Chilean Spiced Lentil Cakes with Salsa Pebre
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 9, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 9, 2018.
Ingredients
Rice
- 1 cup jasmine rice
- 1½ cups water
Lentil Cakes
- 1 brown onion
- 1 can lentils
- 2 cloves minced garlic
- 1 pack lentil spice
- 1 egg
- ½ cup panko breadcrumbs
- Zest and juice of ½ lemon
- ½ bunch coriander, chopped
Salad
- ½ bag baby spinach *
- 1 capsicum
- 1 tomato
- ½ bunch coriander, chopped
To Serve
- 1 pack yoghurt
Steps
-
Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for 8 more minutes. Do not lift lid during cooking
-
Prep and cook onion and make cake mix Finely dice onion and drain lentils. Heat a drizzle of oil in a large pan on medium-high heat and cook onion for about 5 minutes, until golden. Add garlic and lentil spice and cook a further 1 minute, until fragrant. Transfer onion and lentils to a large bowl along with remaining lentil cake ingredients and ½ tsp salt. Mash until combined. If lentil mixture is too wet, add another 1/4 cup breadcrumbs
-
Form and cook cakes Roll mixture into golf ball-sized balls and flatten slightly to make cakes. Wipe pan clean and return to a medium heat with a drizzle of oil. Cook lentil cakes for 2-3 minutes each side, until golden. Turn carefully to avoid breaking.
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Make salad Roughly chop spinach, thinly slice capsicum, dice tomato 1cm and toss in bowl with coriander and a drizzle of oil and vinegar. Season to taste. Cut lemon into wedges.
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Serve rice topped with lentil cakes, yoghurt, salsa pebre, salad and lemon wedges. For a little heat, sprinkle with chilli flakes.
Nutritional Information
Energy |
2600 kj 621 kcal |
---|---|
Protein | 25.0g |
Carbohydrate | 85.4g |
Fat | 23.3g |