Polenta and Lentil Cakes with Roasted Vegetables and Cucumber and Yoghurt Sauce Recipe
This Polenta and lentil cakes with roasted vegetables and cucumber and yoghurt sauce recipe consists of puy lentils, fine polenta, yoghurt, leek and eggs. Here is a simple recipe with images.
Recipes by Finechef 
Prep Time
10 min
Cook Time
60 min
Serving
8
Difficulty
Easy
Cooking Preparation (Mise-en-place)
Assemble all the Polenta and Lentil Cakes with Roasted Vegetables and Cucumber and Yoghurt Sauce ingredients on the preparation table.
- Grate the parmesan cheese.
- Chop the chives, mint, garlic and leek.
- Beat the eggs in a bowl.
- Peel the cucumber.
- Place the necessary cooking utensils nearby.
How to prepare Polenta and Lentil Cakes with Roasted Vegetables and Cucumber and Yoghurt Sauce
Follow these simple steps to the end.
Ingredients
- 625ml- natural yoghurt
- 1tbsp- mint
- 8tbsp- olive oil
- 625g- cucumber
- 2tbsp- chives
- 625g- puy lentils
- 187g- fine polenta
- 625ml- vegetable stock
- 187g- leek
- 3- eggs
- 3- clove of garlic
- salt, pepper
- 60g- parmesan cheese
Nutritional Information
- Protein: 25.2g
- Sat fat: 4.1g
- Energy: 1898kJ
- Fibre: 4.3g
- Cals: 452kcal
- Fat: 15.2g
- Sugar: 7.9g
- Carb: 55.6g
Directions
1. Cook the lentils.
Wash the lentils in clean water and cook until tender. Drain the water and dry.
2. Boil the vegetable stock.
Boil the vegetable stock and add polenta, stirring until thickened.
3. Mix the ingredients.
Mix the lentils, polenta, leeks and garlic. Correct the seasoning.
4. Chill.
Shape the mixture into eight round cakes and refrigerate them for 40 minutes.
5. Fry the cakes.
Fry the cakes in the heated olive oil until well browned.
6. Make the sauce.
Blend the peeled cucumber with the yoghurt, then finish by adding mint and chives.
7. Serve.
Serve and garnish with roasted vegetables.
