Lentil Cakes With Tahini-Horseradish Sauce

3.3 (2 reviews)
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For the Lentil Cakes:
2 cups dried lentils
1 yellow onion, diced
1 red bell pepper, diced
1 rib celery, chopped
1 Tbsp. olive oil
1 cup Dijon mustard
1/4 cup lemon juice
1/2 bunch parsley, chopped
8 cups cooked brown rice
1 cup tahini
2 cups ground bread crumbs

• Place the lentils in a large pot and submerge, adding an additional 2 inches of water. Boil for 20 minutes, or until tender.
• Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.
• Combine the lentils, vegetable sauté, Dijon mustard, lemon juice, parsley, brown rice, and tahini (the mixture should be sticky). Form into 8-ounce patties.
• Roll in the ground bread crumbs and refrigerate while preparing the sauce.
• When the sauce is done, pan-fry each patty until nice and brown.

For the Sauce:
1 Tbsp. minced garlic
1/4 cup olive oil
2 Tbsp. cumin
1 cup tahini
1 cup water
3 Tbsp. horseradish
2 tsp. crushed red pepper
1/4 cup lemon juice
Salt, to taste

• Sauté the garlic in the olive oil, add the cumin, and remove from the heat.
• Add the remaining ingredients. Adjust the amount of tahini and water for the desired consistency.
• Serve with the lentil cakes.

Makes 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind