Red Curry Lentil Patties & Veggie Fries

SPICY! You may find the curry paste hot! Add less if you're sensitive to heat.

While the fries are baking, drain and rinse 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 plain flour. Using damp hands, form the mixture into 1cm-thick patties. You should get three patties per person. Transfer to a plate and refrigerate for 5 minutes.

TIP: Chilling the patties helps them firm up!

While the patties are chilling, thinly slice the spring onion. In a small bowl, combine the plant-based coconut yoghurt and 1/2 the spring onion. Season to taste.

In a large frying pan, add enough olive oil to coat the base and heat over a medium-high heat. When the oil is hot, cook the patties until golden and cooked through, 2-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed to prevent the patties from sticking to the pan.

TIP: Cook in batches if your pan is getting crowded.

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