South Indian Lentil Cakes with Raita out of this month's Bon Appetit. Then I took out the jalapeños because I can't eat them, then the Raita became tzatziki sauce, then I substituted bulgur wheat for the rice because I had some in the pantry... and it kept going from there. The flavor profile is about the same, minus spicy.
I did notice the fatal flaw in the recipe from the first reading. This gluten-free dish did not contain anything to hold the cakes together. The rice, I guess, but how much can rice do once it has been through the food processor? I put the cakes in the pan as instructed anyway. They were pretty. Then I went to flip them, and ended up with what I'm calling fried salad. Complete disintegration. Tasted good, though. One egg and a little Parmesan cheese, and the rest held together just fine. That's the version I'm going to publish.
*1/4 C medium grade bulgur
*1/2 C dried lentils
*1/2 C shelled edamame (I used frozen)
2 cloves garlic, minced
2 C fresh baby spinach leaves, chopped
1 medium scallion, chopped
2 Tb grated Parmesan cheese
2 Tb chopped fresh mint
1 tsp kosher salt
1 tsp ground cumin
1 tsp lemon juice
1/2 tsp black pepper
olive oil for frying
1. Place bulgur in a bowl. Add 1/4 C water and allow to soak for 1 hour.
2. Place lentils in a saucepan with water to cover. Bring to a boil, then lower heat to a simmer. Cook for 20 minutes. You're just par-cooking them. It's ok if they're still a little crunchy. Drain.
3. Place all ingredients except the oil in the food processor. Pulse until combined, but not puréed.
4. Heat 1 Tb oil in a medium skillet. Scoop up 1/4 C of mixture in a measuring cup, then press down lightly to make the cake. Invert into skillet and start on the next one. Cook for about 4 minutes, flip with a pancake turner, and cook another 4 minutes. Remove to paper towel lined plate and re-oil pan for the next batch.
5. Serve hot with tzatziki sauce
Serves 4 as main dish, 8 to 12 as an appetizer
Difficulty rating :)