CHICKEN AND RED LENTIL CAKES WITH TOMATO SAUCE
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Ingredients for cakes:
1 lb. chicken tights and chicken breast or ground chicken 1 cup cooked red lentils (1/2 cup dried) 1 onion, chopped in a food processor 1 egg 3 cloves garlic, minced Sea salt, pepper Oil |
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Ingredients for the Sauce:
1 can (28 oz.) crushed tomatoes Salt, sugar and pepper 1/2 tsp. smoked paprika |
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Follow cooking instructions on a package for cooking lentils. This is how I usually cook red lentils: bring 1 cups of water to a boil and add 1/2 cup of lentils. Cook for 20 minutes on low-medium heat. Cool lentils down before adding them to cake mixture.
Grind chicken in a food processor. Before you put chicken in a food processor, cut it in a medium size pieces.
Combine all the ingredients in a large bowl.
Wet your hands and form small cakes. Place in single layer on baking sheet sprinkled with oil. Bake for 15-20 minutes in preheated to 450F oven.
Meanwhile, prepare tomato sauce for you cakes. Add crashed tomatoes in saucepan and sprinkle with sugar, salt, pepper and smoked paprika. Cook on medium heat, stirring occasionally, until the tomatoes begins to thicken, 15-20 minutes.
Serve cakes with tomato sauce and any salad you like. Red cabbage-walnut salad with apple vinegar and walnut oil dressing are the great addition to these cakes.
Grind chicken in a food processor. Before you put chicken in a food processor, cut it in a medium size pieces.
Combine all the ingredients in a large bowl.
Wet your hands and form small cakes. Place in single layer on baking sheet sprinkled with oil. Bake for 15-20 minutes in preheated to 450F oven.
Meanwhile, prepare tomato sauce for you cakes. Add crashed tomatoes in saucepan and sprinkle with sugar, salt, pepper and smoked paprika. Cook on medium heat, stirring occasionally, until the tomatoes begins to thicken, 15-20 minutes.
Serve cakes with tomato sauce and any salad you like. Red cabbage-walnut salad with apple vinegar and walnut oil dressing are the great addition to these cakes.
Sincerely yours,
Nellie
Nellie
