This is a firm favourite in our house. Elise loves these lentil cumin cakes. I normally wilt some spinach or kale (this time it was kale) and whizz it up with the onion mix before adding it to the cooked lentils. This recipe is from Rose Elliot’s Fast Fresh and Fabulous book – now the Low G-I Vegetarian Cookbook.
This time I served them with my Spiced Chickpeas, Cauliflower and Broccoli with Green Tomato Chutney and a Minty Tomato and Cucumber Salad.