For the drizzle I simply pulled the leaves from a large bunch of cilantro and blended it with a cup of plain yogurt and a pinch of salt. If you want a thicker sauce, use Greek yogurt or sour cream. If you are a cilantro hater (I used to be, but now I love the stuff), just use basil or parsley or chives instead. I like to have this sauce on hand during the summer, as it is fantastic drizzled over grilled vegetables, fish, or sliced cucumbers and tomatoes from the garden.
The addition of the fresh sweet corn add texture and sweet little bursts of flavor to the cakes, and sweet corn is in peak season. To remove the kernels from the cob, just prop up the corn on its thicker end in a deep bowl and carefully scrape the kernels off with a knife. Here is the recipe:
Lentil Sweet Corn Cakes
1 1/2 cups cooked lentils, drained and cooled
1 cup garbanzo flour (or all purpose flour)
3 tablespoons olive oil
1/2 cup water
1/2 teaspoon of salt
1 teaspoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper
Kernels from two ears of sweet corn
In a food processor or blender, pulse all ingredients except the sweet corn until you have a slightly chunky batter. Spoon the batter into a mixing bowl and stir in the sweet corn kernels.
Spray a 12-inch skillet with cooking spray to coat (or lightly coat with olive oil), and heat over medium high. Use a third-cup measure to scoop out batter and pour into rounds on the hot skillet. Cook until lightly browned on each side, and repeat with remaining batter. Serve hot with the cilantro yogurt, if desired. This makes about twelve cakes.
Thanks for reading,