Here in the Great Northwest, where winters are long and nippy, there’s nothing like the comfort and satisfaction of hot griddle cakes. The truth is, mine is a pancake loving family for any meal year ’round, and some type of whole grain, fruit, or veggie is usually mixed into ours. Whether they’re potato pancakes, buckwheat, pumpkin, or banana, that little something extra makes an otherwise run-of-the-mill pancake a unique breakfast, lunch, or dinner. Pine nuts or pecans go into the wheat cakes, shallots or cilantro complement the potato cakes, and for lentil cakes — cilantro and dill sauce.
For this meatless meal, I felt brave as I gathered my ingredients. Then my husband asked what we were having for dinner, looked at me quizzically, and said, “Lentil cakes? Never heard of them.” I wavered, unsure if he’d like them. This was a test-kitchen first, but I quickly explained that they were sort of like crab cakes, a favorite of his. He said that if I made them, they were bound to turn out delicious. Some people call it luck, some talent, but for optimum results, I pray when I cook.
When we sat down to this delightfully mild variety of griddle cake, golden brown on the outside, tender and moist on the inside, we both became lentil cake converts!
Enjoy the natural goodness of these fancy-looking griddle cakes with your favorite greens. And freeze the leftovers.*
Copyright 2018 Catherine Hamilton. All rights reserved.[/caption]
Copyright 2018 Catherine A. Hamilton
Lentil Cakes with Dill-Yogurt Sauce and Fresh Greens
(Makes 16 to 18 cakes) INGREDIENTS 3 TBS olive oil 1/2 yellow onion, chopped 1 large carrot, peeled and sliced lengthwise, then roughly chopped into 1/2 inch pieces 1 large clove minced garlic 1 cup rolled oats 2 large eggs 1/4 cup cilantro 2 cups of brown or green dry lentils (or a mixture) 6 cups water 1 1/4 tsp salt 1/4 tsp pepper 1 tsp onion power 2 TBS balsamic vinegar 4 cups mixed baby greens (spinach, arugula, and kale) 1 TBS red wine vinegar (for the dressing) 2/3 cup of plain Greek yogurt (add water to thin, approx. ¼ cup) 2 TBS fresh squeezed lemon juice 2 TBS fresh dill fronds, snipped into pieces with a kitchen scissor 3 TBS chopped roasted pistachios Copyright 2018 Catherine Hamilton. All rights reserved.[/caption] PREPARATION In a stock pot, cover the lentils with six cups of hot water and cook until just tender, 20 -25 minutes. Add water if needed to keep lentils submerged. Remove from heat and pour into pasta colander. Leave in sink to drain. Heat one tablespoon of olive oil on medium to high, and sauté chopped onions, carrots, and crushed garlic until golden. Add enough water to cover and simmer on low until fork-tender, about seven minutes. Strain veggies in a wire mesh strainer and set aside. Place greens in salad bowl and set aside. In a small mixing bowl, whip yogurt, lemon juice snipped dill, and 1/4 teaspoon of salt with a whisk, adding enough water that the sauce is like a thick syrup and set aside. In a separate glass prep bowl, whisk 1 tablespoon olive oil and 1 tablespoon of red wine vinegar to dress greens. Set aside.- Copyright 2018 Catherine Hamilton. All rights reserved.[/caption]
Copyright 2018 Catherine A. Hamilton
About the Author
Catherine A. Hamilton
Catherine Hamilton, a Catholic freelance writer, member of Catholic Writers Guild, and Benedictine Oblate, has articles in magazines and newspapers. Nine Days--Poems Remembering Pope John II (2015), is available on Amazon. In the year 2000, Hamilton met Pope John Paul II in his private library while on pilgrimage. An Oregonian of Polish decent, she lives with her husband of twenty-five years and is blessed with five stepchildren and four grandsons.
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