My previous recipe involved cooking the cakes on the stove top in a frying pan. This version bakes them in the oven instead, which frees you up to do other things while the patties are cooking. I also used dried green lentils for these, although if you prefer the tinned variety it would be easy to swap back to using a tin. Dried red lentils would be nice too.
The potato cakes are seasoned with nutritional yeast, paprika, coriander, parsley, lemon and tahini. Most of these are regular seasonings in my kitchen and they come together beautifully here. The patties work well on top of salad but could be included in a burger for an even heartier meal. They are complemented nicely by chutney or tomato sauce, but will stand up on their own if you are condiment averse.