Lentil Cakes with Mushroom Topping

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Lentil Cakes with Mushroom Topping

 

Recipe By :Jean Paré

Serving Size : 0 Preparation Time :0:00

Categories : Company's Coming Jean Paré

Low-Fat Cooking Luncheon Fare

 

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup lentils, any color

3 cups water

3/4 cup whole wheat flour

3/4 cup all-purpose flour

4 teaspoons baking powder

1/2 teaspoon crushed caraway seed

2 tablespoons light Parmesan cheese -- grated

3 large egg whites -- fork-beaten

2 tablespoons canola oil or vegetable oil

1 1/4 cups skim milk

1/2 teaspoon salt

--MUSHROOM TOPPING--

1 red pepper -- seeded and quartered

1 medium red onion -- quartered

6 portabello mushroom slices

1 teaspoon olive oil (or use cooking spray)

1/2 teaspoon lemon peel -- grated

sprinkle pepper -- freshly ground

1/2 teaspoon seasoning salt

1 tablespoon light Parmesan cheese product -- grated

 

Boil lentils in water in large saucepan for about 5 minutes until just tender.

Drain.

 

Stir both flours, baking powder, caraway seed and Parmesan cheese together in

medium bowl. Add lentils and toss together.

 

Beat egg whites on medium until soft peaks form. Add oil, milk and salt. Stir

egg white mixture into lentil mixture and stir until quite smooth. Grease

non-stick skillet. Heat on medium until hot. Drop lentil batter by spoonfuls

onto hot pan and cook as for pancakes.

 

Mushroom Topping: Lay red pepper, onion and mushroom slices on baking sheet

with sides. Lightly brush all vegetables with olive oil. Bake in 500 F (260 C)

oven on highest rack for 20 minutes until vegetables are tender. Let cool on

baking sheet. Dice all vegetables into medium bowl and pour in any leftover

juices from baking sheet. Stir in lemon peel, pepper, salt and cheese. Makes 17

lentil cakes and 2 cups (500 ml) topping.

 

1 lentil cake with 2 tbsp. (30 ml) topping: 108 Calories; 6 g Protein; 4.8 g

Total Fat (0.4 g Sat., 0.8 mg Cholesterol); 205 mg Sodium.

 

Source:

" Company's Coming - Low-Fat Cooking "

S(MC Formatted/Posted by):

" Lily [AmandasMom971] "

Copyright:

" © Company's Coming Publishing Limited ISBN 1-895455-82-0 "

 

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Per Serving (excluding unknown items): 907 Calories; 4g Fat (3.5% calories from

fat); 46g Protein; 179g Carbohydrate; 19g Dietary Fiber; 6mg Cholesterol; 3373mg

Sodium. Exchanges: 9 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;

1 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : The topping is best served immediately.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0