Lentil and Chickpea Patties

In a pot, sauté the onion and garlic. When the onion is translucent, add the spices and cook until fragrant.

Add in the 1/2 cup of lentils and 1 cup of the stock. Simmer to reduce the stock and soften the lentils. Add more stock 1/2 a cup at a time, similar to cooking risotto. Keep adding stock and simmering until lentils are soft. This should take about 15 minutes.

Meanwhile, process chickpeas using a bar mix or food processor. Process until they are 3/4 pureed – there still should be some large pieces of chickpeas in the mix.

Combine the lentils and chickpeas together and add the egg. Mix together and let it sit for a few minutes while you heat butter in a pan. Add in the flour and mix until partially combined. Form patties (about 3 tablespoons of mixture) and fry them in the pan until golden brown and crispy on the outside.

Serve with green salad and tomato chutney.