Chilean Spiced Lentil Cake with Salsa Pebre
Ready in 50 minutes
• Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 9, 2018.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 9, 2018.
Ingredients
Rice
- 1½ cups jasmine rice
- 2¼ cups water
Lentil Cakes
- 1 brown onion
- 2 cans brown lentils
- 2 cloves minced garlic
- 1½ Tbsp lentil spice
- 2 eggs
- Zest and juice of 1 lemon
- ½ bunch coriander, chopped
Salad
- ¾ bag baby spinach
- 1 capsicum
- 2 tomatoes
- ½ bunch coriander, chopped
To Serve
- 1 pack veggie salsa pebre
- 1 pottle 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 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. Add lentils to a large bowl and mash. Add onion and remaining lentil cake ingredients with ½ tsp salt to bowl with lentils and mix until combined. If lentil mixture is too wet, add another ¼ cup breadcrumbs
-
Form and cook cakes Use clean hands to roll mixture into golf ball-sized balls and flatten slightly to make cakes. Wipe out pan and return to a medium heat with a drizzle of oil. Cook lentil cakes in batches, for 2-3 minutes each side, until golden. Turning carefully to avoid breaking.
-
Make salad Roughly chop spinach, thinly slice capsicum, dice tomatoes 1cm and toss in bowl with coriander and a drizzle of oil and vinegar. Season to taste.
-
Serve rice topped with lentil cakes, salad, salsa pebre and yoghurt. For a little heat, sprinkle with chilli flakes.
Nutritional Information
Energy |
2332 kj 557 kcal |
---|---|
Protein | 21.6g |
Carbohydrate | 80.9g |
Fat | 20.4g |