- splash of oil of choice
- 2 medium onions diced
- 2 giant mushrooms diced (or 5-6 medium sized)
- 1 medium aubergine diced
- 1/2 whole garlic diced (or 2-3 cloves)
- 100 g lentils (green, black or red)
- 500-600 ml water
- 1 small handful of fresh sage leaves finely chopped (or an extra 1/2 teaspoon dried)
- 1.5 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon cajun
- 1/2 teaspoon sage
- 1/4 teaspoon garlic
- 1/4 teaspoon ground black pepper
- *pinch of salt to taste (as desired)
- 100 g oats
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Heat the oil in a large pan, then add the onion. Cook for a couple of minutes until translucent, then add the mushrooms and aubergine. Allow to cook through, stirring regularly. Add the garlic and mix in.
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Rinse the lentils in a sieve then add to the pan. Stir in and cook for a couple of minutes, before adding 500ml of the water. Lower the heat to a simmer, cover the pan and leave for 20 minutes.
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Regularly check the pan to ensure there is still liquid, add the extra 100ml if needed. If there is any foam, scoop this out. Check the lentils are soft, then add all of the hearbs and seasonings. Mix through well, then taste test.
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Add the oats to the pan and mix in thoroughly. The mixture should form into meatballs (or small patties) and stick together well. Make your desired shapes and set aside.
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Your choice how to cook these. Shallow fry in a non-stick pan. Bake in a medium oven for 20-25 minutes, or start in the pan to get colour, then move to the oven. Alternatively, cook in the air fryer for 10-15 minutes.
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Serve & Enjoy!
