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Lentil potato cakes (v)

A bit like vegetarian shepherd's pie in pattie form, these potato cakes pair well with salad and keep well for left-overs.
Adapted from my vegetarian Thai 'fish' cakes.


Makes ~16 patties / cakes.

Original post (with pictures) here

Ingredients :
2 medium potatoes
1 tsp chia seeds, soaked in 1/4 cup water for at least 15 minutes
1/2 small capsicum, finely chopped
1 celery stick, finely chopped
1 tbsp fresh chopped parsley
1 tsp fresh grated ginger
1 tsp lime juice
1 - 2 tsp smoked paprika
1x 425g tin cooked lentils, drained (~1 cup)
1/4 cup plain flour or flour of choice
1/4 cup oats (or more flour)

1. Peel and roughly chop your potatoes. Add to a large saucepan and cover with water; bring to the boil and then simmer on low heat for ~20 minutes or until tender.
2. Transfer the cooked potatoes to a large bowl, mash with a fork or masher, and allow to cool slightly. Set your chia seeds to soak in water if they aren't pre-prepared.
3. Add the soaked chia seeds, chopped capsicum, chopped celery, chopped parsley, grated ginger, lime juice, smoked paprika and lentils to the potato. Mix through and mash ingredients further if needed. Add the flour and oats and stir well to combine.
4. Allow the mixture to stand in the fridge for at least 1 hour.
5. When ready to cook, heat your oven to a low temperature (~100'C) and prepare a non-stick frying pan over medium-high heat. Shape the lentil potato mixture into small patties and cook in the pan, for 2 - 3 minutes on each side or until browned. (I cooked 3 at a time but this will depend on your pan size.)
6. Keep your cooked potato cakes warm by transfering them from the frying pan to an oven tray and leaving them in the pre-heated oven whilst you cook the remainder of the batch.