1 cup red lentils
2 cups fresh bread crumbs
1 teaspoon each cumin, coriander, chili flakes
1 teaspoon vegan stock powder
1/2 cup corn kernels
2 tablespoons vegetable oil
1 onion diced
1 carrot finely diced
salad and mango chutney to serve
Heat 1 tablespoon oil and sauté onion with spices until fragrant .
Add carrot, lentils, 2 cups water, stock powder and simmer for 25-30 minutes till water has evaporated.
Place lentils in bowl and cool 10 minutes.
Add 1 1/2 cups bread crumbs and corn and form into patties.
Roll in remaining bread crumbs and refrigerate for 30 minutes.
Heat remaining tablespoon oil in a nonstick pan, and fry till golden each side.
Serve with salad and mango chutney! mmmmmm