Lentil Cakes ( lacto - ovo )

[Guest guest]

This recipe is only 3.55 points per serving.

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

All Advantage

http://www.alladvantage.com/go.asp?refid=IQA904

 

* Exported from MasterCook *

 

LENTIL CAKES (LACTO-OVO)

 

Recipe By : Kim Sinclair <sinclai

Serving Size : 10 Preparation Time :0:00

Categories : 4 Point Beans And Legumes

Done By Dotties Calculator Low Fat

Lacto-Ovo

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups yellow onions -- well chopped

1 cup lentils -- uncooked

1/2 cup celery -- finely chopped

1/2 cup diced carrot -- finely chopped

2 cups soft breadcrumbs

1 egg

vegetable cooking spray

 

In a skillet, fry the onions with a small amount of olive oil. Cook them until

they are browned and soft. This should take about 20

minutes. Stir occasionally and season with salt and pepper to taste. In a

medium saucepan, combine the lentils, celery, carrot, and salt to taste. Add

enough water so that the mixture is about three inches under water. Bring to a

boil. Reduce the heat and simmer until the lentils are soft. This should take

about half an hour. Once the lentils are done, pour them through a strainer (do

this over a saucepan so that you can keep the liquid for your stock). Puree

the lentils in a food processor until they are smooth. Adjust the amount of time

you puree them to fit your " chunky " tastes. If the mixture is fighting the

process, add a little broth. In a saucepan, mix the lentil mixture and the onion

and add half of the breadcrumbs. Mix in the egg, and salt and pepper to taste.

Mix well and allow to cool (to the point where you can handle the mixture with

your hands). Form the mixture into 3-inch rounds. On a plate, pour the

remaining breadcrumbs and roll the rounds in the crumbs, covering them

completely. Fry the rounds in batches, allowing you to turn them over so that

they are brown on both sides. Place the cooked cakes into a warm oven while you

fry the others. Serve warm.

 

Makes 10 cakes.

 

NOTES: These make a great little cake that is a wonderful lunch treat. The

recipe calls for frying the cakes in oil, I ( Jenn ) changed it to cooking

spray , but you can experiment with baking them. Serve them with some tomato

sauce.

 

Sent by: Kim Sinclair <sinclai

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per cake: 250.3 cal, 3.4g (12%) fat, 8.7g fibre, 298mg sodium

 

Per cake: 3.55 points