
		Vegetable oil - for sauteing
2		Young watercress or other savory greens such as arugula and/or mizuna tough stems removed sweet garlic and olive salsa

Recipe Instructions

Wash the lentils in several changes of water to remove any debris. Place in a bowl and cover with at least 2 inches of cold water and allow to soak overnight.

Add lentils along with next 9 ingredients to a food processor fitted with a steel blade and process for a minute or so until well combined.

Add 1/4 inch oil to a deep saucepan and test fry a spoonful of lentil mixture over moderate heat until golden brown on both sides. Taste and adjust seasoning as desired. Store uncooked lentil mixture covered and refrigerated up to 2 days.

To serve: Heat oil and saute rounded tablespoon quantities of lentil mixture in hot oil until golden brown on both sides. Be careful not to crowd cakes.

Drain on paper towels and keep warm in a low oven while finishing rest of cakes. You should have enough for 18 to 20 cakes.

Place watercress attractively on plates and top with 3 of the warm lentil cakes. Spoon a tablespoon or two of salsa in center and serve immediately.

Source:
JOHN ASH SHOW #JA9766

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