Lentil and Cashew Cakes With Avocado Smash, Caramelised Onions and Kumara Chips

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Set half the lentils aside (you will stir these through after blending). Combine remaining lentils with all remaining lentil burger ingredients (except for breadcrumbs) in a food processor or blender. Puree until mixture has the consistency of textured hummus. Stir through reserved lentils and breadcrumbs. Season with salt and pepper to taste.
3. Toss kumara with a drizzle of olive oil and sumac spice mix on prepared tray. Season with salt and pepper and bake for 15–20 minutes, until caramelised. Turn once during cooking.
4. Heat a drizzle of oil in a small pot on medium heat. Cook onion for 7–8 minutes, until soft and starting to caramelise. Stir regularly and add a splash of water if onion starts to stick. Stir through balsamic vinegar and honey/syrup/sugar, cook a further 1 minute then remove from heat.
5. While onion cooks shape lentil cakes; use a 1/3 cup measure to shape into patties (approximately 8cm x 1cm). Set aside on a plate with a little flour sprinkled on each side.
6. Heat a drizzle of oil in a large, non-stick, fry-pan on low to medium heat. Cook lentil cakes, in batches, for 2–3 minutes each side until brown and cooked through. Use a fish slice to push down on burgers as they cook, to help form a crust. Add a little more oil when you flip burgers to help crust crisp up. Set aside on a plate lined with a paper towel.
7. In another small bowl, roughly mash avocado with lemon juice and season to taste with salt and pepper. Mix mayonnaise and chipotle sauce together in a small bowl.
8. Spread each lentil and cashew cake with chipotle mayonnaise. Top with tomato, cucumber, avocado smash, caramelised onions and lettuce. Serve kumara chips on the side.