Lentil/Rice Cakes

I keep thinking I’ve already written this post, and so I delete it, but I’ve gone through the archives (it sounds like such a vast thing…it isn’t) and I haven’t. Fantastic. I’m writing about it today. You’ll love it. Seriously. I’ve made this several times and it is crowd pleasing EVERY SINGLE TIME.

This is a gluten-free, vegan recipe. The sauce I make for the topping is not vegan, but you can make it so. I’ll explain.

First things first, this is an adaptation of an epicurious recipe. I didn’t make the raita this last time, because I made an avocado whip instead.

You need to know ahead of time that the lentils and rice need to soak for 3-5 hours, so prepare accordingly. It sounds like a pain, but actually, it’s not. They can soak longer than that. I recommend putting them together before you go out for the day and drain when you come back. I’ve made them as stated (3-5 hours) and then the way I just recommended to you. No different. As long as they soak for at least 3 hours, your good.

This is a very kid-friend recipe, so have your kids help if you want to. It gets messy, it’s totally fun.

Okay, get out your little mini cuisinart (or a big one if you’re lucky). I usually double the recipe and it serves 3 adults and 2 kids with large portions. You can make these as smaller cakes, or to serve 2 adults, just make as stated.

What you’ll need;

1/2 cup of mixed dried lentils (I use Atlantic Spice Company‘s Autumn Blend)

1/4 cup of rice (they recommend basmati, I use whatever I have)

3 garlic cloves, minced

1 tea ginger powder OR 2 tea fresh ginger, minced

1 jalapeno, seeded, minced

1/4 cup frozen or fresh broccoli

1/4 cup frozen or fresh corn

large handful of fresh cilantro OR flat leaf parsley, depending on what you prefer

(variations, add a handful of spinach, add chopped scallions, add fresh mint, we’re looking for green, add what you like)

1 tea cumin

1 tea coriander

1/2 tea cardamom

1 tea salt

1 tea pepper

2 tbsp olive oil

1 squeeze of fresh lemon juice (about 1 tbsp)

Soak rice and lentils as stated before. When they have soaked long enough drain.

Add everything BUT the rice and lentils to the Cuisinart and blend until fairly smooth. Now add the rice and lentils and whizz until you have the consistency of a wet, grainy mess. Ah yes, inhale deeply, this smells pretty freaking great.

Add some olive or vegetable oil to a hot saute pan or griddle. Form mixture into patties in whatever size you prefer (I like palm size as I figure 2 with some salad is the perfect amount for an adult serving. Fry for about 2 minutes on either side and add to plate.

Next, I made an avocado whip. I know it calls for raita, and I’ve served it that way, but I had a couple of avocados that needed to be eaten, I just felt in my gut that this was fantastic. (It was, a different direction than raita, but SO SO SO good, and you can do this to keep it totally vegan!)

lentil cakes

I took 3 whole avocados and added them to the mini cuisinart. (I obviously peeled and took out the seed) I add 1 tbsp of sour cream, a squeeze of lemon and some salt and whizzed together. Then serve a dollop on top of each cake. If you want to remove the sour cream, add another half of avocado and a little oil. It’s creamy and delightful!

Now, I used a lot of I’s in this post, but they are really ‘us’. Z added everything to the Cuisinart, pressed the buttons and helped make baby sized cakes. This is a really really good recipe to teach about measurement. She measured out all ingredients and used different ways to do so.


About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
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