Ingredients Jump to Instructions ↓

  1. 3 cups finely chopped plum tomato (about 6 tomatoes)

  2. 1/4 cup chopped fresh basil

  3. 1 tablespoon balsamic vinegar

  4. 2 teaspoons capers

  5. 1/4 teaspoon salt

  6. 5 cups water, divided

  7. 1 cup dried small red lentils

  8. 1/2 cup uncooked basmati rice

  9. 2 tablespoons olive oil, divided

  10. 1/2 cup finely chopped red bell pepper

  11. 1/2 cup finely chopped red onion

  12. 1/2 teaspoon fennel seeds, crushed

  13. 2 garlic cloves, minced

  14. 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

  15. 1/4 cup dry breadcrumbs

  16. 1 tablespoon chopped fresh basil

  17. 1 teaspoon salt

  18. 1/4 teaspoon freshly ground black pepper

  19. 2 large egg whites, lightly beaten

Instructions Jump to Ingredients ↑

  1. To prepare salsa, combine first 5 ingredients; set aside at room temperature.

  2. To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.

  3. Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils.

  4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.

  5. Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.


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