thought you might like to see this one because it is pretty versatile

we use it for 'hamburgers' served in a bun with cheese, mayo and hummus

or as a croquette, or stuffing balls... depending on size etc

2 cups water
3/4 cup dried red lentils
1 cup diced onion
1/2 cup finely diced carrot
3 garlic cloves chopped
2 cups chopped mushrooms
1 tsp dried marjoram ( I use oregano)
1/3 cup breadcrumbs
1 tblsp lemon juice
1 egg
S+P

combine water, lentils, bit of salt and bring to boil, then simmer 20 min, drain really really well I usually squeeze them thoroughly in that strong kitchen paper. Too wet and they fall apart

brown onion carrot garlic plenty of olive oil, add mushrooms herbs, saute till no liquid remains, season, add lentil, breadcrumbs, cool a bit then add the egg and make into patties or shapes as required

cook in a little oil in frying pan 5 mins each side - it does brown really quickly so be careful, but is nice to get the outside all crispy

with this recipe, if the mix feels a little loose, I add some more breadcrumbs, or if it needs it an extra egg, its quite forgiving that way

I have a little electric chopper so I chop the breadcrumbs first, then carrot then mushrooms, its so easy that way. I think the carrot needs to be very finely chopped If I didn't have my gadget I would grate it. The mushrooms I chop really fine too but I think it would be ok bigger if you like that texture. I do thinkn its the fineness that gives the flavour though, and that good saute before adding the breadcrumbs in

wrapped in greaseproof paper the patties freeze well, but Ive always thawed them before cooking. Once cooked they don't mind waiting in a warm oven either.

recipe indicates this makes 6 patties...… mine varies depending how many extra bits Ive added on a whim, but they are better thinner I think then you don't get a sticky middle

for vegetarian protein adding cheese on top, hummus, quinoa salad bumps up the protein a bit. Quinoa is a good brown but it is one that has some protein to it

bet they would be nice with sage and onion as a turkey accompaniment too... maybe walnuts or pine nuts in