Name: Spicy Dahl Cake with Tomato and Avocado Relish
Yield: 20 servings
Ingredients: 50 g PURE SPREAD (MELTED); 150 g RED LENTILS, DRAINED, 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; 3 PLUM OR SALAD TOMATOES (SKINNED, SEEDED & CHOPPED); 1 AVOCADO (CHOPPED INTO SMALL PIECES); 2 SPRING ONIONS (CHOPPED); 2 tsp LEMON OR LIME JUICE; A PINCH OF SUGAR; SALT & FRESHLY GROUND BLACK PEPPER

Ingredients

50 g PURE SPREAD (MELTED)

150 g RED LENTILS, DRAINED, 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 TOMATOES (SKINNED, SEEDED & CHOPPED)

1 AVOCADO (CHOPPED INTO SMALL PIECES)

2 SPRING ONIONS (CHOPPED)

2 tsp LEMON OR LIME JUICE

A PINCH OF SUGAR

SALT & FRESHLY GROUND BLACK PEPPER

Method

Blend the 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.