Coated Grain Cakes with Pulse Ragout
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
6
- For the cereal cakes
- 1 cup Red lentils
- 1 Tbsp water
- 1 ½ cups sweet Corn
- 1 onion (finely chopped)
- ½ cup fresh breadcrumbs
- 2 Tbsps Cornmeal
- ½ tsp salt
- ¼ tsp freshly ground Red pepper
- 1 Tbsp flaxseed
- vegetable oil
- For the lentils
- 1 ½ cups le puy Lentils (rinsed)
- 2 cups vegetable stock
- 1 cup Green beans (chopped)
- salt
- peppers
- 1 Tbsp vegetable oil
- 1 small onion (chopped)
- 1 head Chicory (endive)
Preparation steps
1.
Put the lentils in a pan and cover with water. Bring to a boil and cook gently for 30-40 minutes until soft. Drain well.
2.
Heat 1 tablespoon of water in a large frying pan. Add the corn and onion and cook gently for 2 minutes.
3.
Place the onion mixture, lentils, breadcrumbs, cornmeal, salt, flaxseed and red pepper in a food processor. Pulse until combined, or mash by hand.
4.
Divide the lentil mixture into 4-6 equal portions, shaping each into a 1cm|1/2"thick patty.
5.
Heat a little oil in a frying pan. Add the patties and cook for 5 minutes on each side until golden. Drain on absorbent kitchen paper.
6.
Put the puy lentils in a pan with the vegetable stock. Bring to a boil, cover and simmer for 15 minutes. Add the beans for the last 5 minutes of cooking. Season to taste with salt and pepper.
7.
Heat the oil in a frying pan and cook the onion until soft, but not browned.
8.
Place the chicory leaves on serving plates. Spoon on the puy lentil mixture and onions. Place the patties on top and garnish with cranberries and chopped tomato. Tear the mint leaves and sprinkle over the top.
