Author Notes: Drawing from inspiration from the 'Your Best Potato Pancake' theme a few weeks ago, I created lentil cakes. I also felt compelled to add a Southern flare in one of my dishes this week, so I decided to add a Cajun dressing to awake the senses! One can serve these cakes + dressing on top of a lovely bed of mixed greens (collards included) or on their own as a side/snack. - Table9
- 1 cup Cooked Lentils
- 1 Fresh Garlic Clove, Minced
- 1/8 cup Whole Corn Kernels
- 1/4 cup Shallots, Minced
- 1 Carrot, Peeled and Minced
- 1 Egg, Beaten
- 1 1/2 tablespoon Cilantro, Finely Chopped
- 1/4 cup Panko
- 1/4 Unsalted Butter
- Dash of Salt and Pepper to Taste
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Fresh Squeezed Lemon Juice
- 3 tablespoons Creole Mustard
- 1 tablespoon Distilled White Vinegar
- 1 cup Extra-Virgin Olive Oil
- 1 tablespoon Parsley, Chopped
- 1 tablespoon Honey
- 1 Large Egg
- 1/8 teaspoon Cayenne Pepper
- Dash of Tabasco to Taste
- Over medium heat, melt the butter in a small skillet and add the shallots, carrot and garlic clove. Cook until soft, should only take a few minutes. When cooked, set aside in a large bowl, sprinkle with salt and pepper to taste.
- To the large bowl add the beaten egg + egg white, lentils, corn kernels, panko, and cilantro. The mixture should be a bit wet. Form into tablespoon size balls. With your hands press each ball into a patty, about a half-inch thick.While making the patties, reheat your skillet over medium heat.
- Add the patties. Cook about 2 minutes on each side or until each side is golden brown.
- For the aoili: In a blender puree egg, mustard and vinegar. With motor running pour oil through the tube until desired consistency is reached. Add parsley, honey, salt, tabasco,cayenne and pulse to blend.
- This recipe was entered in the contest for Your Best Lentils