Ingredients

• 3 cups brown lentils
• 6 cups soya minced (dark preferably)
• 1 cup millet flakes
• 1 cup quinoa flakes
• 1 cup oatbran or porridge oats
• 2-3 tablespoons wholemeal flour (more or less as required)
• Extra flour for dusting
• 1 tablespoon each of fresh finely chopped coriander, basil, parsley, thyme
• Tomato paste

Soak lentils for about 2 hours or more. Boil for 10 minutes. Drain, reserving about1 cup water

Use blender or food processor to blend lentils until mushy (it’s okay if some remain whole.)

Prepare mince by adding 1 ½ cups boiling water and stirring until all the water is absorbed. If it is stll a little dry, add ½ cup more water. (Mince must not be soggy.) Leave to cool.

Heat 3 tablespoons vegetable oil in a saucepan. Add chopped herbs and sauté for about 2 minutes. Next add the mince and stir fry. Add tomato paste and stir until it is evenly distributed. Leave to cool.

In large mixing bowl, mix lentil puree, the mince, millet flakes, quinoa flakes, oatbran and flour. Mix thoroughly. Then roll into round balls (flatten to make burgers).

If mixture flakes when rolling out, it may need moistening with a little water. If too soft, add a little more flour.

Lightly dust balls/burgers with flour and fry in as little oil as possible. Turn so all sides are light brown in colour.

Makes about 30 (medium sized)