Warm Salad with Yellow Lentil Cakes

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Warm Salad with Yellow Lentil Cakes Ingredients

1/2 lb Yellow lentils	1/4 ts Crushed cumin seeds
1/2 c Chopped green onions	1/4 ts Crushed fennel seeds
2 ts Seeded; chopped serrano or	1/2 ts Ground turmeric
1 tb Chopped garlic	Vegetable oil; for sauteeing
1 tb Chopped fresh mint leaves	2 bn Young watercress or other
1 ts Minced fresh ginger	(such as arugula and/or
1 1/2 ts Good curry powder; or to	Sweet Garlic And Olive
1 1/2 ts Salt; or to taste

Instructions for Warm Salad with Yellow Lentil Cakes

* Note: See the ?Sweet Garlic And Olive Salsa? recipe which is included in this collection. Wash the lentils in several changes of water to remove any debris. Place in a bowl and cover with at least 2 inches of cold water and allow to soak overnight. Add lentils along with next 9 ingredients to a food processor fitted with a steel blade and process for a minute or so until well combined. Add 1/4 inch oil to a deep saucepan and test fry a spoonful of lentil mixture over moderate heat until golden-brown on both sides. Taste and adjust seasoning as desired. Store uncooked lentil mixture covered and refrigerated up to 2 days. To serve: Heat oil and saute rounded tablespoon quantities of lentil mixture in hot oil until golden-brown on both sides. Be careful not to crowd cakes. Drain on paper towels and keep warm in a low oven while finishing rest of cakes. You should have enough for 18 to 20 cakes. Place watercress attractively on plates and top with 3 of the warm lentil cakes. Spoon a tablespoon or two of Sweet Garlic And Olive Salsa in center and serve immediately. This recipe yields 6 servings. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9766 broadcast 02-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-08-1997 Recipe by: John Ash Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized

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