Recipe of the week: Mint and lentil cutlet

Ingredients
1/4 cup whole red lentils
1/4 cup mint, finely chopped
1 teaspoon ginger-green chilli paste
2 teaspoons bread crumbs
2 tablespoons cottage cheese, grated
Salt and pepper to taste
Oil

Preparation
Clean, wash and soak the lentils overnight. Drain.
Combine the lentils with 2 cups of water and pressure cook till soft and slightly overcooked, but not mashed.
Drain the lentils and discard any excess water. Coarsely pound the lentils in a mortar and pestle.
Combine the lentil paste with the remaining ingredients and mix well.
Divide the mixture into 6 equal portions. Shape each portion into an even sized round and flatten the rounds to make chops.
Heat a non-stick pan, add oil and cook the chops till golden brown on both sides.
Serve hot.