LENTIL CAKES Recipe
Summary
Ingredients
| Lentils | 8 Ounce | |
| Ground rice | 4 Tablespoon | |
| Ketchup | 2 Tablespoon | |
| Chopped parsley | 2 Tablespoon | |
| Butter | 2 Ounce | |
| Chopped onion | 1 | |
| Water | 5 1⁄2 Pint (hot) | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1518 Calories from Fat 432
% Daily Value*
Total Fat 49 g75.6%
Saturated Fat 29.7 g148.4%
Trans Fat 0 g
Cholesterol 121.9 mg40.6%
Sodium 768 mg32%
Total Carbohydrates 206 g68.7%
Dietary Fiber 73.3 g293.1%
Sugars 17.8 g
Protein 66 g131.3%
Vitamin A 80.7% Vitamin C 100%
Calcium 23.1% Iron 109.7%
*Based on a 2000 Calorie diet
Directions
Melt the butter in a saucepan and fry the onions for 5 minutes, then add the lentils.
Toss until the butter has been absorbed, then add the hot water slowly and seasoning and simmer for about 1 hour, until soft.
Add the ground rice and cook for 10 minutes, stir in the ketchup and parsley and turn out on to a plate to cool.
Shape into rounds pressing firmly together so the cake does not fall apart when frying, and roll into the soy flour and bread crumbs (2 parts crumbs to 1 part soy flour), and flatten on board.
Fry in hot oil until crisp, drain and serve with tomato sauce and baked tomatoes.
Chef
