Quick Hearty Lentil Cakes with Marinara Sauce
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add onions, leeks, yellow and red bell peppers to the pan and sauté vegetables until soft and fully cooked; about 5 to 7 minutes. Add garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to cook vegetables for another minute, stir to combine and remove from heat. Set mixture aside to cool for a few minutes.
Place cooled vegetable mixture into a food processor or blender. Add oats, 1 and 1/2 cans of the Carmelina Brands® Italian Lentils (reserving the remaining half-can), eggs, flaxseed, hemp powder, breadcrumbs, and remaining 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Pulse 3 to 4 times to blend the ingredients to combine. Remove the blended lentil mixture to a bowl and fold in the remaining lentils to incorporate. Check consistency. Lentil mixture should not be overly wet. If mixture is too wet, add breadcrumbs to absorb some moisture. Lentil mixture should be firm and easy to shape into patties. Spoon about ¼ cup of the mixture into your hand and form into 1/2-inch thick, 2-inch round cakes. Set formed cakes aside on a sheet pan.
Using a large non-stick skillet, heat 2 tablespoons of olive over medium-high heat. Carefully place lentil cakes into pan, being careful not to overcrowd. Brown the cakes on each side, until slightly crisp; about 1-2 minutes on each side. Remove the Quick Hearty Lentil Cakes from heat and arrange on a nice serving platter or appetizer plate. Serve with warmed Carmelina ‘e…San Marzano® Authentic Italian Marinara Sauce. Mangia bene!
Tip: For a Greek Inspired appetizer, serve Quick Hearty Lentil Cakes with a Mint Yogurt Sauce. Mix 1/2 cup plain Greek yogurt with 1 tablespoon of mint, and 1 teaspoon of lemon juice.
* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™