Spicy Dahl Cake with Tomato and Avocado Relish

Add a touch of zing with these spicy dahl cakes.

 50 g PURE SPREAD (MELTED)
 150 g RED LENTILSDRAINED, RINSED & SOAKED IN COLD WATER FOR 1-2 HOURS
 1 GREEN CHILLI (FINELY CHOPPED)
 1 GARLIC CLOVE (PEELED & CHOPPED)
 2.5CM INCH FRESH GINGER (FINELY GRATED)
 ½ tsp SALT
 50 ml HOT WATER
TOMATO & AVOCADO RELISH
 3 PLUM OR SALAD TOMATOESSKINNED, SEEDED & CHOPPED
 1 AVOCADO (CHOPPED INTO SMALL PIECES)
 2 SPRING ONIONS (CHOPPED)
 2 tsp LEMON OR LIME JUICE
 PINCH OF SUGAR
 SALT & FRESHLY GROUND BLACK PEPPER

1

Blend 25g melted Pure spread, lentils, green chilli, garlic, ginger and salt in a food processor.

2

Blend to a coarse paste, adding the water a little at a time.

3

Heat a griddle or frying pan and grease with the remaining Pure spread.

4

Using a tablespoon, scoop up the mixture and drop onto the pan.

5

Use the back of the spoon to smooth the mixture into little round cakes.

6

Cook several dessert spoonfuls of the mixture at a time.

7

Cook for 2-3 minutes on each side or until lightly golden in colour.

TOMATO AND AVOCADO RELISH
8

Simply mix the tomato, avocado, lemon or lime juice, sugar and spring onion together. Season.