Lentil Cream Cheese Corn Cakes – Lentils.org

Ingredients

• 3/4 cup (175 mL) cornmeal
• 6 Tbsp (90 mL) all-purpose flour
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 large eggs
• 1 cup (250 mL) cooked split red lentils
• 1 cup (250 mL) fresh, frozen, canned, or grille corn
• 3/4 cup (175 mL) buttermilk
• 6 Tbsp (90 mL) cream cheese, softened
• 1/4 cup (60 mL) finely chopped chives or green onions
• 2 Tbsp (30 mL) chopped fresh dill
• 1/4 tsp (1 mL) pepper
• 1/4 cup (60 mL) canola oil, for frying
• sour cream, to serve
• lemon wedges, to serve