Ingredients and Weight:
1 cup dried lentils (approx. 200 grams)
1 cup all-purpose flour (approx. 125 grams)
2 eggs
1 teaspoon baking powder
1 teaspoon salt
1/4 cup chopped fresh herbs (such as rosemary or parsley)
3/4 cup water or vegetable broth
Oil for frying (such as canola or vegetable oil)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Soak the lentils in water for 2-3 hours or until softened.
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the soaked lentils, flour, baking powder, and salt.
- Add the eggs and fresh herbs, then mix well.
- Add water or vegetable broth gradually to form a thick but sticky dough.
- Heat oil in a frying pan over medium-high heat.
- Form the dough into small cakes or patties and fry until golden brown on both sides.
- Transfer to the oven to bake for about 10 minutes or until fully cooked through.
- Serve hot with your choice of dipping sauce or condiment.
Nutritional Information:
Each Lentil Cake (assuming 8 cakes) provides approximately 250 calories, 15 grams protein, 10 grams fat, and 35 grams carbohydrates.
Dish Characteristics:
- Creative fusion of traditional Indian lentil dishes with American cooking techniques.
- Uses easily available ingredients in supermarkets in the United States.
- Vegan-friendly option if using vegetable broth and no additional animal fats in frying.
- Great as a vegetarian main dish or as a side dish for meat or fish.
User Comments:
- "These lentil cakes were a hit with my family! The texture was amazing, and the flavor was spot on." - John Doe, New York
- "I love the creativity behind this dish. It's a great way to introduce more veggies into my diet." - Jane Smith, California
- "The lentil cakes were delicious! The herbs added a nice touch of flavor." - Michael Johnson, Texas
Special Precautions and Tips:
- Soaking the lentils is crucial for softening them and ensuring proper texture in the cakes.
- Adjust the seasoning according to personal preference.
- For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
- Be careful not to overcook the cakes, as they can become tough and dry.
