Lentil and chick pea patties with coriander cream dressing

This was really nice. Ideally you need a food processor so that the mixture is very smooth, but I have used a potato masher which works very well.

Makes 12 patties:

250g red lentils
1 tsp vegetable oil
1 onion, chopped
1 tsp garam masala (or mixed spices)
400g canned chickpeas
1 tsp fresh ginger, grated
1 egg
2 tsp chopped parsley
2 tsp chopped coriander
180g golden linseed (or sesame seeds)

3-4 TBSP flour
1 tsp turmeric powder
1 tsp chilli powder

Dressing:
125g sour cream
125ml double cream (or plain yoghurt for a low-fat alternative)
2 tsp chopped parsley
2 tsp chopped coriander

1. Cook the lentils for 10min.

2. Fry the chopped onion and add the garam masala.

3. Mash together half of the lentil mixture with the chickpeas, ginger, egg, onion mixture until it becomes smooth.

4. Add the rest of the lentils, the herbs and the linseeds.

5. Mix together the flour, turmeric and chilli powder.

6. To make the dressing, mix the creams and herbs together.

7. Divide into 10 or 12 equal portions and coat with the flour mixture. Fry on both sides and serve warm with some vegetables and the dressing.