• 1/2 cup lentils
• 1/2 tsp vegetable seasoning
• 1-1/2 cup water
• 1 medium russet potato
• 1 small sweet  onion
• 1-2 cloves garlic
• 1-2 Tbsp curry powder
• 1/2 tsp salt
• Olive oil

How to make it

First cook the lentils. I use a rice  cooker and have learned that adding a bit of olive oil to the bottom saves an enormous amount of cleanup time and prevents ruining your rice cooker from scraping the crap out of it every time the rice sticks to the bottom. Add lentils, vegetable seasoning and water and cook.

Meanwhile, peel and cube the potato and boil in water until soft. Then sautee the onion in olive oil over medium heat for about 5 minutes. Add garlic and sautee for another 5 minutes until soft and translucent.

When everything is ready, combine the ingredients – mixing and mashing until everything is well blended and sticks together. Add curry powder and salt and blend well. Modify seasonings to taste.

Form the lentil-potato mixture into 4 cakes and sautee in olive oil over medium heat until brown on each side.

Serve with a sour cashew cream sauce.