BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

LENTIL CAKES

By:


This is what we substituted for crab cakes during September for our vegetarian option. By using the same “old bay” (Bob’s version) spice mix, it makes for similar flavors on the plate with all the other plant-based items.

For July Dinner Show 2012 we dropped the mayo and replaced it with basil flavored EVOO; We also dropped the cayenne and used 1-2 teaspoons (to taste) Bob’s Flavors of Spain spice blend. (see recipe or purchase from our store)

Ingredients:

  • 1 cup cooked lentils, cooled and pulsed in food processor lightly

    3/4 cup cooked potatoes, diced (Russets)

    2 Tablespoons chives, minced

    1 Tablespoon parsley, chopped

    1/2 teaspoon salt

    1 teaspoon coriander

    dash cayenne

    1-2 Tablespoons mayonnaise to bind, optional

    Alternative, as seen July 2012 dinner show, omit cayenne and replace it with 1 teaspoon Flavors of Spain; also omit mayonnaise and add 1-2 teaspoons basil oil. Blend and proceed. 

     

Method:

Blend all ingredients gently and add mayonnaise a little at a time until desired lentils and potato mixture holds it’s shape as a patty. (see note) Scoop 2-3 ounce portions and shape into patties.

At service, preheat a skillet. Add and heat  EVOO just to coat bottom. Add patties and brown on one side about 1.5 minutes. Turn. Finish in a 375 oven for 2-3 minutes.

Note: if mixture is still too wet, add small amount (1-2 tablespoons) of cracker crumbs or panko bread crumbs until it just holds together.






TO RECIPES

printable page