LENTIL CAKES WITH A YOGURT DIP
Prep time 10 min Cooking time 1 h Serves 4 FOR THE CAKES: 125g brown lentils 125g yellow lentils 1 litre vegetable stock 1 small leek, halved, sliced, and washed and drained 2 spring onions, sliced 1/2 aubergine, diced 2 small eggs, beaten 2 tbsp cornflour 110g breadcrumbs Vegetable oil, for deep-frying TO SERVE: 250g yogurt 2-3 chives, snipped 1 pinch chilli powder, or paprika For the cakes: Combine lentils and stock in a large saucepan. Bring to the boil and then reduce to a simmer until tender, about 30 minutes. Drain and mash in a mixing bowl with the leek, spring onion and aubergine. Add eggs, cornflour, and breadcrumbs, mixing well. Season with plenty of salt and pepper. Shape the mixture into four thick patties between oiled palms. Heat at least 10cm vegetable oil in a heavybased saucepan to 170°C , using a thermometer to accurately gauge the temperature. Deep-fry the patties until golden-brown, turning them over in the oil from time to time; about 4-5 minutes. Remove from the hot oil and drain on kitchen paper. To serve, spoon yogurt into a serving bowl. Top with chives. Serve alongside the lentil cakes, garnished with a sprinkling of chilli powder or paprika.