Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 red chilli (deseeded and roughly chopped)
• 1-inch fresh ginger
• 1 red onion (skinned and roughly chopped)
• 4 cloves of smoked garlic (peeled)
• 200g chestnut mushrooms
• 1 medium sized carrot (peeled and roughly chopped)
• 2 sticks of celery (washed and roughly chopped)
• 100g green lentils
• 400ml vegetable stock (hot)
• 3 large eggs
• 150g Sussex Charmer (finely grated)
• 90g nuts – we use walnuts, pecans and Brazil nuts
• 60g seeds – we use sunflower and pumpkin
• 50g dried apricots (chopped)
• 50g dried cranberries
• 20g flat leaf parsley
• 2 tbsp tomato purée
• 1 tsp sweet smoked paprika
• 200g cooked chestnuts (chopped to a fine crumb)
• 100g Panko breadcrumbs

Method

1. In a food processor blend the onion, celery, garlic, mushrooms, carrot, parsley, chilli and ginger until nice and fine.
2. In a large saucepan on a medium heat, add in half the olive oil and half the butter along with the blended vegetables and begin to fry whilst stirring often to prevent burning.
3. Once the vegetables have softened, add the paprika and tomato purée and cook off for 2 minutes.
4. Add the lentils and the vegetable stock and simmer gently for 20 minutes or until the liquid has been absorbed and the lentils have tenderised.
5. Remove from the heat and add the nuts, seeds, breadcrumbs, cranberries, apricots, cheese and eggs. Mix well to combine.
6. Leave to cool until it is cool enough to be handled.
7. Once cooled, roll into 12-16 balls and press gently with the palm of your hand to flatten.
8. Coat the cakes in the chestnut crumb.
9. Preheat the oven to 180﮿C.
10. In a frying pan on a medium heat add the remaining oil and butter and fry off until golden on both sides before transferring to an oven proof tray.
11. Bake for 20 -25 minutes and serve with seasonal roasted vegetables.