Baked curry lentil cakes with roasted red pepper sauce

Serves 4 FOR THE LENTIL CAKES 1 cup Crossbow red lentils 2½ cups water 5 garlic cloves, peeled 1 tbs oil 1 medium onion, finely chopped 1½ tsp paprika 1½ tsp curry powder 1 cup cooked Spekko Saman brown rice ½ tsp salt ½ cup panko breadcrumbs (wholewheat if possible) Juice of ½ a lemon 3 tbs chopped fresh coriander FOR THE SAUCE 2 large red peppers, roasted and roughly chopped ¾ tsp olive oil ¼ onion, finely chopped 2 garlic cloves, crushed ½ tsp paprika ¼ tsp curry powder 3 tbs vegetable stock Salt and pepper to taste

Rinse the lentils, then place in a pot with the water and 2 garlic cloves. Bring to the boil, then lower the heat and simmer until the lentils are very tender – about 20 to 25 minutes. Drain and discard the garlic.

Preheat the oven to 350°C and cover a baking sheet with baking paper.

Transfer 1¾ cups of the cooked lentils to the bowl of a food processor.

Keep the remaining lentils for another use.

Heat the oil in a pan and add the onion. Sauté until golden brown.

Crush the remaining 3 garlic cloves, then add to the onions together with the paprika and curry powder. Cook for 30 seconds.

Transfer the onion mix with the brown rice, salt and pepper to the food processor with the lentils. Pulse to combine, but not puréed.

Transfer the mixture to a bowl, then add the breadcrumbs, lemon juice and chopped coriander.

Use about a ¼ cup of the lentil mix to form each patty, about cm thick.

Place on the baking sheet in the oven for 5 minutes to heat (first coat the baking sheet with non-stick cooking spray).

Arrange the patties on the baking sheet and bake for 15 minutes until they begin browning at the bottom (take one out and check).

Turn and bake for an additional 5 minutes.

To prepare the sauce, place the roasted peppers in the bowl of a food processor.

Heat the oil in a pan and cook the onions until browned.

Add the garlic, paprika and curry powder and cook for another 30 seconds.

Transfer the onion mix to the bowl with the roasted peppers.

Add the stock and salt and pepper, and process until smooth. Serve with the baked lentil cakes.

Recipe: pulses.org