What’s a barbecue without burgers on the barbie? Vegetarians certainly don’t have to miss out with the variety available in the shops at the moment, but these little numbers taste almost like the real thing apart from the fact there’s absolutely no meat in them!

Instead of placing these on the grill, I used a small fry pan and shallow fried them. They stick quite well together and only require the egg replacer to bind them!

Serves:

• Makes 8 palm-sized patties

Ingredients:

• 120 grams canned lentils drained
• 360 grams vegetarian mince (such as TVP or Sanitarium)
• 1 tsp parsley flakes
• 1 tsp cumin seeds, crushed
• 6 tsp lemon juice
• 1 tsp salt
• 1/2 tsp fennel ground
• 1 tsp coriander ground
• 1 tsp white pepper ground
• 2 tsp garlic mince
• 3 tsp egg replacer
• 1.5 tbs natural set yoghurt

Breadcrumbs

• 20 mls skim milk
• 1 tsp egg replacer
• 1-2 tbs breadcrumbs

Instructions:

1. Place in the mince and lentils into a deep bowl.
2. Stir in the herbs, egg replacer, yoghurt and lemon juice. Mix thoroughly.
3. Use your palms to create the patties, measuring out two spoons of mixture to one pattie.
4. Place the patties on some foil and keep in the fridge for around an hour.
5. Place the milk in a bowl, mixing in the extra egg replacer. In a seperate container, add the breadcrumbs.
6. Dunk the patties into the milk, then roll around in the breadcrumbs.
7. Now cook your patties for a couple of minutes each side. Turn once you have a nice golden brown surface.

Nutrition per serving of two thin slices*:
79 calories, protein 8g, carbohydrate 9g, fat 0.8g, saturated fat 0.2g, fibre 1.3g, salt 0.02 g