LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD
Inspired by falafel, these Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad are made from a purée of raw red lentils, harissa, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 8 cakes
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 305 g, Cholesterol 59 g, Fiber 8 g, Protein 22 g, SaturatedFat 3 g, Sodium 379 g
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Awais Baig
[email protected]These lentil cakes were delicious! They were crispy on the outside and soft and flavorful on the inside. The feta yogurt sauce was the perfect complement, adding a tangy and creamy flavor. I'll definitely be making these again.
Esperanza Chavez
[email protected]I'm not a vegetarian, but I really enjoyed these lentil cakes. They were a great way to get my daily dose of protein and fiber.
MD mohin Islam
[email protected]These lentil cakes were a bit bland for my taste. I think I would have liked them better if I had added more spices.
Astarag Hazarika
[email protected]These lentil cakes were amazing! I loved the combination of flavors and textures. The feta yogurt sauce was the perfect finishing touch. I will definitely be making these again.
MD Shakib
[email protected]The lentil cakes were good, but the feta yogurt sauce was too tangy for my taste. I think I would have liked it better if it had been made with plain yogurt.
Osjeta Morton
[email protected]These lentil cakes were a bit too dry for my taste. I think I would have liked them better if they had been cooked for a shorter amount of time.
Kuntaa Christopher
[email protected]I'm not a big fan of lentils, but I really enjoyed these lentil cakes. They were crispy and flavorful, and the feta yogurt sauce was the perfect complement. I'll definitely be making these again.
Yazeed Jalboone
[email protected]These lentil cakes were delicious! I especially loved the feta yogurt sauce. It was so creamy and tangy. I'll definitely be making these again.
privatize everything
[email protected]I made these lentil cakes for a party and they were a huge success! Everyone loved them. They're so easy to make and they're packed with flavor. The feta yogurt sauce is amazing too. I'll definitely be making these again.
Sadek sami
[email protected]These lentil cakes were a hit with my family! They were crispy on the outside and soft and flavorful on the inside. The feta yogurt sauce was the perfect complement, adding a tangy and creamy flavor. The cucumber-cress salad was a refreshing and ligh