Veggie Burgers

• 4oz/125g red lentils
• 8oz/250g of vegetables (use whatever is cheap and in season)
• 4oz/125g of oats
• 1 crushed clove of garlic
• 1 tablespoonful of tomato puree
• 1 teaspoonful of Marmite
• 1 teaspoonful of Worcestershire sauce (or vegan Worcester sauce)

Boil red lentils in twice their volume of water or stock for about 20 minutes on a low heat. Keep an eye on them, as they may need more water but don't add too much as you want a dry mixture.
Grate or chop the veggies and add these to the pan (go for whatever is cheap - carrots, parsnips, potatoes and courgettes all work well.)
When the lentils are done add the oats, garlic, tomato puree, Marmite and Worcestershire sauce and leave to stand for at least 10 minutes.
By this time you should have a fairly dry mixture that sticks together. You might need to add some flour (or oats whizzed in a food processor to a powder) to get the right consistency.
Then shape into burgers (or nuggets).
You should get 4 normal sized burgers, 8 burgers or 12-16 nuggets.
Either fry them (deep or shallow) or brush with oil and bake in the oven (200ºC) for 20 minutes.
Enjoy with homemade potato wedges and salad.