Lentil Cakes With Mushroom Cream Sauce

By ltrodrigu

Ingredients

• 2 cups cooked black beluga lentils
• 1/2 cup olive oil
• 1 medium white onion, finely diced
• 1 1/2 cloves garlic, minced
• 1/4 cup shredded cotija cheese
• 1/4 cup grated Parmesan cheese
• 1/3 cup chopped cilantro
• Salt and freshly ground black pepper
• 1 egg
• 1/2 cup milk
• 1 cup panko or breadcrumbs
• 1/2 poblano chili, thinly sliced
• 8 ounces button mushrooms, quartered
• 1 cup heavy cream
• 1/4 teaspoon dried oregano, preferably Mexican
• 2 radishes, sliced
• 1 avocado, sliced

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

In a food processor, pulse lentils to form a coarse purée. Heat 2 tablespoons oil in a large skillet over medium-high heat. Once hot, sauté half the onions until lightly browned, about 3 minutes. Add garlic and cook until fragrant, 30 seconds. Transfer puréed lentils and sautéed onions plus drippings to a large bowl along with both cheeses. Stir in cilantro and season with salt and pepper. Wipe skillet clean.

In a bowl, beat egg and milk together until combined. Place panko in a separate bowl.

Use your hands to shape lentil mixture into patties 2½ inches across and ¾-inch thick. Dip patties in egg mixture to coat, letting excess run off, then dip in breadcrumbs to coat completely.

Heat ¼ cup oil in cleaned skillet over medium-high heat. Working in batches, cook patties until browned all over, 2 minutes per side.

Heat remaining oil in a medium skillet over high heat. Add sliced chili and remaining onions. Sauté until slightly browned, 2 minutes. Season with salt and pepper. Add mushrooms and cook until browned and tender, 5 minutes. Add cream to pan and bring to a simmer. Cook until cream thickens and coats mushrooms, 3 minutes. Season with oregano and salt.

Spoon mushroom sauce onto plates and top with patties. Serve with avocados and radishes.