Sig's Courgette, Lentil & Tofu Fishcake

• 125 grams puy lentils
• 150 grams courgettes
• 2 eggs
• 145 grams flour
• 1/2 tsp curry powder
• 1 pinch chilli powder
• 1 tbsp fresh chives
• 100 grams smoked mackerel, not from can
• 1/2 onion
• 1 clove garlic, large
• 1 pinch salt to taste .
• 12 small pieces of marinaded or plain tofu
• 3 to 4 tablespoons olive oil
• 2 to 4 leafs colourful lettuce
• 2 tbsp pomegranate syrup or balsamic vinegar
• 1 good handful of fresh blueberries
• 12 halved walnuts

1. Mix all the ingredients for the patties together in a blender, ( lentils ready cooked and drained very well) except the tofu and oil .
2. It should have a semi soft dough consistency with bits in it, similar to a potato cake.
3. There should be very little liquid visible if any at all .The longer you blend the easier the cakes will break up.
4. It's a very individual thing how you like yours.
5. Heat the oil on high and turn on medium.
6. With a tablespoon form little patties no more than two to a pan.
7. Push some pieces of tofu into each patty.
8. Brown well from one side make sure the patties don't stick
9. Turn over to brown the side with the tofu.
10. In the meantime prepare your garnish, put some pretty lettuce on a plate, drizzle with the pomegranade syrup , some walnuts and blueberries.
11. Be careful when removing from pan as they can break if very thin patties.
12. Remove the patties put on plate serve.

puy lentils, courgettes, eggs, flour, curry powder, chilli powder, chives, mackerel, onion, clove garlic, salt, tofu, olive oil, colourful lettuce, syrup, handful of fresh blueberries, walnuts

Taken from cookpad.com/us/recipes/345751-sigs-courgette-lentil-tofu-fishcake (may not work)