Chile, Red Lentils, and Corn Cakes
Looking for a summer vegetarian patty full of protein and flavor? These cakes are just screaming late summer goodness. They are the best of two recipes that are delicious on their own. The first is a Greek recipe called Favokeftedes which is a yellow split pea patty flavored with fennel. The second is a corn and chile cakes made with eggs and white all-purpose flour as a thickener.
ONWARD:
While either red or yellow lentils (split peas) will work here, red is easier to find in grocers. They are packed with protein and fiber. Spelt flour generally is acceptable for those who are gluten-sensitive and is a whole grain flour that does not spike blood sugar like all-purpose white flour. It is possible to make this a vegan recipe by omitting the egg. The cakes, however, will hold together better with an egg.
One word of warning. Be sure to stir the lentils often as they begin to thicken and can stick to the bottom of the pan. A lesson of which this chef was reminded while developing this recipe!
6 servings
INGREDIENTS:
Red Lentils
¼ cup extra virgin olive oil
½ cup onions, finely chopped
1 cup red lentils
1 tablespoon fresh lime juice
Corn Cakes
2 tablespoons extra virgin olive oil, plus more for frying
¾ cup red pepper, small diced
2 small serrano peppers, seeded, minced
½ cup red onion, small diced
2 cups fresh raw corn kernels (about 4 ears)
1 tablespoon Ancho or New Mexico chile powder
1 teaspoon cumin
1 egg, lightly beaten
¾ cup spelt flour (plus extra for dusting the cakes)
3 tablespoons cilantro, chopped, divided
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
2 limes, cut into wedges
DIRECTIONS:
Red Lentils
1. Heat the oil in a wide-bottom saucepan. When it shimmers, add the onions. Sauté for two minutes. Add the red lentils and enough filtered water to cover by one inch. Simmer, adding small quantities of water as needed until the lentils disintegrate and become like chunky mashed potatoes. Stir the pan often, so they do not stick to the bottom. Remove from the heat.
2. Puree with salt to taste and lime juice in a small food processor or with an immersion blender. Reserve.
Corn Cakes
1. In a large cast-iron skillet over medium-high heat, heat two tablespoons of the olive oil until it shimmers. Add the red peppers, serrano peppers, red onions, and corn. Sauté until the onions begin to soften, about three to five minutes. Add the chile powder and cumin. Remove from the heat.
2. In a mixing bowl, blend the reserved red lentils, onion, peppers, and corn mixture, with the egg. Add the flour, two tablespoons cilantro, salt, and pepper. Mix thoroughly. Divide and form into twelve two-and-half inch patties, using your hands to shape. Lightly dust each side with flour.
3. Heat two tablespoons of oil in a cast-iron skillet until it shimmers. Add the patties a few at a time. Cook on each side until golden and crisp on the outside. Add more oil as needed. Drain on paper towels.
4. Serve warm, garnished with remaining chopped cilantro and lime wedges.
Note: May be frozen after frying in an air-tight container for up to a month. Reheat in the microwave.
Chile, Red Lentils, and Corn Cakes
ingredients:
- ¼ cup extra virgin olive oil
- ½ cup onions, finely chopped
- 1 cup red lentils
- 1 tablespoon fresh lime juice
- 2 tablespoons extra virgin olive oil, plus more for frying
- ¾ cup red pepper, small diced
- 2 small serrano peppers, seeded, minced
- ½ cup red onion, small diced
- 2 cups fresh raw corn kernels (about 4 ears)
- 1 tablespoon Ancho or New Mexico chile powder
- 1 teaspoon cumin
- 1 egg, lightly beaten
- ¾ cup spelt flour (plus extra for dusting the cakes)
- 3 tablespoons cilantro, chopped, divided
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 2 limes, cut into wedges
instructions:
How to cook Chile, Red Lentils, and Corn Cakes
- Heat the oil in a wide-bottom saucepan. When it shimmers, add the onions. Sauté for two minutes. Add the red lentils and enough filtered water to cover by one inch. Simmer, adding small quantities of water as needed until the lentils disintegrate and become like chunky mashed potatoes. Stir the pan often, so they do not stick to the bottom. Remove from the heat.
- Puree with salt to taste and lime juice in a small food processor or with an immersion blender. Reserve.
- In a large cast-iron skillet over medium-high heat, heat two tablespoons of the olive oil until it shimmers. Add the red peppers, serrano peppers, red onions, and corn. Sauté until the onions begin to soften, about three to five minutes. Add the chile powder and cumin. Remove from the heat.
- In a mixing bowl, blend the reserved red lentils, onion, peppers, and corn mixture, with the egg. Add the flour, two tablespoons cilantro, salt, and pepper. Mix thoroughly. Divide and form into twelve two-and-half inch patties, using your hands to shape. Lightly dust each side with flour.
- Heat two tablespoons of oil in a cast-iron skillet until it shimmers. Add the patties a few at a time. Cook on each side until golden and crisp on the outside. Add more oil as needed. Drain on paper towels.
- Serve warm, garnished with remaining chopped cilantro and lime wedges.
NOTES:
Calories
387.57Fat (grams)
24.84Sat. Fat (grams)
3.58Carbs (grams)
36.94Fiber (grams)
7.07Net carbs
29.87Sugar (grams)
7.04Protein (grams)
9.35Sodium (milligrams)
465.94Cholesterol (grams)
31.00