Lentil cakes

…with a parsley heart. You may expect that some pesto will be  left over: no worries, you may use it with some tofu browned in a pan with cumin seeds and saffron…

Ingredients:

– 150gr red lentils

– 2 chopped boiled carrots

– 1 chopped red onion

– 1 chopped stick of green celery

– 1 glass of rice milk

– 4 slices of  old bread (white or, even better, brown)

– salt

(for the pesto)

– 200 gr of parsley

– 5/6 leaves of basil

– 1 handful of rocket

– 2 spoon of peeled almonds

– cold presses corn oil (as needed to obtain a thick salse)

Method:

Whisk all the ingredients for the pesto. With the end of a spoon make some small pelletts (say, the size of a hazelnut), distribute them on a baking sheet, and put it in the freezer. In the meantime, boil the lentils in unsalted water for 10min after the water has started boiling. Drain them well.

Brown onion, carrots and celery for 5 min, and add them to the lentils. Wet the bread with the rice milk, soak it well, wring it and combine with the lentils. Make the cakes; then take the parsley pellets out  from the freezer and press them inside the cakes; close well the holes and put the cakes on a baking sheet. Cook in the oven for about 20min, 160°. 

For a more sophisticated touch, scald some tomatoes in boiling water for 2/3 min and peel them. Chop them and remove the seeds. Season with oil, salt, oregano. Serve the with the cakes.

Chef: Enrico from Veganblog

1. Pizza pie 19 July 2010 at 08:15

   

   Great, soft and tasty dish! Slurp 😉

   
   
2. EleonoraNW3 19 July 2010 at 09:40

   

   Yep! And definitely easy to prepare 🙂

   
   
3. Maija Haavisto 21 July 2010 at 08:34

   

   Anything with a “parsley heart” sounds great!

   How much is “1 glass”? 1.5 or 2 dl?

   
   
4. EleonoraNW3 21 July 2010 at 13:19

   

   @Maija: I would start the smaller option, adding some more milk should the mixture result not tender enough