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Ingredients

• Salsa:
• 3 cups finely chopped plum tomato (about 6 tomatoes)
• 1/4 cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• 2 teaspoons capers
• 1/4 teaspoon salt
• Cakes:
• 5 cups water, divided
• 1 cup dried small red lentils
• 1/2 cup uncooked basmati rice
• 2 tablespoons olive oil, divided
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped red onion
• 1/2 teaspoon fennel seeds, crushed
• 2 garlic cloves, minced
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/4 cup dry breadcrumbs
• 1 tablespoon chopped fresh basil
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large egg whites, lightly beaten

Description

Crisp On The Outside And Creamy On The Inside, These Salsa-topped Cakes Make A Lovely Vegetarian Entrée. They Offer A Great Way To Use Leftover Basmati Rice; If You're Starting With Cooked Rice, Use About 1 1/2 Cups. Add Mixed Greens To The Plate For Eve

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