Vegan recipes - Potato & Broccoli cakes w spicy tomato & lentil sauce

Ingredients:
POTATO CAKES
4 x med potatoes
1 small broccoli
1 cup breadcrumbs
Salt & pepper
A handful of whatever fresh herbs you have - I used rosemary & parsley
1 large onion diced
1 clove of garlic diced
Olive oil


SAUCE
1 cup lentil mix - I used a soup mix w red lentils, mung beans, pinto beans, yellow & green split peas, barley & kidney beans
Can of tomatoes
1 table spoon tomato paste
2 cups vege stock
More herbs - I used basil, oregano & parsley
1 teaspoon of chilli


Method:
Boil potatoes until just tender , not sloppy
Dice the broccoli and add it in with potatoes with less than a minute to go
Drain, mash
Stir in half the diced onion, half the garlic, salt & pepper, & herbs
Leave in pot to cool once all mixed in


Sauce:
Fry up remaining onion & garlic in some oil
Add soup mix, stir
Add vege stock , bring to boil then let simmer, covered for 30 mins, check & stir occasionally

Back to potato cakes:
Scoop up table spoons , roll in bread crumbs and into patties. Place in fridge.

Back to sauce:
Stir in tom paste, herbs, canned tomatoes, salt & pepper & chilli then leave to simmer again for aprox 20 mins.


Fry up cakes in olive oil on medium until golden.

Serve on a bed of the sauce.

This is nice with garlic bread also. I make my garlic sauce with olive oil, garlic, salt & pepper, lemon rind & parsley whizzed together.

Yum!