These two readily available pantry items can be easily combined for a tasty, high plant protein treat to accompany fish, poultry or served on their own as a vegetarian option.
I was recently at Carmen’s in Medellin, Colombia. I ordered some lentil quinoa cakes with roasted veggies and a green curry sauce. They were fabulous and a nice meatless change from the standard fare of rice, beans, fried plantains and meat. I was inspired to recreate these yummy lentil cakes. Here is my interpretation that I served with salmon on sautéed mixed greens with sliced avocado. Let me know what you create and pair with these vegetable cakes in your kitchen!
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