Red Lentil Cakes with Spinach, Green Apple Salad

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1-1/2 cups  Water
3/4 cup   Red lentils
To taste  Kosher salt
2 Tbsp   Olive oil
1 each   Onion, minced (start with a 7-8 oz onion)
2 cloves   Garlic, minced
1 each   Carrot, minced (about 3 oz. trimmed and peeled)
1 tsp   Curry powder
¼ lb   Mushrooms, minced
1-1/2 tsp  Fresh thyme
To taste  Freshly ground black pepper
1 Tbsp   Dijon mustard
1/4 cup   Japanese bread crumbs
1 each   Lemon, juice and zest
1 cup   Jasmine rice, cook with 1-3/4 cups water)
1 Tbsp   Apple cider vinegar
1 oz   Baby spinach, cut in ribbons (chiffonade)
1 each   Green apple, cut into matchsticks 
As needed  Pam or other food release spray

Bring the water to a boil in a two quart saucepan. Add the lentils and a pinch of salt, lower heat, cover and cook the lentils until tender; about 7 minutes. Remove from the heat and set aside. They will continue cooking and absorbing the remainder of the water.

Meanwhile, heat a large sauté pan over medium high heat. Add one tablespoon of the olive oil and the onion, garlic and carrot. Cook several minutes and add the curry powder. Cook the spice briefly, then add the mushrooms and thyme. Season with salt and pepper and cook until liquid is evaporated; transfer to a large mixing bowl.

Add the cooked lentils, mustard, breadcrumbs, lemon juice to taste and zest to the vegetables; mix well and check seasoning. Shape into 4 nice patties. Each patty should weigh between 4-1/2 – 5 oz.

Pre-heat an electric griddle to 350 degrees. In a separate mixing bowl whisk together the remaining 1 tablespoon of olive oil and the apple cider vinegar. Add the spinach and apple along with a few grains of salt. Toss well and set aside.

Spray the griddle with a little Pam or other food release spray. Griddle the patties until golden brown on both sides. To serve, transfer the rice to a serving bowl. Arrange the patties on top of the rice and mound the spinach apple salad over the patties.

Yield:  4sServings