Love trying alternatives to meat. Having been a pescatarian for almost 5 years this is a dish I’d never even thought of doing. So simple but amazing!!!! It’s a simple and placing all the ingredients in a bowl, mincing well and frying in rapeseed oil!! That’s it. The hard work is in the prep!

Ingredients –

1 red onion grated, I potato grated, a few florets of broccoli grated, 1 carrot grated, a few florets of cauliflower grated, 1/2 tsp of salt, 225g red lentils washed, 2 tbsp of garlic & ginger paste, 5 tbsp of chopped coriander, 50g ground almonds, 1 tsp garam masala, 3 green chillies diced, 1/2 tsp chilli powder, 1 tsp ground coriander, 1 tsp ground cumin, 2 tbsp lemon juice and salt and pepper.

Heat 1 tbsp of rapeseed oil, fry off the vegetables to remove the moisture.

Wash the lentils and cook the lentils how you would normally. Drain and place on kitchen roll to remove the moisture.

Add the lentils to a blender with the lemon juice and blitz to a smooth mixture. Add to in a large mixing bowl and mix well.

Shape them however you want.

Gently fry for 2/3 minutes each side.

I served mine with mint sauce, chutney and homemade chilli chutney.

Recipe from Dan Toombs.