Corn cakes with lentils
2 servings
40 minutes
Corn tortillas with lentils are a vibrant dish of Cuban cuisine that combines simplicity and rich flavor. The origins of this recipe can be found in traditional street snacks of Cuba, where tortillas are often used as a base for various fillings. Soft lentils cooked with spices give the filling a velvety texture and rich taste, while sautéed tomatoes with spicy chili pepper add piquant notes. This snack is perfect for a light lunch or a tasty snack. When serving the tortillas, they can be complemented with fresh herbs or sour cream sauce, creating a harmonious blend of flavors and aromas characteristic of Cuban cuisine. The dish is easy to prepare and is great for those who love rich flavor compositions with a hint of spiciness.
1
Boil water in a pot, add salt, and cook lentils (about 30 minutes). You can add aromatic herbs and spices to the water.
- Lentils: 2 glasss
- Spices: to taste
2
Chop tomatoes and peppers finely, sauté lightly, add salt and spices.
- Tomatoes: 3 pieces
- Fresh chili peppers: 1 piece
- Sunflower oil: to taste
- Spices: to taste
3
Blend the lentils until they reach a minced consistency.
- Lentils: 2 glasss
4
Mix vegetables with minced meat and fill the dough with the mixture.
- Corn tortillas: 2 pieces