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Yield:
6
Ingredients:
| 1 cup |
red lentils |
| 1 cup |
green French lentils |
| 1 cup |
mixed peppers sweet and hot, diced |
| 1/4 cup |
scallions sliced |
| 1/4 cup |
onions diced |
| 2 x |
eggs (or 3 egg whites or 1/2 cup egg substitute) |
| 1 cup |
whole wheat flour |
| 1/4 cup |
chives snipped |
| 1/8 cup |
carrots diced very small |
| 1/8 cup |
celery diced very small |
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Salt and pepper |
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----------------- Salsa: ---------------- |
| 1 x |
nopalito cactus diced small, thorns and needles removed (approximately 1/2 cup) |
| 1/2 cup |
mixed peppers sweet and hot, diced |
| 1/2 cup |
mixed citrus supremes chopped (orange/grapefruit/ lime) |
| 1/2 cup |
diced tomatoes |
| 1 tbl |
chives sliced |
| 3 tbl |
cilantro chopped |
| 2 tbl |
onion diced |
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Juice of 2 limes |
| 2 tbl |
olive oil (substitute 1 T oil and 1 T broth or juice) |
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Salt and pepper |
Instructions:
Instructions: Lentil Cakes:
Cook lentils separately in salted water until tender, about 15 minutes for the red and 25 minutes for the green. Drain and pat dry. Puree red lentils and mix with whole green lentils and remaining ingredients. Divide into 24 equal portions and pan fry until golden brown.
Salsa:
Mix all ingredients together.
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