Food & Cooking Recipes Appetizers Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 26, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 8 cakes Inspired by falafel, these Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad are made from a purée of raw red lentils, harissa, and scallions. Ingredients 1 cup red lentils 3 scallions, pale-green and white parts chopped; greens thinly sliced on bias 1 tablespoon harissa ¼ teaspoon turmeric ¼ teaspoon baking powder Coarse salt 1 large egg plus 1 large egg white 2 ½ ounces goat's-milk or sheep's-milk feta cheese, crumbled (½ cup) ½ cup nonfat plain Greek yogurt 1 tablespoon fresh lemon juice ⅛ teaspoon finely grated garlic (from 1 small clove) ½ English cucumber, cut into half-moons (1 cup) ½ ounce upland cress or watercress (1 cup) ¼ ounce fresh mint leaves (½ cup) 2 teaspoons safflower oil Directions Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta. Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat. Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve. Cook's Notes Going GreenPeppery cress is rich in beta-carotene, vitamin C, and other powerful cancer-fighting compounds. Rate it Print