INGREDIENTS:
Lentil Cakes:
2 cups roasted corn kernels
1 cup roasted zucchini, diced fine
½ cup roasted fennel, diced fine
1 quart minced onion
2 cups celery, diced fine
2 cups whole cooked lentils
1 ½ quarts pureed cooked lentils
1 cup mashed potatoes
2 Tbsp. garlic, minced
2 Tbsp. curry powder, toasted in skillet
as needed, salt and pepper
1 egg, whole
1 egg white
as needed, flour

Curried Onions:
4 pounds onions, julienne
1 ½ cups brown sugar
1 ½ cups rice vinegar
1 ½ cups water
1 ½ Tbsp. garlic, minced
1 ½ Tbsp. coriander
1 ½ Tbsp. chili flakes
1 ½ Tbsp. curry powder
1 ½ tsp. toasted fennel seedsDIRECTIONS: For lentil cakes:
Roast whole vegetables where indicated, then dice fine. Saute minced onion and celery, then mix with all other ingredients except flour. Shape rounded ½-cup portions into cakes and coat lightly with flour.

For curried onions:
Saute julienne onions in skillet until translucent. Add all other ingredients and bring to boil. Let simmer 20 minutes.

Fry lentil cakes in oiled saute pan, turning once, until crusty on outside and hot throughout. Top with onions. Accompany with assorted salad greens tossed with red wine vinaigrette.
SERVINGS:24 servingsFrom:Bernadette Burrell, Chef/Owner, Dempsey’s Restaurant and Brewery, Petaluma, CaliforniaPHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION