Lentil Cakes

Lentil Cakes - serves 4

175g /6 oz split red lentils
1 chopped onion
1 bay leaf
2.5 ml/ o.5 tsp ground cumin
2 skinned and chopped tomatoes
425 ml / 15 fl oz vegetable stock
100g / 4 oz chopped blanched almonds
75g / 3 oz wholemeal breadcrumbs
30 ml/ 2 tbsp bran
salt and pepper 30 ml/ 2 tbsp chopped parsley
1 beaten egg

Simmer the lentils, bay leaf, cumin, tomatoes and stock in a pan for 30-40 minutes until the lentils are soft and the water has been absorbed. Remove the bay leaf and beat the mixture until smooth.

Heat the oven to 190°C (375°C, Gas Mark 5) and grease a baking sheet.

Mix the almonds, breadcrumbs and bran and beat half of this into the lentil mixture. Season to taste with salt and pepper, stir in the parsley and beat in the egg. Flour your hands and divide the mixture into eight flat round cakes. Spread the other half of the breadcrumb mixture on a plate and coat the lentil cakes on both sides. Place the cakes on the baking sheet and bake for 25 minutes until golden brown.

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