Ingredients for cakes:
1 lb. chicken thighs and chicken breast or ground chicken
1 cup cooked red lentils (1/2 cup dried)
1 onion, chopped in a food processor
1 egg
3 cloves garlic, minced
Sea salt, pepper
Oil
Ingredients for the Sauce:
1 can (28 oz.) crushed tomatoes
Salt, sugar and pepper
1/2 tsp. smoked paprika
To cook the red lentils, bring 1 cup of water to a boil and add 1/2 cup of lentils. Cook for 20 minutes on low-medium heat. Cool lentils down before adding them to cake mixture.
Cut chicken into medium size pieces. Grind chicken in a food processor
Combine all the ingredients in a large bowl.
Pre-heat oven to 450 F. Wet your hands and form small cakes. Place a single layer on a baking sheet sprinkled with oil. Bake for 15-20 minutes.
Prepare the tomato sauce for your cakes. Add crushed tomatoes in a saucepan and sprinkle with sugar, salt, pepper and smoked paprika. Cook on medium heat, stirring occasionally, until the tomatoes begin to thicken, 15-20 minutes.
Serve cakes with tomato sauce and any salad you like. Red cabbage with walnuts and apple vinegar and walnut oil dressing is a great addition to these cakes.
From Garden To Soup Bowl