Mustard Seed & Lentil Cakes

Name: Mustard Seed & Lentil Cakes
Total time: 40 min
Ingredients: ½ cup dry green lentils; 2 cups boiling water; 1 tsp salt; 1 tsp garlic, minced; 1 pablano pepper, no seeds, small dice; ½ cup quinoa flour; 1 egg, large; ¼ cup corn kernels, frozen or from a can, drained; ¼ cup cornmeal; 2 limes, zested and juiced; ¼ cup cilantro; 2 scallions, sliced thin; ¼ cup sour cream; 2 Tbsp baking powder; 2 Tbsp yellow mustard seed, toasted; 2 Tbsp prepared yellow mustard; ½ tsp ground black pepper; 4 cups canola oil

spreadthemustard.com

The corn and cilantro add color to these bite-sized flavourful lentil cakes. They are a perfect appetizers for any occasion and go nicely with any number of Indian inspired dips and sauces.

View full recipe on spreadthemustard.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spreadthemustard.com.

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