Red lentil and carrot patties with schug sauce

Schug sauce

• 1 tsp cumin seeds
• 1 tsp cardamom seeds
• 1 tsp black peppercorns
• 3 garlic cloves
• 2 fresh green chillies, deseeded, roughly chopped (see Tip)
• 4 sprigs fresh coriander, leaves only
• 10 sprigs fresh parsley, leaves only
• 40 g lemon juice
• 60 g olive oil
• ½ tsp salt

Lentil and carrot patties

• 65 g Parmesan cheese, cut in pieces
• 350 g carrots, cut in pieces (2-3 cm)
• 1 garlic clove
• 3 sprigs fresh parsley, leaves only
• 80 g shallots, halved
• 20 g olive oil
• 340 g red lentils, canned, drained
  or 340 g dried red lentils, whole, cooked (see Tip)
• 100 g breadcrumbs
• 2 eggs
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp cumin seeds
• vegetable oil, for frying