Tortas de lentejas (breaded lentil cakes)

Simmer the lentils in boiling water with a spoonful of salt about 35 minutes, until completely tender and just beginning to fall apart; drain and cool. They should press together and hold.

Add sautéed onions and garlic, a little fresh ground pepper, crumbled queso añejo and chopped cilantro; work it together.

Pack the mixture moderately into a quarter cup measure, unmould into the palm and set on a foil-lined baking sheet.

Freeze about half an hour to firm for breading.

Beat a couple of eggs with a little salt and a touch of milk or water in a pie dish until very smooth.

Dip each partially frozen cake in egg, then coat evenly in panko, pat, and return to the sheet.

Refrigerate about half an hour so the coating adheres.

Brown on both sides and serve with a simple salad and salsa.