Red Lentil Cakes with Tahini Dressing

Ingredients for lentil cakes
4 cups red lentils
1 + 1/2 cup olive oil
3 medium shallots, chopped
7 cloves garlic, chopped
2 medium peeled tomatoes
1 leek stock, chopped
¼ cup finely chopped parsley
7 Tbsp. kuzu root, chopped
5 Tbsp. cold water
1 Tbsp. turmeric
1 Tbsp. coriander powder
2 Tbsp. cumin
1 Tbsp. salt
¼ tsp. cayenne pepper
2 cups breadcrumbs

Ingredients for tahini sauce
1 cup raw tahini
3 cups cold water
3 cloves garlic
1/2 cup fresh lemon juice
1 tsp. salt


Lentil cakes

Soak lentils in water overnight. Cook lentils for a half hour and strain through a colander for at least one hour to drain all of the water. Set aside.

In small bowl, mix kuzu and water to make watery paste. Use whisk to reach smooth consistency. Set aside.

In large frying pan, sauté garlic and shallots in 1/2 cup of olive oil on medium-high heat. Sauté garlic and shallots for 5 minutes. Add spices and continue cooking for 1 minute. Add leeks, tomatoes, and parsley, and cook for another 15 minutes. Add kuzu paste, and mix thoroughly. Add lentils to the pan, and mix everything well. Put in the refrigerator for 2 hours or until mixture is cold.

Form golf-ball-sized balls and flatten (similar to a mini veggie burger shape).

Spread bread crumbs on a tray. Press cakes into breadcrumbs on both sides. Heat 1 cup of olive oil in large pan, and cook lentil cakes till light brown on both sides.

Tahini sauce

Put all sauce ingredients in Vitamix or blender for 1–2 minutes.
Pour over cakes when serving.

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