[Plant-Based] Red Curry Lentil Patties & Creamy Slaw

While the fries are baking, drain the lentils. In a medium bowl, mash the lentils until smooth using a potato masher or fork. Add the Thai red curry paste (see ingredients), fine breadcrumbs and the plain flour. Using damp hands, form the mixture into 1cm-thick patties (you should get 3 patties per person). Place the patties on a plate and transfer to the fridge for 5 minutes. TIP: Chilling the patties helps them firm up! Spicy! You may find the curry paste hot! Add less if you're sensitive to heat.

Heat a large frying pan over a medium-high heat and add enough oil to coat the base of the pan. When the oil is hot, add the lentil patties in batches and cook until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Let the patties get firm before trying to flip them, add extra oil if needed to prevent sticking. TIP: If your pan is getting crowded, cook in batches for the best results!

While the patties are cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine shredded cabbage mix, plant-based mayonnaise and a drizzle of olive oil and of white wine vinegar. Toss to coat. Season to taste.

Thinly slice the spring onion. In a small bowl, combine 1/2 the spring onion and plant-based coconut yoghurt. Season to taste.