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.
Red Lentil-Rice Cakes with Simple Tomato Salsa
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.
More From Cooking Light
- Calories: 279
- Calories from fat: 28%
- Fat: 8.7g
- Saturated fat: 2.5g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 0.8g
- Protein: 15.9g
- Carbohydrate: 35.8g
- Fiber: 6.6g
- Cholesterol: 8mg
- Iron: 2.8mg
- Sodium: 660mg
- Calcium: 142mg
- 3 cups finely chopped plum tomato (about 6 tomatoes)
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 2 teaspoons capers
- 1/4 teaspoon salt
- 5 cups water, divided
- 1 cup dried small red lentils
- 1/2 cup uncooked basmati rice
- 2 tablespoons olive oil, divided
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped red onion
- 1/2 teaspoon fennel seeds, crushed
- 2 garlic cloves, minced
- 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
- 1. To prepare salsa, combine first 5 ingredients; set aside at room temperature.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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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