Curry-spiced lentils with cheese hot cakes

1. 1

   To make the spiced lentils, sweat the onion, celery and garlic with the drizzle of oil in a frying pan over a medium heat for 10 minutes. Stir in the spices and bay and cook for a few minutes. Add the lentils with just enough water to cover them. Simmer for 25-30 minutes until soft, adding more water, if needed. Season with salt and pepper.

2. 2

   To make the hot cakes, mix the cheeses, egg yolk, paprika and flour together in a large bowl. Season with salt and pepper.

3. 3

   Pour boiling water over the spinach in a colander and then run under cold water immediately. Squeeze the water from the spinach and roughly chop. Add to the cheese mixture.

4. 4

   In a large bowl, whisk the egg white with the splash of lemon until it holds soft peaks. Fold into the cheese mixture.

5. 5

   Place a well-oiled frying pan over a medium heat and drop in half the batter. Cook until golden-brown on both sides. Repeat with the remaining mixture. Serve the hot cakes with the curried lentils.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.