Red Lentil-rice Cakes With Simple Tomato Salsa

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 5 cups water, divided
• 1 cup dried small red lentil
• 1/2 cup uncooked basmati rice
• 2 tablespoons olive oil, divided
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped red onion
• 1/2 teaspoon fennel seed, crushed
• 2 garlic cloves, minced
• 3/4 cup shredded part-skim mozzarella cheese
• 1/4 cup dry breadcrumbs
• 1 tablespoon chopped fresh basil
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 large egg whites, lightly beaten

Recipe

• 1 to prepare salsa, combine first 5 ingredients; set aside at room temperature.
• 2 to prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. reduce heat, and simmer for 20 minutes or until tender. drain and rinse with cold water; drain. place lentils in a large bowl.
• 3 combine remaining 1 cup water and rice in pan; bring to a boil. cover, reduce heat, and simmer 18 minutes or until liquid is absorbed.
• 4 cool 10 minutes. add rice to lentils.
• 5 heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• 6 add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. cool 10 minutes.
• 7 add to rice mixture. add mozzarella cheese and remaining ingredients, stirring until well combined. let stand for 10 minutes.
• 8 wipe skillet clean with paper towels. heat 2 teaspoons olive oil in skillet over medium heat.
• 9 spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. carefully turn cakes over; cook 5 minutes on other side.
• 10 remove cakes from pan. repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. serve with salsa.