Peas and Thank You
Golden Vegetable Cakes with Lentil-Split Pea Rice Pilaf
1 hour 15 minutes
Serves 4
DinnerMediterraneanDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Tonight, we’re working some serious legume-lifting with a Mediterranean-inspired veggie cake and pilaf combo. You’ll master the art of turning humble split peas and red lentils into a hearty, aromatic rice base while coaxing crispiness from eggplant, zucchini, and a troop of roots, no deep fryer required.
Ingredients
Yield
4
Instructions
- 01Combine split peas, red lentils, rice, and water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until the rice and legumes are tender and water is absorbed, 25 to 30 minutes.
- 02Fluff the pilaf with a fork, cover again, and let steam off the heat for 10 minutes.
- 03While the pilaf cooks, heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add half the onion and half the garlic and cook, stirring, until soft and fragrant, 3 to 4 minutes.
- 04Stir in grated carrot and sweet potato; cook 3 minutes. Add diced eggplant and cook until softened and starting to brown, about 6 minutes more.
- 05Remove pan from heat. Transfer the mixture to a bowl and let cool for 5 minutes.
- 06Add grated zucchini, flour, eggs, parsley, cumin, coriander, baking powder, and 1/2 teaspoon salt to the bowl. Mix until thoroughly combined to form a thick batter.
- 07Wipe out the skillet and add remaining 3 tablespoons olive oil over medium heat. Drop the vegetable mixture into the pan by packed 1/3-cup scoops, flattening gently with a spatula to form cakes. Cook in batches until golden brown and crisp, about 4 minutes per side.
- 08Transfer cooked cakes to a paper towel–lined plate. Repeat with remaining batter, adding a little more oil if needed.
- 09Meanwhile, stir remaining onion, garlic, paprika, and 1/2 teaspoon salt into the pilaf. Fluff well and adjust seasoning with salt and pepper.
- 10To serve, mound pilaf onto plates, top each with two warm vegetable cakes, and sprinkle with extra parsley. Serve lemon wedges alongside for squeezing.
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