More Tasty Food

Our dinner last night was great - Robin and Roger made a salad that contained their home-grown carrots and beets; I made an appetizer with fresh mozzarella, basil and tomato, and the squash and beans were first steamed, then roasted in the oven along with the chicken and scalloped potatoes.

When I stopped over at Cooking Schmooking yesterday, Mel links us over to Sher's blog, which has this great recipie (complete with photos). Sher apparently passed away last year from a heart attack. Very unexcpected. Wherever you are, Sher, thanks so much for this great recipe! I'm going to try it soon. Hint to all: Sher substituted cumin for curry powder, since she didn't have any. Also, red lentils would be good.

Lentil And Spinach Patties

Adapted from Vegalicious

Ingredients:

8-10 ounces spinach, stemmed and sauteed
1 cup Puy lentils, cooked
1 tablespoon cumin (I am heavy handed with cumin)
3 tablespoons bread crumbs
1 egg
salt and pepper to taste
2 tablespoons oil

Directions:

Mix the spinach, lentils, cumin, bread crumbs, together in a bowl. Season to taste with salt and pepper. Mix in the egg and put the mixture in the fridge for at least 30 minutes.

Heat the oil in a frying pan. Form the patties by forming a ball in your hand, then carefully patting it into a patty. Large, thin patties will not stay together, so make them smallish. Slip each patty into the skillet and press the patty together with a spatula if they break apart. Brown on each side over medium high heat, then carefully remove each patty to a plate, and top with salsa of your choice..