Lentil Cakes

Ingredients

• Water

  Plain, clean water

  2 ½ cup or 592g

• Wheat and malt barley flakes

  Cereals ready-to-eat, generic

  1 cup or 38g

• Poultry seasoning

  Spices

  ½ tsp or 0.8g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Lentils

  Raw

  1 cup or 192g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Onion soup

  Dry, mix

  1 packet or 39g

Directions

1. Place lentils and water in a saucepan, bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
2. In a large bowl, combine the cooked lentils, milk, wheat and barley cereal, eggs, and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands as the mixture will be very thick. Let stand for 30 minutes or refrigerate overnight.
3. Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, coat, and flatten into patties. Fry in the hot skillet until nicely browned on both sides, about 5 minutes per side.