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Curry-spiced lentils with cheese hot cakes
Fruit and vegetables
1
onion
, diced
2
celery
sticks, diced
2
garlic
cloves, crushed or grated
75g/2½oz
spinach
splash
lemon juice
(fresh or from a bottle)
Tins, packets and jars
100g/3½oz tinned
green lentils
(or dried
green lentils
soaked overnight)
Cooking ingredients
drizzle
oil
, plus extra for frying
1 tbsp
curry powder
1 pinch
chilli powder
1
bay leaf
salt and freshly ground
black pepper
2–3 tsp
smoked paprika
25g/1oz
self-raising flour
Dairy, eggs and chilled
100g/3½oz
cottage cheese
80g/2¾oz strong cheddar or
Parmesan
, grated
1 free-range
egg
, separated
Other
salt and freshly ground black pepper
Back to recipe
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