Lentil Cashew Cakes with Pineapple Salsa

1. Prepare the salsa first, so the flavour can develop while you make the lentil cakes:
Peel the pineapple and remove all hard cores and ‘eyes’. Chop the pineapple and pepper into small cubes and combine well with the remaining ingredients in a bowl. Chill in the fridge until needed.

2. For the lentil cakes: chop the cashew nuts roughly and set aside.

3. Sauté the onion in a little olive oil until softened.

4. Rinse the lentils under running water and add them to the onions, together with the spices, vegetable stock, water and garlic. Season with pepper and a little salt. Bring to the boil, then reduce the heat and simmer for about 20 minutes until the lentils are soft and the liquid absorbed. Stir occasionally at first and then continuously to stop the lentils from burning. Take from the heat and allow to cool down.

5. Mix in the breadcrumbs and chopped cashew nuts and adjust the seasoning to taste. As the mixture cools it will thicken up and be easier to shape. Add more breadcrumbs if needed.

6. Form eight little cakes with slightly wet hands and place them on a non-stick baking tray. Brush the top side lightly with vegetable oil and place under a preheated grill. Turn once and brush the other side with a little oil and grill until golden brown.

7. Serve hot or cold, together with the salsa.