- Kosher salt, plus more if needed, divided
- 1/2 cup short-grain brown rice, soaked overnight or rinsed
- 3/4 cup Puy lentils, rinsed
- 2 Tbsp olive oil, divided
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 large bunch Swiss chard (1 lb)
- stems sliced 1/2-inch thick
- leaves shredded into 1-inch strips
- 2 Tbsp water
- 1 1/4 cups quinoa flakes*
- 1 Tbsp lemon juice
- 2 large eggs
- Preheat oven to 375°F with a rack in the center position.
- Bring a large pot of water to boil. Add 1/4 teaspoon of salt and rice. Cook for 10 minutes and then add lentils. Cook for 20 to 22 minutes more, until lentils and rice are tender but not mushy. Drain and let cool.
- Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the oil over medium high heat. Add onion, garlic, cumin, 1/2 teaspoon of salt, and pepper. Cook for 3 minutes, and then add chard stems. Cook until onions and chard stems are very soft, 10 to 12 minutes more. Add chard leaves, water, and 1/4 teaspoon of salt and cook, tossing with tongs, until very soft, 5 minutes more. Let cool.
- Line a baking sheet with unbleached parchment paper. In a food processor, combine lentils and rice, chard, quinoa flakes, lemon juice, eggs, and 3/4 teaspoon of salt. Pulse until just combined. Divide mixture into 8 1/2 cup (4 oz) portions and shape them into 1-inch-thick patties (about 3 inches wide), placing them on prepared baking sheet as you go.
- Brush patties with remaining 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Bake for 20 to 25 minutes, flipping halfway through, until cakes are crispy, browned, and cooked through.
- *Quinoa flakes are made from dried, rolled quinoa seeds. Think of them as the quinoa equivalent of quick-cooking oats. Find them near the specialty flours in your grocery store.
- If desired, eat these cakes on a bed of greens with avocado and some crumbled feta.
- To store the cakes, cool them and then store in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Reheat in a toaster oven.