YOUR SOLIN GENERATED RECIPE
Crispy Lentil Cakes with Roasted Eggplant and Tomato Relish
Pan-seared red lentil and chickpea patties served with a zesty roasted eggplant and tomato relish, offering a satisfyingly golden-brown crisp.
INGREDIENTS
1 cup Cooked Red Lentils
4.75 tablespoons Chickpea Flour
3 tablespoons Nutritional Yeast
0.75 cup diced Eggplant
0.5 cup diced Tomato
0.5 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F.
Dice the eggplant and tomatoes into small cubes and roast them on a parchment-lined tray for 20 minutes until tender and slightly charred.
In a large mixing bowl, mash the cooked red lentils with a fork until they form a thick, textured paste.
Stir in the chickpea flour, nutritional yeast, and a pinch of cumin or garlic powder until the mixture is firm enough to handle.
Divide the lentil mixture and shape into four even patties about half an inch thick.
Heat the olive oil in a non-stick skillet over medium heat and add the patties.
Cook the cakes for approximately 4 minutes per side until the exterior is firm and develops a golden-brown color.
Combine the roasted eggplant and tomatoes in a small bowl to create the relish.
Serve the crispy lentil cakes immediately, topped generously with the warm vegetable relish.