1 stalk of celery
1 medium white onion
2 cloves of garlic
small hunk of ginger
1 can of lentils
gram (chickpea) flour
dice half the onion, the ginger, the garlic, the celery and carrot. sautee until soft.
rinse the lentils and add to the pan
add vegetable stock (I used a bullion cube and water) to cover, and simmer
I used salt, pepper, cumin, coriander seed, enough tumeric to count as a thickening agent, black mustard seeds, "normal" chili powder, and some chipotle chili powder. One could probably have used smoked paprika instead of the chipotle powder.
Simmer until the lentils are soft and mushy; you may need to add more water. Let the mixture cool.
Now to make 'em into cakes.
I mixed in 2 eggs worth of egg replacer, but it didn't really do the job of binding. Next time, I will likely leave the egg replacer out.
The batch that worked had about a cup or so of gram flour stirred into the lentil mix - you want something like a cookie dough consistency.
roll some batter into a ball, and roll the ball in a mixture of gram flour and cornmeal.
Fry in a pan of hot oil, and squish into discs. You need to use a fair bit of oil - the cakes will soak it up. cook until crispy and golden brown on each side.
i made fried onions to go with the lentil cakes; take the other half of the onion and fry it in more oil with salt, pepper and cumin seeds until crispy.
I'd meant to stir the fried onions into the lentil cakes, but I forgot.
Next time, I might use two onions - I don't think there was enough fried onion to go with the amount of lentil cake I ended up with.