225g red lentils
1 tsp vegetable stock
1 tsp thyme
2 cloves garlic crushed
1 large onion chopped
1 tbsp oil 1 tbsp tomato puree
1 tsp nutmeg 1 tsp cumin
1 tsp yeast extract
2 tbsp fresh parsley chopped
1 tbsp sunflower, sesame seeds ground
wholemeal flour to coat oil to fry
Put lentils, vegetable stock and thyme into a pan with enough water to cover.
Cook till soft and mushy (add more water during cooking if necessary but don't make puree too wet).
Fry onion and garlic for a few minutes.
Mix lentils, onion, garlic, breadcrumbs, tomato puree, seeds, nutmeg, cumin, yeast and parsley together. Season with pepper.
Divide into 8 balls and shape into flat burgers.
Coat in flour and fry for 2-3 minutes until brown and crisp.