Recipe: Parsnip + Pineapple Lentil Cakes

Makes 16

Ingredients:

2cm ginger (grated)

1 garlic (crushed)

1 onion (finely chopped)

1 large parsnip (grated)

1 cup red lentils

3 small or 2 large slices of pineapple (grated)

chipotle flakes

cinnamon

coconut oil

salt to taste

After a rooty winter my taste buds have been missing the tropics and I'm finding myself incorporating the fruity flavours of pineapple or mango into a lot of savoury dishes! This little invention stewed itself together in my mind just thinking about what I had to use up in the kitchen for lunch. An exciting combo of winter roots, sweet cinnamon, tart pineapple and smoky chile... incorporated with coconut!

Rinse the lentils in cold water until the water is see-through and put on the hob to boil until just cooked. Once cooked remove from the heat and strain, should be roughly 10 minutes. In the meantime, on a medium heat add a couple of table spoons of coconut oil to the pan and gently fry the garlic, ginger and onion until it starts to go soft and translucent.

Add the parsnip and mix gently for about 8-10mins until it softens into the mix. Then add the pineapple and juice from grating, lentils, 2 tsp cinnamon and 1 tsp chipotle flakes. Mix everything well, the lentils should break up and become a create a paste texture binding the mix, add salt to taste.

Transfer to a bowl, allow to cool before touching then roll into small balls and bake in the oven for approx 20mins or until golden brown. Serve with the dressing below for a zingy finish...