FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Lentil Cakes With Feta-Yogurt Sauce And Cucumber-Cress Salad

3 faves

Comments

Add a comment

Ingredients

1 cup red lentils

3 scallions, pale-green and white parts chopped; greens thinly sliced on bias

1 tablespoon harissa (igourmet.com)

1/4 teaspoon turmeric

1/4 teaspoon baking powder

Coarse salt

1 large egg plus 1 large egg white

2 1/2 ounces goat's-milk or sheep's-milk feta cheese, crumbled (1/2 cup)

1/2 cup nonfat plain Greek yogurt

1 tablespoon fresh lemon juice

1/8 teaspoon finely grated garlic (from 1 small clove)

1/2 English cucumber, cut into half-moons (1 cup)

1/2 ounce upland cress or watercress (1 cup)

1/4 ounce fresh mint leaves (1/2 cup)

2 teaspoons safflower oil

You might also like

Steamed Rice-Lentil Cakes With A Coconut-Pigeon...
Cookstr
Pistachio And Almond Cake With Orange Salad Recipe
Food Republic
Midnight Chocolate Cake
Sunset
Pistachio Cake With Cara Cara Salad
Yummy Supper
Pistachio And Almond Cake With Orange Salad
Epicurious
The Cartoon Kitchen: Honey Cake
Serious Eats
Vanilla-Bean Cheesecake With Guava Topping And...
Epicurious
Savory Blue Cheesecakes With Waldorf Salad
Southern Living
Goat Cheese Cakes (To Top Your Salad)
Food.com
Tropical Slow Cooker Dump Cake
Betty Crocker