| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Jash01 | 6 | servings | |
INGREDIENTS
| 1/2 | lb | Yellow lentils |
| 1/2 | c | Chopped green onions |
| 2 | ts | Seeded; chopped serrano or jalapeno chile, or to taste |
| 1 | tb | Chopped garlic |
| 1 | tb | Chopped fresh mint leaves |
| 1 | ts | Minced fresh ginger |
| 1 1/2 | ts | Good curry powder; or to taste |
| 1 1/2 | ts | Salt; or to taste |
| 1/4 | ts | Crushed cumin seeds |
| 1/4 | ts | Crushed fennel seeds |
| 1/2 | ts | Ground turmeric |
| Vegetable oil; for sauteeing | ||
| 2 | bn | Young watercress or other savory greens; tough stems removed |
| (such as arugula and/or mizuna) | ||
| Sweet Garlic And Olive Salsa; see * Note |
INSTRUCTIONS
* Note: See the .Sweet Garlic And Olive Salsa. recipe which is included in this collection. 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. 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. 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. Store uncooked lentil mixture covered and refrigerated up to 2 days. 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. Drain on paper towels and keep warm in a low oven while finishing rest of cakes. You should have enough for 18 to 20 cakes. Place watercress attractively on plates and top with 3 of the warm lentil cakes. Spoon a tablespoon or two of Sweet Garlic And Olive Salsa in center and serve immediately. This recipe yields 6 servings. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9766 broadcast 02-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-08-1997 Recipe by: John Ash Converted by MM_Buster v2.0l.
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