Lentil Cakes

Ingredients:

• 50g dried red lentils - rinsed well and boiled

• 2 ½ cups water

• 2 garlic cloves - crushed

• 1 medium onion - finely chopped

• 2 carrots - grated

• 1 marrow - grated

• 1 ½ teaspoons paprika

• 50g Tilda brown rice

• Juice of ½ lemon

• 3 teaspoons coriander

• 2 egg whites

• Fry Light Low Calorie Spray

For the sauce:

• 2 large roasted red peppers - roughly chopped

• Small yellow onion - chopped

• 2 garlic cloves - minced

• 3 tablespoons Lombardi vegetable stock

• ½ teaspoon paprika

• ¼ teaspoon curry powder

Method:

1. Heat some Fry Light Low Calorie Spray in a medium pan set over mediumhigh heat.

2. Add the onion and cook until light golden brown, 4 minutes.

3. Add the garlic to the pan, along with the curry powder and paprika. Cook for 30 seconds.

4. Transfer the onion mixture to the food processor, along with the brown rice and lentils, salt and pepper. Pulse until the mixture is combined, but not pureed.

5. Transfer the lentil mixture to a bowl, and stir in the grated vegetables, egg whites, lemon juice and coriander.

6. Spray a cupcake dish with Low Calorie Fry Light Spray and pour the mixture into each cup.

7. Bake for 15 minutes, or until the lentil cakes are golden.

8. Meanwhile prepare the sauce by pulsing all the ingredients together in a liquidizer.

9. Serve the lentil cakes with the sauce, and garnish with cilantro, if desired.