Lentil Patties

Method

1. Steam the cauliflower florets for 6 to 8 minutes until completely tender, then drain well and mash thoroughly in a large mixing bowl until a smooth, cohesive base forms.
2. Rinse the red lentils and simmer them in water for approximately 10 to 12 minutes until just soft, then drain and allow them to cool slightly before adding to the mashed cauliflower.
3. Finely chop the scallions and parsley, then fold them into the cauliflower and lentil mixture, combining everything until a firm, shapeable dough forms.
4. Divide the mixture into equal portions and press each one firmly between your palms to form flat, round patties approximately 1 cm thick.
5. Heat a non-stick pan over medium-high heat and cook the patties for 3 to 4 minutes per side until a golden crust develops on each surface.
6. Arrange the patties on a serving plate and drizzle the pomegranate molasses evenly over the top just before serving.