Recipe - Lentil Cakes With Nopalito Cactus Tequila Salsa

1 cup Red lentils
1 cup Green French lentils
1 cup Mixed peppers; sweet and
hot, minced
One fourth cup Scallions; cut or sliced up
One fourth cup Onions; minced
2 Eggs (or 3 egg whites; or
One half cup egg substitute)
1 cup Whole wheat flour
One fourth cup Snipped chives
One fourth cup Carrots and celery; minced
very small
Salt and pepper

SALSA
1 Nopalito cactus; minced small
(approximately One half cup),
thorns and needles removed
One half cup Mixed peppers; sweet and
hot, minced
One half cup Mixed citrus supremes.
chopped (orange,
grapefruit, lime)
One half cup Diced tomatoes
1 tablespoon Chives; cut or sliced up
3 tablespoon Cilantro; chopped
2 tablespoon Onion; minced
2 Limes ; Juice of
2 tablespoon Olive oil (substitute 1 T
oil, 1 T broth or juice)
Salt and pepper
One half cup Tequila

CHEF DU JOUR SHOW #DJ9187

Cook lentils separately in salted water until tender, about 15 minutes for
the red and 25 minutes for the green. Drain and pat dry. Puree red lentils
and mix with whole green lentils and remaining ingredients. Divide into 24
equal portions and pan fry until golden brown.

Salsa: Mix all ingredients together. Posted to Digest eatlf.v097.n202 by
"Tina D. Bell" tdbell@altair.csustan.edu on Aug 10, 1997