Ingredients:

1 onion, diced
2 cloves garlic, minced
350 g mushrooms, sliced
1 tsp miso
2 tsp dulse flakes
2 tsp cumin
2 tsp paprika
25 g sunflower seeds
25 g pepitas
50 g rolled oats
470 g cooked, drained black beluga lentils or other small lentils

Method:

Preheat oven to 180°C. Line a baking sheet with a silicon baking mat or baking paper.

Heat a non-stick frying pan over medium-high heat until it reaches the ‘mercury ball’ stage i.e. water flicked onto the pan forms into small balls and rolls around the pan. Add onion and sauté until onion is just beginning to brown.

Add garlic and mushrooms and continue to sauté until vegetables are tender, adding a dash of water or low-sodium vegetable stock if vegetables begin to stick to the bottom of the pan.

Stir in miso, dulse flakes, cumin and paprika, cook for 1 minute then turn off heat.

Pulse seeds and oats in a food processor until they form a coarse meal. Add vegetable mixture and lentils and continue to pulse until ingredients are well-combined but not homogenised.

Form mixture into patties and place on prepared baking sheet.

Bake for 20 minutes then flip over and bake for another 15 minutes.