Spicy lentil & carrot patties
- 2 x 400g cans green lentils, drained
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 level tsp ground cumin
- 1 level tsp ground coriander
- 125g carrot, grated
- 100g fresh wholemeal breadcrumbs
- 1 tbsp tomato purée
- 2 tbsp Extra Special Tomato & Chilli Chutney, plus extra to serve
- 1 medium egg, beaten
- Salad, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a tray with baking paper. Put the green lentils into a bowl and mash with a potato masher, or blitz with a hand-held blender until partially broken up.
Heat the olive oil in a frying pan, add the onion and cook until soft. Add the cumin and coriander and stir over a low heat for 1 minute. Add the grated carrot and cook over a medium heat for 2-4 minutes, stirring.
Add the onion mixture to the lentils and mix in the breadcrumbs, tomato purée, chutney and egg.
Shape into 8 cakes and put on the lined tray. Cook in the oven for 15 minutes. Remove and leave to cool for 5 minutes. Serve with salad and chutney.