For the Lentil Cakes:
1 cup dried lentils
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 rib celery, chopped
1 Tbsp. olive oil
1/4 cup Dijon mustard
2 Tbsp. lemon juice
1/2 bunch parsley, chopped
2 cups cooked rice
Salt, to taste
1 cup ground bread crumbs or flour
Directions
- Place the lentils in a large pot and submerge, adding an additional 2 inches of water. Boil for 20 minutes, or until tender.
- Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.
- In a medium bowl, combine the lentils, vegetable sauté, Dijon mustard, lemon juice, parsley, rice, and salt, then mash slightly. Form into small patties.
- Roll in the ground bread crumbs or flour, and refrigerate while preparing the sauce.
- When the sauce is done, pan-fry each patty until nice and brown.
For the Horseradish Sauce:
1/4 cup Mayonaise or Vegenaise
1 Tbsp. prepared horseradish
1/2 tsp. lemon juice
2 tsp. red pepper flakes
Salt and pepper, to taste
- In a small bowl, whisk all the ingredients together until blended.
- Serve with the lentil cakes.