Ingredients (serves 4)
- 130g Split Red Lentils
- 1 Onion (peeled and chopped)
- 1 Bay Leaf
- ¾ Teasp Ground Cumin
- 2 Tomatoes (chopped)
- 115g Unsalted Peanuts (chopped)
- 4 Slices of Wholemeal Bread (made into breadcrumbs)
- Pinch of Black Pepper
- 2 Tablsp Parsley (chopped)
- 1 Egg (beaten)
- ½ Lettuce (washed and shredded)
- 16 Cherry Tomatoes (washed and halved)
- ½ Cucumber (washed and sliced)
Method
Pre-heat grill
- Put the lentils in a pan with plenty of water, onions, and bay leaf, cumin and tomatoes.
- Bring to the boil and simmer until the lentils are soft, about 30 minutes.
- Drain thoroughly, remove the bay leaf, and beat the lentils until smooth.
- Mix the peanuts and breadcrumbs together. Beat half this mixture into the lentil puree.
- Add the pepper and parsley and stir in the beaten egg.
- Divide into 4 flat cakes. Coat with the remaining peanut and breadcrumb mixture.
- Grill until heated through and crisp on the top.
- Serve with prepared salad.
