Lebanese-Style Lentil Cakes with Lemon and Herbs

Lebanese-Style Lentil Cakes with Lemon and Herbs

Servings | 4
Estimated POINTS® value per serving | 3 full choice

No Count recipe

250 g green & brown whole dried lentils
45 g Sainsbury's Ground Rice
1 medium onion(s) (chopped)
2 clove garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
4 tablespoon fresh coriander
1 lemon(s)
1 teaspoon lemon juice
1 serving pepper

Cover the lentils with cold water and bring to the boil (do not add salt at this stage). Cook fast for 10 minutes and then turn the heat down, cover the pan and simmer for another 15/20 minutes or until the lentils are soft.

Drain the lentils in a colander, return to the pan, mix in the ground rice, cover and set aside for about 20 minutes to cool and absorb the remaining moisture.

Meanwhile, heat some frylight in a frying pan and add the chopped onion. Fry gently for 5-6 minutes until soft then add the crushed garlic, cumin and coriander.

Tip the onion mixture into the lentils and whizz with a hand blender until smooth.

Add the chopped herbs, season with the lemon juice, salt pepper and mix well.

Divide the mixture into 8 the roll each portion into a ball.

Flatten slightly to make a small burger. Lay on a baking tray and chill for AT LEAST 30 minutes, longer if you can

When ready to cook, fry in frylight 2 minutes on each side or until golden and warmed through.

Serve with lemon wedges and a salad

These are from the beyond baked beans cookbook.