Ingredients
- 100g red lentils soaked for 3 hours or overnight
- 1 small onion finely chopped
- 2 cloves of garlic finely chopped
- 500g root vegetables (beetroot, carrot and turnip recommended)
- ½ tsp cumin, paprika, fennel and coriander
- pinch of chilli powder
- 50g walnuts or cashew nuts (optional)
- 50ml rapeseed oil
Method
- Grate the root vegetables and set aside.
- Cook the onion and garlic in 25g of oil until sweet and soft. Add the grated vegetables and spices and cook for 3 minutes or until fragrant and tender.
- Drain the soaked lentils well and puree. This can be done in a cup with a hand blender. Blend, scraping the sides and stirring intermittently. Add a spoonful of the vegetable mix, the nuts if using, and blend again.
- Mix all the ingredients together thoroughly with a good pinch of salt.
- Shape into sausages, burgers or meatless balls.
- Fry gently for 3 minutes on all sides or brush with the remaining oil and grill or barbeque.
- For Sausage Rolls, roll out 320g of ready rolled puff pastry and encase the mixture. Brush with water and coat in sesame seeds.
- Serve with your favourite toppings. I like Tatziki – Cucumber and Yogurt Sauce.
- For sausage rolls, shape the mix into a log and fold in puff pastry and bake for 10 minutes.
