These are shaped in silicone mini cake moulds and frozen which ensures they keep their shape. If you dont have these, shape them in cling film and roll it up then freeze and unroll.

1 tin of lentils and cannellini beans each net weight 240g – drain and rinse

1 medium white onion diced

2 garlic cloves peeled and mashed

2tsp gormez sabzi or sub with your favourite dried herbs

1tsp smoked paprika

2tbsp nutritional yeast

1tsp chopped red chilli

½ tsp celery salt

1tsbp tomato ketchup

75g breadcrumbs

Heat ½ tbsp oil and gently fry the onion and garlic until soft

Tip in the drained beans and lentils, add everything else bar the breadcrumbs and cook for a few minutes until everything starts to soften

Tip into a blender and blend for about 5 pulses. You don’t want to see the shape of the beans any longer but don’t turn it to total mush.

Tip into a bowl and add the breadcrumbs and mix well

Divide the mixture into a silicone moulds, press down firmly and freeze  for about an hour. Remove from the moulds onto a flat lined tray and store in the fridge until ready to use,

When you are using them I like to fry in a little oil for a minute each side and then finish off in the oven (about 10 mins to heat through).  This way you get a lovely crispy outside without too much oil from frying only to heat.

Serve with some delicious tomato sauce and veg on the side.