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photo Red Lentil-Rice Cakes with Simple Tomato Salsa Recipe | Say Mmm

Red Lentil-Rice Cakes with Simple Tomato Salsa

Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entree. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
6 Servings - myrecipes.com
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Servings:6  | Calories:297 | Total Fat:8g  | Chol:8mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 2g
10 %
Total Carb 40g
13 %
Fiber 12g
48 %
Sugars 5g
---
Cholesterol 8mg
3 %
Sodium 591mg
25 %
Protein 17g
33 %
Calories:
38% Red lentils
28% Others combined
19% Basmati rice
14% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 cups finely chopped plum tomato (about 6 tomatoes)
1/4 cup chopped fresh basil
1 tablespoon balsamic vinegar
2 teaspoons capers
1/4 teaspoon salt
5 cups water, divided
1 cup dried small red lentils
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 seeds, crushed
2 garlic cloves, minced
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup dry breadcrumbs
1 tablespoon chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten

 Directions : View recipe directions on myrecipes.com
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