Place in a large mixing bowl:

• 2 cups of soft boiled and strained lentils
• 340g (about enough to fill a can) of boiled sugar beans roughly mashed
• 340g of boiled red kidney beans roughly mashed

Mince, using OSCAR if you like:

• 2 small onions
• half a head of garlic (less if you are not a garlic lover)
• a really big chunk of ginger (similar quantity to the garlic)
• 2 large carrots
• 300g of spinach leaves or Swiss chard (leave out the stems of mature leaves as they are stringy and watery). 
• green chillies (quantity according to tolerance and preference :-)

Combine the minced ingredients with the lentils and pulses in the mixing bowl.  Add 3 tablespoons of tahini/ sesame seed paste, 1ts ground cumin and 1 ts groundcoriander.  Salt to taste.  Sift a quarter cup of gram flour into the mix.  Combine well.

 Shape into burger patties and bake on a baking sheet greased with spray and cook and some olive oil at 200 degrees for about 20 mins.

You can also shape the patty dough into a rectangular casserole.  Brush the top with olive oil and sprinkle paprika over it.  Bake for 40 mins with a foil covering.  After cooling, cut into squares. You can store most of it in the freezer and spread some of onto sandwiches.

The squares or burgers can also be fried (after the baking which dries them out a little) to add to a main meal.