Lentil and Hazelnut Burgers

Cook lentils in stock until just cooked and drain well. Set aside to cool slightly.

Sweat onion, garlic, chilly and mushrooms for 5 minutes then add hazelnuts and cook for further 2 minutes.

Put onions, garlic, chilly, mushrooms and hazelnut mixture in a bowl and add cheddar and dried herbs and lentils and mix well.

Mix in the egg.

Blend in enough breadcrumbs to ensure a firm mixture.

Form the mixture into burgers and rest in the fridge for 15 to 20 minutes.

Shallow fry on a medium heat for 5 to 8 minutes minutes on each side.

Shallow fry on a medium heat for 5 to 8 minutes minutes on each side

Serve with minted new potatoes and rocket salad.