Serves 4

1 cup cooked brown lentils, lightly mashed
1 cup cooked and mashed potato
½ cup grated carrot
½ cup rolled oats
½ cup wholemeal breadcrumbs
1 medium onion, peeled and grated
1 egg, lightly beaten
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon ground coriander
2 tablespoons chopped parsley
Oat bran or wheatgerm for coating

Combine all the ingredients and mix well.  With wet hands, firmly mould the mixture into patty shapes.  Coat each patty in oat bran or wheat germ; press in coating so it sticks to the patty.  Spray a baking tray with non-stick cooking spray or lightly grease the tray with oil.  Place the patties on the tray.  Bake at 220°C for 20 minutes; use a metal spatula to turn the patties carefully over once during cooking.

Serving suggestion: Serve in toasted multigrain bun with fillings of choice e.g. beetroot slices, lettuce leaves, sliced tomato, grilled onion rings.

Alternatives:

• To boost calcium intake grill a slice of low fat tasty or mozzarella cheese on top.
• Make mini burgers for appetisers
• Try the burgers in pita pockets with yoghourt dipping sauce or hummus and tabouli.