Name: Mustard Seed & Lentil Cakes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: ½ cup dry green lentils; 2 cups boiling water; 1 tsp salt; 1 tsp garlic, minced; 1 pablano pepper, no seeds, small dice; ½ cup quinoa flour; 1 egg, large; ¼ cup corn kernels, frozen or from a can, drained; ¼ cup cornmeal; 2 limes, zested and juiced; ¼ cup cilantro; 2 scallions, sliced thin; ¼ cup sour cream; 2 Tbsp baking powder; 2 Tbsp yellow mustard seed, toasted; 2 Tbsp prepared yellow mustard; ½ tsp ground black pepper; 1 tsp salt; 4 cups canola oil

Lentils

½ cup dry green lentils

2 cups boiling water

1 tsp salt

Batter

1 tsp garlic, minced

1 pablano pepper, no seeds, small dice

½ cup quinoa flour

1 egg, large

¼ cup corn kernels, frozen or from a can, drained

¼ cup cornmeal

2 limes, zested and juiced

¼ cup cilantro

2 scallions, sliced thin

¼ cup sour cream

2 Tbsp baking powder

2 Tbsp yellow mustard seed, toasted

2 Tbsp prepared yellow mustard

½ tsp ground black pepper

1 tsp salt

4 cups canola oil

Instructions

Using a medium saucepan, bring 2 cups of water to a boil. Add the green lentils and salt. Let the water come back up to a boil and then bring the water down to a simmer and cook for 12 to 15 minutes, or until al dente. Turn off the heat, but let the cooked lentils remain in the hot water for an additional 5 minutes before straining. While the lentils are cooking prepare the rest of the lentil batter.

Gently mix all ingredients except for the canola oil together in a medium mixing bowl. This includes all of the cooked, drained lentils. The batter should be wet, but very thick.

Heat a skillet pan over medium heat and add the canola oil. When the canola oil has reached a frying temperature of 375°F, use a tablespoon to place a spoonful of batter into the heated pan. Repeat until the skillet is full, but not too crowded as cakes should have some space between each other. Cook for about 2 minutes each side. Use a metal spatula to flip the lentil cakes.

Remove the cakes from the skillet and place onto a plate lined with paper towel. This will help absorb any excess oil. Serve warm with Creamy Tofu, Mustard & Avocado Dip.