Red Lentil-Rice Cakes With Simple Tomato Salsa Recipe

Name: Red Lentil-Rice Cakes With Simple Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 3 cups finely chopped plum tomato (about 6 tomatoes); 1/4 cup chopped fresh basil; 1 tablespoon balsamic vinegar; 2 teaspoons capers; 1/4 teaspoon salt; Cakes:; 5 cups water, divided; 1 cup dried small red lentils; 1/2 cup uncooked basmati rice; 2 tablespoons olive oil, divided; 1/2 cup finely chopped red bell pepper; 1/2 cup finely chopped red onion; 1/2 teaspoon fennel seeds, crushed; 2 garlic cloves, minced; 3/4 cup (3 ounces) shredded part-skim mozzarella cheese; 1/4 cup dry breadcrumbs; 1 tablespoon chopped fresh basil; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 large egg whites, lightly beaten

Servings: persons

Salsa:
3 cups finely chopped plum tomato (about 6 tomatoes)
1/4 cup chopped fresh basil
1 tablespoon balsamic vinegar
2 teaspoons capers
1/4 teaspoon salt
Cakes:
5 cups water, divided
1 cup dried small red lentils
1/2 cup uncooked basmati rice
2 tablespoons olive oil, divided
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/2 teaspoon fennel seeds, crushed
2 garlic cloves, minced
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup dry breadcrumbs
1 tablespoon chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten

1
1. To prepare salsa, combine first 5 ingredients; set aside at room temperature.
2
2. To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
3
3. Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils.
4
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.
5
5. Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Salsa:, 3 cups finely chopped plum tomato (about 6 tomatoes), 1/4 cup chopped fresh basil, 1 tablespoon balsamic vinegar, and more.

Yes, Red Lentil-Rice Cakes With Simple Tomato Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Lentil-Rice Cakes With Simple Tomato Salsa

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