Mediterranean Lentil Patties - cooking recipe

Ingredients

For the Lentil Cakes
2 cups dried lentils
1 yellow onion, diced
1 red bell pepper, diced
1 stalk celery, chopped
1 tablespoon olive oil
1 cup Dijon mustard
1/4 cup lemon juice
1/2 bunch parsley, chopped
8 cups cooked brown rice
1 cup tahini
2 cups ground breadcrumbs
For the Sauce
1 tablespoon minced garlic
1/4 cup olive oil
2 tablespoons cumin
1 cup tahini
1 cup water
3 tablespoons horseradish
2 teaspoons crushed red pepper flakes
1/4 cup lemon juice
salt

Preparation

For the Lentil Cakes:.
Submerge lentils in a large pot. add an additional 2 inches of water.
Boil for 20 minutes, or until tender.
Saute the onion, pepper, and celery in the olive oil until the onions are slightly browned.
Combine the lentils, vegetables, Dijon mustard, lemon juice, parsley, brown rice, and tahini (mixture should be sticky).
Form into patties.
Roll in the ground bread crumbs and refrigerate while making the sauce.
When the sauce is done, pan-fry each patty until browned.
For the Sauce:.
Saute the garlic in the olive oil, add cumin, and remove from the heat.
Add the remaining ingredients.
Adjust the amount of water for the desired consistency.
Serve over the lentil cakes.