Plant Based Lentil Cakes withLemon Cumin Yogurt, CharredFennel, and Roasted Carrots | Sysco Foodie

Ingredients

• Lentil Cakes:
• 210 grams Sysco Classic dried lentil beans
• 1 tablespoon Arrezzio Classic olive oil blend 80/20
• 3 ounces Imperial Fresh jumbo red onions
• 13/100 ounces Arrezzio Classic garlic chopped in water
• 8 ounces Imperial Fresh sliced mushroom
• 80 grams House Recipe Classic quick oats hot cereal
• 4/25 ounces Sysco Imperial/McCormick ground cumin
• 4/25 ounces Sysco Imperial/McCormick ground coriander
• 3/25 ounces Sysco Classic kosher salt
• 1/2 ounce specialty grain brown flax seed
• 1 1/2 fluid ounce water
• 1/2 fluid ounce gluten-free low-sodium soy sauce
• 1 bunch Imperial Fresh cilantro
• Lemon Cumin Yogurt Sauce:
• 12 ounces firm sprouted oragnic tofu
• 1 1/2 ounces Imperial Fresh lemon juice, fresh squeezed
• 25 grams Sysco Classic sugar confectioner 10x cane
• 33/100 ounces Sysco Imperial/McCormick ground cumin
• 1 carton Sysco Natural fresh lemon juice
• 1 ounce Imperial Fresh baby dill
• 8 ounces Sysco Classic kosher salt
• Fennel:
• 2 count Imperial Fresh fennel anise
• 2 tablespoons Arrezio Classic olive oil blend 80/20
• Carrots:
• 5 ounces Imperial Fresh baby carrots with hand peeled tops
• 2 tablespoons Arrezzio Classic olive oil blend 80/20