How to Make Lentil Cakes With Pesto - Vegetarian Steroids

by Kitchen Baharat

Hearty and flavorful, these high protein babies will leave you feeling full and guilt-free! Perfect for those meatless Mondays! Thanks to roostblog.com for the recipe!

Supplies

  • 1 ½ Cups packed basil leaves
  • 4 Cloves of garlic
  • 1 ¾ Cups Cups Grated Parmesan cheese
  • Olive oil
  • ¼ Cup toasted pine nuts
  • 1 ¼ Cups Lentils (soaked overnight)
  • 1 ½ Cups Vegetable stock
  • 1 ½ Cups Chopped leeks
  • ½ Cups Chopped fresh mint
  • 1 Cup Egg
  • Salt
  • 15 Cups Baby kale, baby spinach, baby swiss chard
  • Lemon juice
  • 6 Small zucchini
  • 1 Tablespoon Fresh lemon thyme (or regular)
  • Instructions

    Step 1

    First step, make pesto. Add basil leaves, 2 cloves garlic, 3/4 cup Parmesan cheese, and 1/4 cup TOASTED pine nuts to food processor and blend.

    Step 2

    Slowly add olive oil as you are blending until you achieve a nice smooth texture.

    Step 3

    Once done, remove delicious pesto to a bowl and keep to the side. Try not to eat it!

    Step 4

    Take your soaked lentils - drain and rinse them.

    Step 5

    Add lentils to a pot with 1.5 cups of vegetable broth. Bring to a boil, then lower to a simmer for approximately 15 min, or until lentils are tender, NOT mushy.

    Step 6

    Once lentils are cooked, drain them from any remaining liquid.

    Step 7

    Add half of the cooked lentils to a food processor and pulse a few times.

    Step 8

    Add pulsed lentils to the remaining whole lentils - they should look similar to this.

    Step 9

    Sautée the chopped leeks in a medium-hot pan with a drizzle of olive oil. Once tender, add 2 minced cloves of garlic and sautée further, (about three more minutes).

    Step 10

    Add all of the chopped mint, 1 egg, the remaining cup of Parmesan, the sautéed leeks and garlic and half a teaspoon of salt to the lentils and mix thoroughly.

    Step 11

    Using a 1/4 cup, scoop the lentil mixture and flatten to form patties (mixture will yield approximately 12). Place patties on a baking tray lined with baking paper and bake for 20 min at 350F (165C).

    Step 12

    Heat approx 2 tbs of olive oil to pan. Add greens and cook until wilted. Add fresh lemon juice and salt to taste. Keep to side.

    Step 13

    Combine lemon thyme and desired salt to a bowl and mix. This mixture will be used to sprinkle on top of zucchini fries.

    Step 14

    Heat a good frying oil in pan. Slice zucchini into thin strips, or use a julienne peeler if you have one.

    Step 15

    Add the zucchini to pot of hot oil and fry until brown and crispy. Transfer to a paper towel lined plate and sprinkle with salt and thyme mixture.

    Step 16

    Time to assemble! Place some wilted greens at the bottom of plate, followed by a lentil patty and then a dollop of pesto. Repeat once more and add a handful of fries to top it off!

    Step 17

    There it is! Eat as is, or add some creamy goat cheese on the side if you want to be bad! Enjoy!