These Herb-infused Lentil Cakes have a great texture (almost like a mini burger) and are bursting with flavour from the fresh coriander and parsley, and the spices. They have a crunch to them from the pumpkin seeds, which are a great source of protein, along with the red lentils. You can be so creative with them and what fillings you use. They work for canapes, starters or main dishes.
Rinse the red lentils thoroughly then cook in 1.5L boiling water for around 30 minutes or until tender. They should soak up all the water (add more if needed). Once done, strain any excess water out by placing in a sieve over a bowl and pushing on the lentils with a spoon. Excess water will stop them holding together properly.
Fry onion and garlic in the olive oil. Add the spinach so it wilts in. Season with salt and pepper.
In a large mixing bowl put the onion, garlic and spinach, the lentils, pumpkin seeds, milled hemp seeds, tomato paste, parsley and coriander, cumin, linseed and flour. Mix all the ingredients in with your hands.
Put the mix in the fridge to firm up for at least an hour.
Form into smallish patties (up to you though how big you want them e.g. smaller if using them for canapes). Fry in oil or bake for 40-45 minutes at 200 C.