Sunday afternoon I started the seasoning process for a new-to-me cast iron skillet I scored several weeks back. This is my second piece of cast iron, not including my enamel covered pieces. I really love cooking with cast iron, and knowing that (with proper care) I will have them for the rest of my life makes my personal reduce-reuse-recycle-repurpose campaign all the more fulfilling!
Since my oven was currently occupied with the lengthy process of re-seasoning the skillet, I had to come up with a dinner that could be made stove top, and in a relatively short amount of time. My niece had stayed with me for the weekend, 4 year olds are exhausting and I was starving!! Lentil patties to the rescue!
1 cup dried lentils, rehydrated. (I had brown on hand but any variety will do.)
1/4 of a medium onion, diced
2 cloves garlic, minced
1 cup seasoned bread crumbs, toasted
1/2 cup soy flour
1/3 cup water
1/2 cup fresh cilantro, chopped (Last year’s cilantro self-seeded and is growing like a weed, this makes me extremely happy!!)
Because I typically only measure when it really counts, like baking, the following amount are guesstimates of how much seasoning I used. Feel free to adjust to your personal tastes.
several dashes of Worcestershire sauce (omit to make this vegan/vegetarian friendly)
1 tsp salt
2 tsp cayenne pepper
juice from 1/2 a lime
1/2 tsp paprika
1 tbsp cumin
2 tsp pepper
1 tsp ground mustard
Rinse dried lentils and place in a sauce pan with 2 cups water, bring to a boil then reduce to a simmer. Cook for approximately 15 minutes or until soft. In a large pan, heat a bit of oil over med heat and brown bread crumbs, transfer to a plate. In the same pan, saute onion for about 2-3 minutes, add garlic, and cook for an additional 2 minutes.
Once lentils are cooked transfer to a food processor and pulse to mash them up; this can also be done by hand with a potato masher. Add onion and garlic, pulse several times. Transfer lentil mix to a large bowl and add spices, cilantro, Worcestershire, and lime juice; stir to combine. In another bowl mix flour and water, then add to lentil mix; stir to incorporate. Shape into patties (I made 7 palm-sized patties) and coat with breadcrumbs. Place in skillet on med heat and cook until both sides are browned.
I paired mine up with some of my canned yellow tomato salsa and green beans. Delish!