200g dry black lentils
1 tbsp tomato puree
50g fresh dill, roughly chopped
1½ tsp ground cinnamon
1tsp black pepper
A pinch of chilli pepper powder
2 tbsp miso
1 tbsp psyllium Husks
100g mushrooms, quartered
1 tbsp cumin seeds
2 tbsp sesame seeds
3 tbsp barberries
3 spring onion, finely sliced
50g feta cheese
First rinse the lentils in a fine mesh sieve and add to a small pan with a pinch of salt. Fill the pan halfway with water and bring to boil, once boiling reduce the heat and let cook for 30 minutes or until fully cooked. Discard any excess water and leave lentils aside to fully cool down. I usually prepare the lentils the day before and fridge over night.
Add the cooked lentils, tomato puree, dill, cinnamon, black pepper, chilli pepper, miso, psyllium husks and mushrooms to a food processor and blend until mixed to create a consistent texture. Transfer the lentil mixture to a large bowl before adding the cumin seeds, sesame seeds, barberries and spring onion and mix fully with a large spoon. Taste and add some salt if needed.
Divide the mixture into 8 equal parts. Take each part and create a ball and then make a small hole in it and add some crumbled feta cheese, close the hole and gently press each ball between your fingers to form a patty. Place the patty on a tray. Repeat this process with the remainder of the mixture. Place the tray in the fridge to allow the patties to chill for 30 minutes.
You can either bake or fry the patties. To bake, place the patties in the oven on a pre-lined baking tray at 180°C fan/ 400°F/ Gas 6 for 30-35 minutes or until the edges become crispy. You can also fry by heating a little oil in a frying pan and cook the patties for 4 minutes on each side or until caramelised. Wait for one side to become fully caramelised before flipping over to prevent the patty from breaking.