Recipes > Vegetables > Lentils > Lentil Cakes

Lentil Cakes

Ingredients

• 2 ounces of picked and washed Egyptian lentils
• 1 small finely chopped and fried onion
• 1 dessertspoonful of cold boiled vermicelli
• 1 egg
• some breadcrumbs
• seasoning to taste

Instructions

Stew the lentils with the onion in just enough water to cover them; when cooked, they should be a thick purée. Season to taste, add the vermicelli, and form into 1 or 2 cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter. Serve with potatoes and green vegetables.

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Notes

This recipe serves one person.

Source

Dr. Allinson's Cookery Book (1915).