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Get Started - 100% free to try - join in 30 secondsAt Philadelphia’s Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.
2-4 servings
Ingredients
Raita
1 head of garlic
1 tablespoon extra-virgin olive oil
Kosher salt, freshly ground pepper
1/4 teaspoon cumin seeds
1 cup plain low-fat yogurt
1/4 cup finely chopped, peeled, seeded cucumber
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1 teaspoon minced seeded jalapeño
1/2 teaspoon (or more) fresh lemon juice
Lentil Cakes
1/2 cup mixed dried legumes (such as lentils and whole mung beans)
1/4 cup basmati rice
1 garlic clove, minced
1 teaspoon chopped peeled fresh ginger
1/2 jalapeño, seeded, minced
1 cup leaves from pea tendrils, arugula, or spinach, chopped
1/2 cup peas (from about 8 ounces peas in pods), chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons extra-virgin olive oil, divided
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