Lentil Cakes
Good morning to you. Happy Friday.
I pray that your Thanksgiving was filled with love and full bellies.
Do you have to work today? Working the day after Thanksgiving is something I have not done in more than 10 years. I make sure to have enough PTO to take the day off to spend the day with my son and husband, doing nothing. We stay in pj’s, and just relax.
I know lots of people that would go shopping today. I understand wanting to get good deals on items for Christmas, but you can’t get me out of the house before 7 on a work day. There is no way I will wait on line for a store to open at 5am for the 4 TVs they have on sale.
My style of Christmas shopping is more along the lines of I see something that makes me think of a person, or something I know they will need and I buy it. It can be in October, or March.
What is your holiday shopping style? How early do you start? I honestly can’t say if there is a time I start. But I will make sure my list of what I need to purchase is ready and organized by the end of November. I am a total list maker.
Lists make my life easier. I can get a bit distracted, or start a task, then see something else I need to do, and start on that. At least if I have a list of what I need to do, I can refer back and make sure all of my chores are completed. How do you stay on task?
As a reward for doing all of your chores, and staying on task, you should make yourself these Lentil Cakes. They are crispy and crunchy on the outside, and creamy and flavorful on the inside. Really so good. I was a bit worried because the lentil mixture is a bit soft, but I absolutely LOVE the texture contrast in these babies.
Lentil Cakes
- 1/2 cup green lentils
- 2 cloves garlic
- 1/2 tsp salt
- 2 cups water
- 2 slices gluten free bread
- 1/2 tsp seasoned salt mix
- 1/4 tsp mustard powder
- 1 Tbsp nutritional yeast
- 1/4 cup chickpea flour
- 2 eggs, whisked with a bit of water for egg wash
- 1/2 cup gluten free bread crumbs
- 1 medium onion, sliced
- 1 cup mushrooms, sliced
- 1/4 cup olive oil
In a medium sized pot, add in lentils, garlic cloves, salt and water. Bring to a boil, cook 10-15 minutes until the lentils are tender.
Drain the water, and let the lentils cool to the touch. Once you are able to handle the lentils, add to the food processor including the garlic. Pulse until combined. Add in the spices and bread. Pulse until you have a smooth mixture. Place in the fridge to cool further, and firm up. (This will still be a very soft mixture. You can add more bread or crumbs if desired.)
Make a breading station with chickpea flour in one dish, eggs whisked with a bit of water or milk, and gluten free bread crumbs. Spoon out the cooled lentil mixture onto the chickpea flour, flatten out to desired size and shape. Then coat in eggs, then into the bread crumbs. Repeat with all of the lentil mixture.
Heat the oil over medium high heat in a large heavy bottom skillet.
Once the oil is hot, cook the lentil cakes on both sides until they are golden brown.
Move the cakes to the sides of the pan and add in the sliced onions. Stir to get up any bits that have stuck to the bottom of the pan. Once they start to become translucent, add in the mushrooms. Cook 2-3 minutes until the mushrooms are cooked through.
Serve each Lentil Cake with some onion and mushrooms on top.
Enjoy!
Table Jr told me these remind him of my pork chops. Honestly, that is some of the best compliments I can ask for.
Do you like lentils? Leave us a comment below and let us know what you think of this recipe. You can also find us on Instagram @Anges_Table or on Facebook at Ange’s Table. We love hearing from you.