Instructions: (Tortas de Len tejas)

Makes 12 to 14 lentil cakes. LACTO

I cant tell you how I look forward to eating these crusty cakes of tender lentils flecked with roasted garlic, aged cheese and cilantro. They are a very traditional Mexican Lenten dish that are delicious prepared with either the Roasted Tomatillo-Serrano Salsa or the Roasted Tomatillo-Chipotle Salsa.

In 4-quart saucepan, bring 2 quarts salted water to a boil. Add lentils and simmer over medium heat until tender but still holding their shape, 30 to 35 minutes. (Too little cooking and cakes wont hold together; too much cooking and theyll be mushy). Drain; spread lentils in thin layer on baking sheet to cool completely.

Chop onion and brown in small amount of oil, about 10 minutes. Alternatively, slice onion into 3/8-inch thick slices, brush with oil and grill about 10 minutes, until browned and tender.

Roast unpeeled garlic in dry pan, turning occasionally, until soft and blackened in spots, about 15 minutes. Cool, peel and finely chop.

In large bowl, mix lentils, onion, garlic, cheese, cilantro and black pepper.

Taste and season with salt.

Form lentil mixture into 12 to 14 2-inch cakes, each about 1/2-inch thick.

(Packing lentil mixture into a 1/4 cup-sized measuring cup is an easy way to do this; gently tap the cake out of the cup to dislodge.) Transfer cakes to baking sheet lined with foil. Freeze for half an hour or so (this firms cakes for easier breading).

Beat eggs, milk and remaining salt (about 1/4 teaspoon) in shallow bowl and spread out bread crumbs on plate. Dip both sides of each cake in egg mixture, then dredge in bread crumbs, pressing crumbs into a firm coating completely covering the cake. Refrigerate covered if not frying immediately.

Turn oven to lowest setting. Heat 1/4-inch coating of oil in large well-seasoned or nonstick skillet over medium heat. In batches, fry cakes in uncrowded, single layer until brown and crusty, about 3 minutes per side.

Remove and drain on paper towels, keeping the cakes warm in low oven. Serve on warmed dinner plate in pool of spicy salsa or sauce, decorated with cilantro sprigs.

Makes 12 to 14 lentil cakes.

VARIATION: Red lentils will work as well, but the cooking time will be a little less and they will fall apart sooner.

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