Cover lentils with 2 inches cold water. Soak 4 hours at room
temperature or up to 1 day in the refrigerator. Drain well.
Pulse pale green and white part os a scallion in a food
processor until mined. Add harissa, turmeric, baking powder,
1/4 t salt, ad agg and egg white; pulse to combine. Add
lentils; puree until almost smooth. Transfer to a bowl, and
stir in a little more than half the feta.
Whisk remaining feta, the yogurt, lemon juice, and garlic in a
small bowl. Combine cucumber, cress, and mint in another
bowl.
Heat 1 t oil in a large nonstick skillet. Place a scant T of scallion
greens in pan, and spoon about an eighth of the batter on top,
spreading to make a 3-inch cake. Repeat, making 4 cakes at a
time. Cook until golden brown, flipping once, about 6 minutes.
Repeat with remaining batter.
Divide sauce among 4 plates; top with salad. Place cakes nest to
greens.
Originally Submitted
12/31/2013
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