Salmon Lentil Cakes

Ingredients

• 2/3 cup dry red lentils
• 2 shallots, chopped
• 2 garlic cloves, chopped
• ½ tsp cumin seeds
• 6 oz. can sockeye or pink salmon
• 1 tbsp horseradish
• 2 large eggs
• 2 tbsp fresh dill
• ½ cup bread crumbs
• Salt and pepper, to taste

Directions

1. Preheat oven to 375°F.
2. In a saucepan, bring lentils and 1 1/2 cups water to a boil. Reduce heat and simmer until lentils have become tender and water has mostly been absorbed, about 10 minutes.
3. As lentils cook, heat 2 teaspoons of oil in a skillet and cook shallots for 2 minutes. Stir in garlic and cumin seeds and cook 1 minute more.
4. Mash lentils with a fork or potato masher and combine with shallot mixture: salmon, horseradish, eggs, dill, bread crumbs, salt and pepper.
5. Divide mixture among 10 lightly greased or paper lined muffin cups and bake for 20 minutes, or until set and slightly golden on top. Let cool before unmolding.