Spicy Dahl Cake with Tomato and Avocado Relish

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

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

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

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

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

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

Cook several dessert spoonfuls of the mixture at a time.

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

TOMATO AND AVOCADO RELISH

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