Mustard Seed & Lentil Cakes - Spread the Mustard

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