Crisp on the outside and creamy on the inside, these salsa-topped, red-lentil rice cakes make a lovely vegetarian entrée. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup dry breadcrumbs
1 tablespoon chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten
How to Make It
To prepare salsa, combine first 5 ingredients; set aside at room temperature.
To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.
Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.
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I picked this recipe to use up fresh tomatoes from my garden. The salsa was the bomb. The lentil rice cakes were ok, bur not really worth the time invested to make them, although my 12 year old daughter loved them and ate three!
This was only an OK recipe. The cakes kept falling apart. The lentils became mush after I cooked them. The basil was too strong (I would preferred dry in this recipe) and the recipe took some time to make. The salsa was really tasty but I wouldn't serve it with the rice cakes. I am sorry to say this is a toss out.
The salsa made these, don't think I would have liked them without it, and I agree with other posters that they are best fresh, if you do reheat them do so in a toaster oven, full review at http://www.dishoverdinner.com/2013/12/red-lentil-rice-cakes-with-simple.html
these cakes were excellent, just as instructed. must eat right away, so don't make ahead and reheat. didn't feel it needed the salsa, although it was nice. i think i will try it with brown rice next time.
Delicious! My 18 y/o son, who is a meat lover, thought these were great. We all enjoyed it. I followed the suggestions, substituted cumin seed for fennel, cilantro for basil. Made sure when flipping that the spatula was as wide as the rice cakes. Served them with spicy roasted sweet potatoes and some sautéed greens. It was a wonderful meal. I will make these again. I also purchased some black bean & corn salsa, instead of making the salsa in recipe. Turned it into a Mexican themed meal. Yummy
I made these as a side dish for a Greek dinner simply because I had all the ingredients. (I did not make the salsa; we ate them with Tzatziki) The cakes were good, but very labor intensive. Don't know if I would make them again purpose though.