Uruguayan Lentil Milanesa with Tomato Salad

Ingredients

• 3 cups cooked lentils, well drained
• 1 1/2 cups fine breadcrumbs, divided
• 2 large eggs
• 1/2 cup all-purpose flour
• 4 tbsp neutral oil, for frying
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1/2 cup chopped parsley, divided
• 1 tsp ground cumin and 1 tsp smoked paprika
• 4 ripe tomatoes, sliced
• 1/2 red onion, thinly sliced
• 3 tbsp red wine vinegar
• 2 lemons, cut into wedges
• Salt and black pepper

Steps

1. Spread the cooked lentils on a tray and pat them thoroughly dry with paper towels. Wet lentils make a mixture that will not hold together in the pan.
2. Pulse two-thirds of the lentils in a food processor to a coarse paste, leaving the rest whole for texture.
3. Mix the lentils with the diced onion, garlic, half the parsley, the cumin, paprika, 1/2 cup of the breadcrumbs, 1 egg, 1 teaspoon salt, and plenty of pepper.
4. Squeeze a handful; it should hold together cleanly. If it slumps, add breadcrumbs a tablespoon at a time.
5. Shape into six flat patties and chill them for 20 minutes. Cold patties hold their shape in the oil; warm ones fall apart.
6. Set up three shallow dishes: the flour, the remaining egg beaten, and the remaining breadcrumbs. Coat each patty in flour, then egg, then press firmly into the breadcrumbs on both sides.
7. Heat the oil in a wide skillet over medium heat and fry the milanesas for 4 to 5 minutes per side, without moving them, until deep golden and crisp.
8. Toss the tomatoes and red onion with the vinegar, remaining parsley, salt, and pepper, and serve alongside with lemon wedges.

Allergen note: Contains gluten and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.