Ingredients

• 1 large onion
• 2 medium leeks
• 3 medium grated carrots
• 2 sticks celery
• 1 smallish pepper (capsicum)
• 1 lb green or puy lentils, dried
• 2-3 beaten eggs (1 for coating and 1-2 for inside)
• 1 clove garlic, crushed
• 3 TBSP tomato puree
• Cayenne pepper
• Fresh herbs
• Olive oil & butter
• Vege stock cube, optional
• Breadcrumbs

Method

1. Place lentils in a pot with water and bring to the boil. Simmer for 35-40 mins.
2. Finely slice and chop onions, leeks, pepper and celery.
3. Heat oil and butter and saute veg gently for 5-7 mins. Season with salt & pepper.
4. Drain lentils and mash with a fork, but not too much!
5. Add tom puree, 1-2 eggs, and then veges, herbs and other seasoning. Don’t mash it too much or it will become runny. Leave mixture to cool.
6. Mould burgers into shape with a dessert spoon, dip both sides in eggs and then breadcrumbs.
7. Shallow fry or heat on oiled tray in over for 20 ish mins or freeze.