POTATO AND LENTIL CAKES WITH COLESLAW
Both the potato cakes and coleslaw can be prepared in advance and chilled. Simply coat and fry the potato cakes just before serving. Serve with a generous drizzle of chilli sauce and crisp salad leaves.
Makes 8
FOR THE POTATO AND LENTIL CAKES
500G FLOURY POTATOES (ABOUT 4 MEDIUM)
100G GREEN LENTILS, RINSED 1 ONION, SLICED
1 LEEK, TRIMMED AND SLICED 1 TBSP OLIVE OIL
1 GARLIC CLOVE, CRUSHED 1 TSP CARAWAY SEEDS
1 TSP PAPRIKA
1 SMALL BUNCH FLAT-LEAF PARSLEY, CHOPPED
3 TBSP PLAIN FLOUR
4 TBSP PLANT-BASED MILK 100G PANKO BREADCRUMBS 4 TBSP SUNFLOWER OIL SALT AND FRESHLY GROUND BLACK PEPPER
FOR THE COLESLAW
1 LARGE CARROT, COARSELY GRATED
¼ WHITE OR RED CABBAGE, FINELY SHREDDED
3 SPRING ONIONS, SLICED 1 GREEN CHILLI, FINELY CHOPPED
3 TBSP ROUGHLY CHOPPED FLAT-LEAF PARSLEY
2 TBSP ROUGHLY CHOPPED CORIANDER
2 TBSP PUMPKIN SEEDS, TOASTED
2 TSP POPPY SEEDS
50G PECAN NUTS, TOASTED AND ROUGHLY CHOPPED 2 TBSP VEGAN MAYONNAISE, CRÈME FRAÎCHE OR YOGURT JUICE OF ½ LEMON
1 Cook the whole, unpeeled potatoes in boiling salted water until just tender when tested with a knife. Drain and leave to cool slightly.
2 In another pan, cook the lentils in boiling water for about 20 minutes until tender. Drain and leave to cool.
3 Tip the onion and leek into a frying pan with the olive oil and cook over a medium heat, stirring frequently, for about 10 minutes until just starting to brown at the edges. Add the garlic, caraway seeds and paprika and cook for another minute. Tip into a large bowl with the cooked lentils and chopped parsley. Coarsely grate the potatoes into the bowl, season well and, using clean hands, mix until thoroughly combined. Shape the mixture into 8 patties, cover and chill for 20 minutes to firm up. They can be prepared in advance up to this point.
4 To make the coleslaw, combine the carrot, cabbage, spring onions and chilli in a mixing bowl and add the chopped herbs, seeds and nuts. Half an hour before serving, add the mayonnaise and lemon juice, season well and mix to combine.
5 When you are ready to cook, tip the flour on to a plate, pour the milk into a shallow bowl and spread the breadcrumbs onto a tray. One at a time, dip the potato cakes first in flour to coat, then in milk and finally in the breadcrumbs.
6 Heat the sunflower oil in a frying pan over a medium heat and fry the first batch of potato cakes until crisp and golden brown on both sides and hot all the way through. Remove from the pan and keep warm while you cook the remaining potato cakes.
7 Serve with the coleslaw and a drizzle of sriracha sauce, if desired. countryliving.com/uk