Lentil Patties with Tomato Sauce

• 60g PHILADELPHIA Block Cream Cheese, softened
• 400g can lentils, drained, rinsed and lightly mashed
• 1 1/3 cups fresh breadcrumbs
• 1 medium carrot, grated
• 1/2 medium onion, finely chopped
• 1/4 cup grated tasty cheese
• 1 egg, lightly beaten
• 2 cloves garlic, crushed
• grated rind of 1/2 lemon
• 1 tablespoon olive oil

Sauce

• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 400g can diced tomatoes
• 1 tablespoon tomato paste
• 60g block PHILADELPHIA Cream Cheese, softened
• 1 tablespoon finely chopped coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sugar

1. COMBINE PHILLY, lentils, breadcrumbs, carrot, onion, cheese, egg, garlic and lemon rind in a bowl and mix until combined. Shape mixture into 8 patties.
2. HEAT the oil in large frying pan and cook the patties over medium heat for about 5 minutes each side, or until golden and heated through. Serve with the tomato sauce.

Sauce

1. HEAT the oil in saucepan and cook onion over medium heat for 3-5 minutes or until translucent.
2. ADD the undrained tomatoes and tomato paste then simmer for 5 minutes or until mixture is reduced and thickened.
3. STIR in remaining ingredients until combined and heated through.