Warm Salad with Yellow Lentil Cakes
Serves: 6
  • 1/2 pound yellow lentils
  • 1/2 Cup chopped green onions
  • 2 teaspoons seeded, chopped serrano or jalapeno; or to taste
  • 1 Tablespoon chopped garlic
  • 1 Tablespoon chopped fresh mint leaves
  • 1 teaspoon minced fresh ginger
  • 1 1/2 teaspoons good curry powder; or to taste
  • 1 1/2 teaspoons salt; or to taste
  • 1/4 teaspoon crushed cumin seeds
  • 1/4 teaspoon crushed fennel seeds
  • 1/2 teaspoon ground turmeric
  • vegetable oil; for sauteeing
  • 2 bunches young watercress or other savory greens; tough stems removed (such as arugula and/or mizuna)
  • Sweet Garlic and Olive Salsa, see Recipe
  1. Wash the lentils in several changes of water to remove any debris. Place in a bowl and cover with at least 2 inches of cold water and allow to soak overnight.
  2. Add lentils along with next 9 ingredients to a food processor fitted with a steel blade and process for a minute or so until well combined.
  3. Add 1/4 inch oil to a deep saucepan and test fry a spoonful of lentil mixture over moderate heat until golden-brown on both sides. Taste and adjust seasoning as desired.
  4. Store uncooked lentil mixture covered and refrigerated up to 2 days.
  5. To serve: Heat oil and saute rounded tablespoon quantities of lentil mixture in hot oil until golden-brown on both sides. Be careful not to crowd cakes.
  6. Drain on paper towels and keep warm in a low oven while finishing rest of cakes.
  7. You should have enough for 18 to 20 cakes.
  8. Place watercress attractively on plates and top with 3 of the warm lentil cakes.
  9. Spoon a tablespoon or two of Sweet Garlic and Olive Salsa in center and serve immediately.
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