You will prefer these wonderful little cakes over a veggie burger any day. They are tasty on their own, but next time we plan to try them with a sweet mango salsa, or a tangy yogurt sauce, to add some moisture. We paired them with sauteed brussel sprouts and a baked butternut squash - it made for a great meal!
To prepare the cakes, bring to a boil in a medium saucepan:
4 cups water and
1 cup dried small red lentils
Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water, and drain them. Place lentils in a large bowl.
In a pan, combine and bring to a boil:
1 cup water
1/2 cup uncooked basmati rice
Cover, reduce heat and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes, then add rice to the lentils.
Then, in a large nonstick skillet over medium-high heat, warm:
1 tsp olive oil
and add:
1/2 cup finely chopped red bell pepper 1/2 cup finely chopped red onion 2 garlic cloves, minced
Saute 2 minutes or until tender.
Cool 10 minutes. Add to rice mixture. Then add:
3/4 cup (3 oz) finely shredded swiss cheese 1/4 cup dry breadcrumbs 1 Tbs chopped fresh basil 1 tsp salt 1/4 tsp freshly ground black pepper 2 large egg whites, lightly beaten Stir until well combined. Let stand for 10 minutes.
Wipe skillet clean, and then heat in skillet over medium heat:
2 tsp olive oil
Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 3-inch circles.
Cook 5 minutes or until lightly browned. Carefully turn cakes over and cook 5 minutes on other side. Remove cakes from pan, repeat with more olive oil and remaining rice mixture.
Yield: 12 cakes
Serve and Savor!
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