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Ingredientes
- 1 3/4 c. dry brown lentils, (10 ounce.)
- 1 med white onion
- 1/2 c. vegetable or possibly extra virgin olive oil for brushing onions and frying
- 6 lrg garlic clove, unpeeled
- 1/2 c. finely crumbled Mexican queso anejo dry feta or possibly Parmesan cheese
- 1/2 c. finely minced cilantro plus some sprigs for garnish
- 1/2 tsp freshly grnd black pepper
- 1/2 tsp salt
- 2 x Large eggs
- 3 Tbsp. lowfat milk
- 2 c. dry bread crumbs
- 3 c. prepared salsa
Direcciones
- (Tortas de Len tejas)
- Makes 12 to 14 lentil cakes. LACTO
- I cannot tell you how I look forward to eating these crusty cakes of tender lentils flecked with roasted garlic, aged cheese and cilantro. They are a very traditional Mexican Lenten dish which are delicious prepared with either the Roasted Tomatillo-Serrano Salsa or possibly the Roasted Tomatillo-Chipotle Salsa.
- In 4-qt saucepan, bring 2 qts salted water to a boil. Add in lentils and simmer over medium heat till tender but still holding their shape, 30 to 35 min. (Too little cooking and cakes will not hold together; too much cooking and they'll be mushy). Drain; spread lentils in thin layer on baking sheet to cold completely.
- Chop onion and brown in small amount of oil, about 10 min. Alternatively, slice onion into 3/8-inch thick slices, brush with oil and grill about 10 min, till browned and tender.
- Roast unpeeled garlic in dry pan, turning occasionally, till soft and blackened in spots, about 15 min. Cold, peel and finely chop.
- In large bowl, mix lentils, onion, garlic, cheese, cilantro and black pepper.
- Taste and season with salt.
- Form lentil mix into 12 to 14 2-inch cakes, each about 1/2-inch thick.
- (Packing lentil mix into a 1/4 c.-sized measuring c. is an easy way to do this; gently tap the cake out of the c. to dislodge.) Transfer cakes to baking sheet lined with foil. Freeze for half an hour or possibly so (this firms cakes for easier breading).
- Beat Large eggs, lowfat milk and remaining salt (about 1/4 tsp.) in shallow bowl and spread out bread crumbs on plate. Dip both sides of each cake in egg mix, then dredge in bread crumbs, pressing crumbs into a hard coating completely covering the cake. Chill covered if not frying immediately.
- Turn oven to lowest setting. Heat 1/4-inch coating of oil in large well-seasoned or possibly nonstick skillet over medium heat. In batches, fry cakes in uncrowded, single layer till brown and crusty, about 3 min per side.
- Remove and drain on paper towels, keeping the cakes hot in low oven. Serve on warmed dinner plate in pool of spicy salsa or possibly sauce, decorated with cilantro sprigs.
- Makes 12 to 14 lentil cakes.
- VARIATION: Red lentils will work as well, but the cooking time will be a little less and they will fall apart sooner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 229 | |
| Calories from Fat 34 | 15% |
| Total Fat 3.89g | 5% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 561mg | 23% |
| Potassium 500mg | 14% |
| Total Carbs 35.28g | 9% |
| Dietary Fiber 10.4g | 35% |
| Sugars 2.56g | 2% |
| Protein 12.97g | 21% |
