Red Lentil-Rice Cakes with Simple Tomato Salsa

Name: Red Lentil-Rice Cakes with Simple Tomato Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp balsamic vinegar; 118 milliliters uncooked basmati rice; 0 teaspoons freshly ground black pepper; 2 teaspoons capers; 59 milliliters dry breadcrumbs; 2 larges egg whites, lightly beaten; 1 teaspoons fennel seeds, crushed; 59 milliliters chopped fresh basil; 1 Tbsp chopped fresh basil; 2 garlic cloves, minced; 2 Tbsps olive oil, divided; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 710 milliliters finely chopped plum tomato (about 6 tomatoes); 118 milliliters finely chopped red bell pepper; 237 milliliters dried small red lentils; 118 milliliters finely chopped red onion; 0 teaspoons salt; 1 teaspoon salt; 1 liters water, divided

The recipe Red Lentil-Rice Cakes with Simple Tomato Salsa could satisfy your Mexican craving in roughly 45 minutes. One portion of this dish contains about 15g of protein, 8g of fat, and a total of 277 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have basil, breadcrumbs, egg whites, and a few other ingredients on hand, you can make it.

Instructions

To prepare salsa, combine first 5 ingredients; set aside at room temperature.

Ingredients you will need

Salsa

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.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Drain and rinse with cold water; drain.

Ingredients you will need

Water

Place lentils in a large bowl.

Ingredients you will need

Lentils

Equipment you will use

Bowl

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.

Ingredients you will need

Water

Rice

Equipment you will use

Frying Pan

Add rice to lentils.

Ingredients you will need

Lentils

Rice

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes.

Ingredients you will need

Fennel Seeds

Bell Pepper

Garlic

Onion

Equipment you will use

Frying Pan

Add to rice mixture.

Ingredients you will need

Rice

Add mozzarella cheese and remaining ingredients, stirring until well combined.

Ingredients you will need

Mozzarella

Let stand for 10 minutes.

Wipe skillet clean with paper towels.

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Olive Oil

Rice

Equipment you will use

Frying Pan

Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture.

Ingredients you will need

Olive Oil

Rice

Equipment you will use

Frying Pan

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 118milliliters

uncooked basmati rice 0teaspoons

freshly ground black pepper 2teaspoons

capers 59milliliters

dry breadcrumbs 2larges

egg whites, lightly beaten 1teaspoons

fennel seeds, crushed 59milliliters

chopped fresh basil 1Tbsp

chopped fresh basil 2

garlic cloves, minced 2Tbsps

olive oil, divided 85grams

3/4 cup shredded part-skim mozzarella cheese 710milliliters

finely chopped plum tomato (about 6 tomatoes)118milliliters

finely chopped red bell pepper 237milliliters

dried small red lentils 118milliliters

finely chopped red onion 0teaspoons

salt 1teaspoon

salt 1liters

water, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.