1 c Red lentils
1 c Green French lentils
1 c Mixed peppers; sweet and
-hot,
; diced
1/4 c Scallions; sliced
1/4 c Onions; diced
2 Eggs
1 c Whole wheat flour
1/4 c Snipped chives
1/4 c Carrots and celery; diced
-very small
Salt and pepper
-SALSA-
1 Nopalito cactus; diced small
; (approximately 1/2
; cup), thorns and
; needles removed
1/2 c Mixed peppers; sweet and
-hot,
; diced
1/2 c Mixed citrus supremes.
-chopped; (orange,
-grapefruit,
; lime)
1/2 c Diced tomatoes
1 tb Chives; sliced
3 tb Cilantro; chopped
2 tb Onion; diced
2 Limes; Juice of
2 tb Olive oil
Salt and pepper
1/2 c Tequila
Cook lentils separately in salted water until tender, about 15 minutes for
the red and 25 minutes for the green. Drain and pat dry. Puree red lentils
and mix with whole green lentils and remaining ingredients. Divide into 24
equal portions and pan fry until golden brown.
Salsa:
Mix all ingredients together.
Yields
1 servings