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Vegetarian Kievs with Moroccan Red Cabbage

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Ingredients
  

For the Kievs

  • 50 g butter *or vegan margarine at room temperature1
  • 2 tbsp parsley chopped
  • 2 cloves garlic crushed
  • 250 g baking potatoes peeled
  • 75 g green lentils
  • 35 g puy lentils
  • 15 g sesame seeds
  • 20 g sunflower seeds
  • 35 g brazil nuts
  • 50 g fresh wholemeal bread
  • 2 sprigs rosemary chopped
  • 3 sprigs thyme chopped
  • 2 tbsp parsley chopped
  • 2 tbsp onion finely chopped
  • salt and pepper to taste
  • 1 free-range egg *for vegan use 1 tbsp soya flour, 1 tbsp gram flour, 4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar
  • 200 g fine fresh wholemeal breadcrumbs

For the cabbage

  • 2 tsp butter *or vegan margarine
  • 1 small red onion
  • 1/2 tsp allspice
  • 400 ml red cabbage shredded
  • 1 tsp pomegranate molasses from Asian and Middle eastern supermarkets
  • 1 orange juice only
  • 3 tsp light muscovado sugar
  • 3 tbsp dried cranberries
  • 2 strips fresh orange peel
  • 1/2 pomegranate seeds only
  • 1 tbsp flaked almonds

Instructions
 

  • To make the garlic butter: put the butter or margarine in a small bowl together with the parsley and crushed garlic. Work together with a wooden spoon until well combined.
  • Put all the garlic butter onto some baking parchment and use the parchment to work into a log about 5cm long. Wrap in the parchment and chill in the fridge or freezer until firm.
  • To make the kievs: steam the potato, then mash. You should have about 150g of mashed potato. leave to cool.
  • Cook the green and puy lentils together until cooked, but not mushy, about 15 mins. Drain well and leave to cool.
  • Put the sesame and sunflower seeds, brazil nuts and wholemeal bread in a food processor and blend into fine crumbs.
  • Mix together the mashed potato, lentils, crumb mixture and onion, and season well.
  • To form the kievs: divide the mixture into five (or if you like big portions, four!). Take the log of garlic butter from the fridge and cut into five (or four) slices.
  • Take one portion of the lentil mixture and form into a round. Make a dint in the centre and place a piece of the garlic butter in. Form the lentil mixture round the garlic butter to enclose it, finishing up with a flattened cake shape. Do the same with the rest of the mixture and garlic butter.
  • To coat: whisk the egg, (*or beat together the soya and gram flours, with the water, oil, salt and sugar until smooth). Dip the kievs into the egg (*or soya flour mixture) then into the breadcrumbs. Press the crumbs in well. Chill for 30 mins.
  • Heat some oil in a large frying pan and fry the kievs until golden and crisp all over. Take care not to split them, otherwise the garlic butter will spill out. Serve hot.
  • Melt the butter or margarine in a saucepan and saute the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.
  • Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.

Notes

Just before serving, add the pomegranate seeds and garnish with toasted almonds.