Easy to make protein cakes.
Cook the lentils according to package and spread them flat on a pan to cool down. Don't rinse.
Preheat oven to 400 degrees F.
Mix all ingredients in a large mixing bowl EXCEPT the breadcrumbs.
Line a baking sheet pan with parchment and spray with cooking spray.
Form large palm size balls and place on the cooking sheet.
Put the breadcrumbs in another separate small bowl and take turns rolling each ball into the bread crumbs and then lay it back onto the cookie sheet.
Gently press down on each ball. The shape should be flat and slightly thick so the ball does not roll around on the cookie sheet.
Bake 400 degrees for 10 to 12 minutes or until the breadcrumbs are lightly browned and dry.
I love to top these crab cakes with a delicious tangy tartar sauce or some buffalo seasoned sour cream. Mix 1 Tblsp of buffalo sauce (I love Frank's) with 1 c. of sour cream.
You can use fresh crab meat, but for this recipe, I would suggest getting crab that has been extracted from the shell already. I don't find a lot of reasons to waste time cracking shells here. I used canned crab for my recipe.
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