Ingredients

150g grated carrot

85g quinoa (uncooked)

handful mint and coriander

2 chopped spring onions

2 cloves crushed garlic

400g cooked red lentils

1/2 egg, whisked

oil to fry

For the sauce

200ml tahini

juice 1 lemon

75ml hot sauce

Serve either on their own or in pitta with salad

Method

1. To make the cakes, pulse all the ingredients to break down until a smoothish consistency but with some texture, mix in the egg

2. Roll into 50g balls

3. Flatten to a ‘cake’ and shallow fry over medium heat for about 3 minutes each side, then put them in the oven for 5-10 minutes at 180°c

4. To make the sauce mix it all together (if it’s a little thick add a drop of water

5. Serve either on their own or in pitta with salad

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com