Lentil Rice Cakes
Sep. 5th, 2006 03:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
roadrunnertwiceHot damn, I’m loving these lentil + brown rice cakes. Time to share:
Simple Foods for the Pack, by Vikki Kinmont and Claudia Axcell. (First edition, 1976.)
Makes about a dozen.
Season with one of the following:
* 1 tsp. cumin, ground
* 1/2 teaspoon rosemary, ground
* 1/8 teaspoon cloves, ground
[I overspice these with cumin, cayenne, and garam masala, because that’s how I roll. You can also add some shredded ginger, and some other veggies, but don’t go overboard, because cohesion is important.]
Cook the rice and lentils in water with salt, for about 45 minutes (all water should be absorbed), and allow to cool. [You want it thick. The last little while, you’ll have to take the lid off and stir constantly. You’re done when there are big, goop-flinging explosions bubbling up, even on low heat.]
Mash well with hands, then add rest of ingredients and mix well. Form into patties, place on cookie sheet, and bake at 300° for 30-45 minutes. Turn once to allow underside to cook. [The flipping process is always really tetchy. Wait until they’re at least 2/3 done before trying, and if the patties break apart, put ‘em back in for a while before trying again. There will still probably be some really goopy stuff on the bottom that sticks to your spatula, but there’s nothing for it; just scrape it off and put it back.]
Ideally, serve with hummus or lemon-tahini dressing.
Lentil Rice Cakes
Simple Foods for the Pack, by Vikki Kinmont and Claudia Axcell. (First edition, 1976.)
Makes about a dozen.
- 2/3 cup brown rice
- 1/3 cup lentils [ed: I’ve only made these correctly with the red kind.]
- 3 cups water
- 1 teaspoon salt
- 1 small onion, chopped fine
- 1 small carrot, grated
- 1 garlic clove, minced
- 1 tablespoon parsley, minced [ed: I don’t think we’ve EVER had parsley around for these.]
- 1 Tbsp. olive oil
- 1 tsp. tamari soy sauce
Season with one of the following:
* 1 tsp. cumin, ground
* 1/2 teaspoon rosemary, ground
* 1/8 teaspoon cloves, ground
[I overspice these with cumin, cayenne, and garam masala, because that’s how I roll. You can also add some shredded ginger, and some other veggies, but don’t go overboard, because cohesion is important.]
Cook the rice and lentils in water with salt, for about 45 minutes (all water should be absorbed), and allow to cool. [You want it thick. The last little while, you’ll have to take the lid off and stir constantly. You’re done when there are big, goop-flinging explosions bubbling up, even on low heat.]
Mash well with hands, then add rest of ingredients and mix well. Form into patties, place on cookie sheet, and bake at 300° for 30-45 minutes. Turn once to allow underside to cook. [The flipping process is always really tetchy. Wait until they’re at least 2/3 done before trying, and if the patties break apart, put ‘em back in for a while before trying again. There will still probably be some really goopy stuff on the bottom that sticks to your spatula, but there’s nothing for it; just scrape it off and put it back.]
Ideally, serve with hummus or lemon-tahini dressing.