jabberwockypie

We make lentil burgers every so often, and it's all about getting to know exactly how wet your mix should be, which comes with practice. Also, your pan needs to be hot enough or the mix just sucks up the oil, but not so hot you smoke yourself out of the kitchen. Also, herbs are great! Bean things need lots of punchy flavours or they can be a bit bland and floury. We use a combination of rosemary, cumin, stock powder, garlic, sage, thyme, smoked paprika, and black pepper in ours.