Moroccan Lentil and Sweet Potato Cakes with Arugula-Cherry Tomato Salad, Labneh Cheese and Spiced Yogurt

Moroccan Lentil and Sweet Potato Cakes with Arugula-Cherry Tomato Salad, Labneh Cheese and Spiced Yogurt
Created By: Executive Chef Jamie Callison, Washington State University
Use: Madeline French Green Lentils
Yields: 6 servings / 12 lentil cakes
Vegetarian

Moroccan Lentil and Sweet Potato Cakes with Arugula-Cherry Tomato Salad, Labneh Cheese and Spiced Yogurt
Recipe and photo courtesy of Executive Chef Jamie Callison, WSU School of Hospitality Business Management

Chef's notes:
• A one-pound sweet potato yields about 1¼ cups of puree
• One medium Walla Walla Sweet onion yields about 1½ cups diced onion
• You can purchase Moroccan seasoning at most grocery stores. However, I would suggest making it from scratch. Make a large enough batch for future use on items like grilled chicken and/or lamb.

Ingredients for Lentil Cakes:
1¼ cups Sweet Potato, baked and pureed

¾ cup dried PNW Co-op Madeline French Green Lentils, rinsed and sorted

1 Tablespoon Avocado Oil

½ cup Walla Walla Sweet onions, finely diced

1Tablespoon fresh thyme, finely chopped

½ teaspoon kosher salt

2 teaspoons fresh garlic, finely minced

1 whole bay leaf

2 Tablespoons Moroccan Seasoning

2 cups water

1 teaspoon lemon juice

1 large egg

½ cup whole wheat bread crumbs

2 Tablespoons Italian parsley, finely chopped

¼ cup fresh basil, finely chopped

2 ounces Marinated Labneh Cheese, Brush Creek Creamery

Ingredients for Arugula-Cherry Tomato Salad:
2 cups cherry tomatoes, cut in half

4 cups arugula

¼ cup olive oil

2 teaspoons lemon juice

¼ teaspoon kosher salt

¼ teaspoon fresh dill, finely chopped

Fresh ground pepper, to taste

Ingredients for Spiced Yogurt:
½ cup plain Greek yogurt

2 teaspoons Moroccan Seasoning (ingredients below)

½ teaspoon lemon juice

¼ teaspoon kosher salt

Ingredients for Moroccan Seasoning:
3 Tablespoons ground cumin

2 Tablespoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground cloves

1 ½ teaspoons ground chile powder

1 teaspoon ground paprika

½ teaspoon ground cayenne

1 teaspoon ground black pepper

½ teaspoon star anise, ground

½ teaspoon ground fennel seed

½ teaspoon ground thyme

½ teaspoon ground basil

½ teaspoon ground oregano

1 teaspoon granulated sugar

2 teaspoons kosher salt

Instructions for Lentil Cakes & Salad:
Rinse and sort dried lentils, removing any non-lentil material

In a small sauce pot, sweat out onions and thyme in avocado oil until onions are translucent.

Add kosher salt, garlic, bay leaf, and Moroccan Seasoning and cook for about 2 minutes on low. Don’t brown the garlic, or it will become bitter.

Add dried lentils and water, bring to the boiling point, reduce to a simmer and cook for approximately 20 minutes or until lentils are done. DON’T strain off liquid. Remove 1/3 of the lentils and set aside.

Remove bay leaf and place the rest of the lentils with the remaining liquid into a sauté pan and cook until dry. Mixture should start to hold together and form a ball.

Place lentil mixture in a stand mixer with pureed sweet potato and mix together with a paddle attachment for about 30 seconds.

Add egg, bread crumbs, Italian parsley, basil, and lemon, and mix until smooth, for about 30 seconds.

Season to taste with fresh ground black pepper and kosher salt. If desired, you can add more Moroccan Seasoning.

Add remainder lentils and mix for about 15 seconds. Use immediately or refrigerate until needed.

Form patties to the desired size.

Heat just enough avocado oil to coat the bottom of a non-stick sauté pan, and then cook lentil patties on both sides until golden brown.

Wash and mix arugula and cherry tomatoes with lemon, olive oil mixture.

Serve lentil cakes with spiced yogurt sauce, salad, Labneh Cheese and enjoy.

Nutritional information:
Per Serving (excluding unknown items): 142 Calories; 13g Fat (74.0% calories from fat), 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 958 mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates.

Executive Chef Jamie Callison showcased this recipe at the National Lentil Festival on the Cooking Demo Stage Aug. 18, 2018.

For more delicious recipes from Executive Chef Jamie Callison, check out his cookbook, The Crimson Spoon.