Ingredients:
1 Can Lentils (well rinsed)
1 chopped carrot
1 Cup of drained water Chestnuts
1 cup of dried cranberries
1/2 Quick cook oats
4-5 leaves fresh sage
2 sprigs rosemary, leaves only
1 massel 7 beef stock cube, crumbled
1 tsp Worcestershire sauce
2 eggs whisked with a fork
Method:
Pre-heat the oven to 180 °C
Add herbs and vegetables to the mixing bowl. Chop 7 sec/speed 7
Add all remaining ingredients except the cranberries and egg
Mix 20 secs/speed 4.5
Add cranberries and eggs
Mix 20 sec/speed 3.5
Add mixture to a greased/lined tray
Bake covered with foil for 40 mins
Uncover, bake for a further 20-30 mins or until firm when pressed down on and crunchy on the outside.
1 massel 7 beef stock cube, crumbled
1 tsp Worcestershire sauce
2 eggs whisked with a fork
Method:
Pre-heat the oven to 180 °C
Add herbs and vegetables to the mixing bowl. Chop 7 sec/speed 7
Add all remaining ingredients except the cranberries and egg
Mix 20 secs/speed 4.5
Add cranberries and eggs
Mix 20 sec/speed 3.5
Add mixture to a greased/lined tray
Bake covered with foil for 40 mins
Uncover, bake for a further 20-30 mins or until firm when pressed down on and crunchy on the outside.
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