Advertise Here
0 0
Sunrise lentil cakes recipe

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
For Lentil Cakes
1 cup minced thick-cut Bacon (optional)
1 cup finely diced Yellow Onions
1⁄4 cup minced Shallots
1 tablespoon fresh Thyme
1 tablespoon Kosher Salt
1 tablespoon minced fresh Garlic
2 teaspoons Cumin , whole seeds toasted and ground
1 tablespoon Coriander , whole seeds toasted and ground
1 cup finely diced Carrots
1⁄2 cup White Wine (use whatever you have on hand that you enjoy drinking)
4 cups Water or stock (use whatever you have on hand; any type of stock or even just water will do)
2 Bay leaves
2 cups red Lentils (any lentils will work)
Black Pepper , to taste
1 large Lemon , zested and juiced
1 whole Egg
1⁄2 cup Flour
Semolina or fine cornmeal
1–4 tablespoons Vegetable Oil or grapeseed oil (as needed)
For Coriander Carrot Puree
2 tablespoons Butter
1 tablespoon minced Shallots
2 cups chopped Carrots
1 teaspoon minced Garlic
2 teaspoons Coriander , whole seeds toasted and ground
2 cups Water or stock (use whatever you have on hand; any type of stock or even just water will do)
1 teaspoon Lemon Zest
Pinch of Cayenne Pepper
Kosher Salt or sea salt, to taste
Lime Juice , to taste
For Coriander Lemon Aioli
1 teaspoon minced fresh Garlic
1 large Lemon or 2 small lemons (including all the juice and zest that the lemon yields)
1 tablespoon Dijon Mustard
2 teaspoons Coriander , whole seeds toasted and ground
1⁄2 teaspoon Turmeric (optional)
1 Egg , yolk only
Black Pepper , to taste
1 cup Olive Oil or vegetable oil
To Complete
1 cup chopped Greens Salad
1 cup julienned Carrots
1 Tomato , sliced

Sunrise lentil cakes recipe

  • Serves 10
  • Medium


  • For Lentil Cakes

  • For Coriander Carrot Puree

  • For Coriander Lemon Aioli

  • To Complete





For Lentil Cakes

In a heavy, deep saucepot, sauté diced bacon on medium until crisp and fat is rendered, about 5–10 minutes. Remove bacon bits from pan and reserve. Add onions and sauté in bacon fat on low until translucent, about 10 minutes. Add shallots to onions along with thyme and kosher salt. Turn heat to medium and cook for 3 minutes, stirring. Then add garlic, cumin, and coriander and cook a few minutes more. If pan is dry, add more oil or butter, or bacon fat if you have some extra on hand.


Add carrots and sauté quickly to coat with seasoned onion mixture. Once brown bits form on the bottom of the pot, about 5 minutes, it’s time to deglaze with the wine (you can use water if you don’t have wine). Scrape bits off the bottom of the pot with a wooden spoon; then add stock, bay leaves, lentils, and a bit of salt and pepper. Cook on medium-high until lentils are tender but not mushy, about 30 minutes. Add lemon zest and juice, taste for seasoning, and adjust as needed. All the liquid should be absorbed before you purée. A loose mixture will require more egg and flour to bind the cakes. Remove pot from heat.


Remove 1⁄2 the lentils and pulse in a food processor; then add back to the pot. Add bacon and mix well to incorporate the lentil mixture. It’s best to let this cool before forming patties. Either cook one day ahead, or spread on sheet pans and let cool for an hour before adding flour and egg to assist with binding.


Once cooled, add egg and enough flour to bind mixture, approximately 1⁄2 cup. When you squeeze the mixture in your hand, it should maintain that shape. Now form into 10 round balls, roll each one in semolina or fine cornmeal, and slightly flatten. (Bread crumbs will work but won’t give the crunchy outside that semolina or cornmeal will.) In a sauté pan with vegetable or grapeseed oil over medium-high heat, pan-fry cakes until golden brown, about 5 minutes. Then flip and continue cooking until both sides are golden brown and crispy, about another 5 minutes. Remove from heat, place on a paper towel to drain, and put aside.


For Coriander Carrot Purée

Melt butter in a medium-size saucepan over medium heat. Sweat shallots in butter until they just begin to brown, about 10 minutes. Add carrots, minced garlic, and toasted coriander. Sauté until fragrant, about 5 minutes. Add water or stock and lemon zest and simmer until carrots are tender, about 10 minutes. Remove from heat and blend immediately. In a blender, purée carrots, cayenne, and enough liquid to reach a velvety consistency. Season with salt and lime juice to taste, adding more coriander or cumin if you desire. Will keep up to 4 days in the fridge, or freeze in small containers for easy sauce “on the fly.”


For Coriander-Lemon Aioli

Add all ingredients except oil to a blender. On purée setting, slowly stream in oil. You can also do this with a hand mixer in a tall container or in a mixing bowl with a whisk. Cover and keep cool in refrigerator.


To Complete

Spread 1⁄3 cup Coriander Carrot Purée across the bottom of a plate. Place two lentil cakes on top and garnish with salad, carrots, and tomato. Feel free to substitute other local vegetables. Add 1–2 tablespoons Coriander-Lemon Aioli.


Lightly toasted brioche roll recipe
Sourdough pizza dough recipe
Lightly toasted brioche roll recipe
Sourdough pizza dough recipe

Add Your Comment