Ingredients:

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250g firm, plain tofu, diced or crumbled

1 tbsp cumin seeds

2 cloves garlic ( I used black garlic)

200g carrots, grated

400g can brown lentils, washed & drained

100g breadcrumbs

zest of a lemon

1 tbsp freshcoriander/parsely, finely chopped

Handful fresh spinach, sliced

2 eggs

2 tbsp rapeseed/olive oil

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Method:

• Toast the cumin seeds in a hot, dry frying pan for 30-60 seconds. Take off the heat once you can smell them and add to a large mixing bowl.

• Mix all ingredients together in the large bowl and season with salt and pepper. Make sure this is all mixed very, very well!

• Make into 6 large burger-shaped patties and place on a baking tray. 

• Put the tray in the fridge to firm up for 20 mins.

• Preheat the oven to 180C.

• Take the patties out of the fridge and drizzle each one with a tiny bit of oil. I sometimes use a pastry brush to do this, to minimise the fat content.

• Bake for 20-25 mins or until they are golden brown or a little crispy.

• Serve in wholemeal pita breads with crispy rocket, avocado slices and a dollop of mayonnaise for a truly filling and very nutritious meal.

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