I have to say, anything in the form of a patty, cake, croquette, or once was a ball- then got squished, I am a fan of. Maybe its the versatility. Maybe its the fun of forming the shape.
These cakes were incredibly easy to make, but did require a lot of pots and pans. I started with three pans. One to cook the lentils, one for the wheat berries, and one for the couscous, which was going to be my ‘binder’ for the cakes. Needless to say, I made a HUGE amount! We now have a freezer full of these yummies, which Im told, will be great for those first weeks of our babies arrival.
The texture was great, credit to the wheat berry, and lentil combination. All in all there are two types of wheat berries, the hard, and soft. The hard wheat berries tend to keep there nice chewy texture, great for whole grain salads. The soft I tend to favorite more for stuffed squash, and a wheat berry breakfast oatmeal. I bet some cooked soft wheat berries would be insanely good in a spin off of an oatmeal cookie (note to self!) There are red and white varieties, as well as spring and winter. I’ve heard that the red wheat berries can be a tad more bitter, due to the extra proteins, but I can barely tell the difference. I think depending on what you choose to use them for, the color can play an important role.
Other ingredients in these cakes included porcini mushrooms, onion, shredded carrot, lemon zest and juice, dijon, and some herbs and spices. I served them above with some sauteed arugula, basil, cherry tomatoes, and kalamata olives. We then had them as a quick lunch the next day with some ketchup. Both we great. I am thinking a nice tart cranberry sauce would be lovely served along side. And I have a freezer full to experiment!
Heres a close up: