POTATO LENTIL PATTIES

1 kg Pontiac potatoes
1/2 cup red lentils
2 teaspoons olive oil 
1 small brown onion, chopped finely
1 clove garlic, crushed
1 egg, beaten lightly
2 tablespoons finely chopped fresh chives
1 tablespoon finely shredded fresh basil leaves
1/3 cup finely grated parmesan cheese
1/2 cup sweet chili sauce

Boil, steam or microwave potatoes until soft; drain, mash. Meanwhile, place lentils in large pan of boiling water; simmer, uncovered, about 8 minutes or until tender. Drain lentils, rinse under cold water; drain. Heat oil in small pan; cook onion and garlic, stirring, until onion softens. Combine potato, lentils, onion mixture, egg and herbs in large bowl; mix well. Using hands, shape mixture into 12 patties; refrigerate until firm. (Can be made ahead to this stage. Cover, refrigerate until required.)