Carrot, Lentil and Maple Cakes with Tahini Sauce

For the cakes:

• 125 grams carrots (grated)
• 600-650g drained pre-cooked red lentils
• 100g breadcrumbs
• 1 tsp paprika
• 15g chives (chopped)
• 25g spring onion
• Handful of rocket
• Salt and pepper
• 1 tsp olive oil
• 1 egg
• 2 tsp flour

For the tahini sauce:

• ½ tbsp tahini
• ½ tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
• 2 tbsp low fat Greek yoghurt
• 2 tsp lemon juice
• 10g chopped parsley

1. Roughly blend the lentils but be careful not to purée them. Add to a bowl
2. In a hot frying pan with olive oil cook spring onions and paprika on a low heat. Add grated carrot and cook for 2-4 minutes, stirring continuously
3. Add this mixture to the lentils, add breadcrumbs and an egg and mix together. Then add the chopped chives, salt and pepper
4. Separate the mixture into 8 small round patties, roughly 80g each. Shape and dust with flour. Place on a tray lined with parchment paper
5. Chill overnight in the refrigerator or for at least an hour
6. Mix all of the tahini sauce ingredients together in a serving bowl
7. Pre-heat the oven to 200C and bake the patties for 15-20 minutes until golden brown
8. Serve warm with tahini sauce