Recipe - Warm Salad With Yellow Lentil Cakes

One half pound Yellow lentils
One half cup Chopped green onions
2 teaspoon Seeded; chopped serrano or
jalapeno chile, or to taste
1 tablespoon Chopped garlic
1 tablespoon Chopped fresh mint leaves
1 teaspoon Minced fresh ginger
1 One half teaspoon Good curry powder; or to
taste
1 One half teaspoon Salt; or to taste
One fourth teaspoon Crushed cumin seeds
One fourth teaspoon Crushed fennel seeds
One half teaspoon Ground turmeric
Vegetable oil; for sauteeing
2 bn Young watercress or other
savory greens; tough stems
removed
(such as arugula and/or
mizuna)
Sweet Garlic And Olive
Salsa; see * Note

* Note: See the “Sweet Garlic And Olive Salsa” recipe which is included in
this collection.

Wash the lentils in several changes of water to remove any debris. Place in
a bowl and cover with at least 2 inches of cold water and allow to soak
overnight. Add lentils along with next 9 ingredients to a food processor
fitted with a steel blade and process for a minute or so until well
combined. Add One fourth inch oil to a deep saucepan and test fry a spoonful of
lentil mixture over moderate heat until goldenbrown on both sides. Taste
and adjust seasoning as desired. Store uncooked lentil mixture covered and
refrigerated up to 2 days. To serve: Heat oil and saute rounded tablespoon
quantities of lentil mixture in hot oil until goldenbrown on both sides.
Be careful not to crowd cakes. Drain on paper towels and keep warm in a low
oven while finishing rest of cakes. You should have enough for 18 to 20
cakes. Place watercress attractively on plates and top with 3 of the warm
lentil cakes. Spoon a tablespoon or two of Sweet Garlic And Olive Salsa in
center and serve immediately. This recipe yields 6