Thai lentil and potato cakes

This dish came about as I had a lot of mashed potatoes that needed to be used, a bag of lentils, and a fridge full of fresh veges. So heres what I did......

The cakes
Cooked about a cup of lentils, strained, drained and cooled off.
Placed in a bowl, added 2 cups of mashed potato, about 1/2 teaspoon of thinly sliced and diced chili, 4 sprigs of spring onion, 2 heap tablespoons of coconut flour,3/4cup of diced pineapple, fresh cilantro,fresh thai basil, and parsley chopped roughly so there is nice big bits to, toasted cumin seeds. Mixed up and made into palm sized patties. Fry on a low-medium heat until golden brown on each side.
The Slaw
If you have a spiroli or mandoline slice(or you could just juliene) cucumbers,carrots,celery,peppers,red cabbage and spring onion. Pick a nice portion of fresh thai basil, and cilantro leaves. For the dressing. 1tablespoon of seasame oil, 1tablespoon of fesh lemon juice,1teaspoon of agave, seasame seeds, salt pepper and a little chili if you like heat..
The Sauce   
Slice half a leek, be sure to give it a good wash they tend to be a litle dirty,fry with some garlic fresh chili to your liking, add around a cup of coconut milk sweet chili and lots of chopped fresh cilantro and basil . Simmer for a few minutes until it thickens.

then serve all together.... yum yum yum enjoy :) this dish is glutenfree and vegan.....