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Gallery Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad Recipe Summary prep: 30 mins total: 30 mins Servings: 4 Yield: Makes 8 cakes

Ingredients Ingredient Checklist 1 cup red lentils 3 scallions, pale-green and white parts chopped; greens thinly sliced on bias 1 tablespoon harissa 1/4 teaspoon turmeric 1/4 teaspoon baking powder Coarse salt 1 large egg plus 1 large egg white 2 1/2 ounces goat’s-milk or sheep’s-milk feta cheese, crumbled (1/2 cup) 1/2 cup nonfat plain Greek yogurt 1 tablespoon fresh lemon juice 1/8 teaspoon finely grated garlic (from 1 small clove) 1/2 English cucumber, cut into half-moons (1 cup) 1/2 ounce upland cress or watercress (1 cup) 1/4 ounce fresh mint leaves (1/2 cup) 2 teaspoons safflower oil

Cook’s Notes Going GreenPeppery cress is rich in beta-carotene, vitamin C, and other powerful cancer-fighting compounds.

Gallery Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad

Recipe Summary prep: 30 mins total: 30 mins Servings: 4 Yield: Makes 8 cakes

Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad

Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad

Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad

Recipe Summary prep: 30 mins total: 30 mins Servings: 4 Yield: Makes 8 cakes

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4 Yield: Makes 8 cakes

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

Yield: Makes 8 cakes

4

Makes 8 cakes

Ingredients

Ingredients

  • 1 cup red lentils 3 scallions, pale-green and white parts chopped; greens thinly sliced on bias 1 tablespoon harissa 1/4 teaspoon turmeric 1/4 teaspoon baking powder Coarse salt 1 large egg plus 1 large egg white 2 1/2 ounces goat’s-milk or sheep’s-milk feta cheese, crumbled (1/2 cup) 1/2 cup nonfat plain Greek yogurt 1 tablespoon fresh lemon juice 1/8 teaspoon finely grated garlic (from 1 small clove) 1/2 English cucumber, cut into half-moons (1 cup) 1/2 ounce upland cress or watercress (1 cup) 1/4 ounce fresh mint leaves (1/2 cup) 2 teaspoons safflower oil

Directions

Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.

Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.

Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.

Cook’s Notes Going GreenPeppery cress is rich in beta-carotene, vitamin C, and other powerful cancer-fighting compounds.

Cook’s Notes

Going GreenPeppery cress is rich in beta-carotene, vitamin C, and other powerful cancer-fighting compounds.

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All Reviews for Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest