225g (8oz) split red lentils (dry weight)
chopped sage & thyme
6 hard boiled eggs
1-2 raw eggs
Start by boiling the lentils and drain well. When the lentils are cool enough to work with, add some breadcrumbs – one handful at a time – until it forms something resembling shortcrust pastry. Add the herbs and seasoning to your own taste. Add an egg (or two) to bind the mixture together.
Take a handful of the mixture and work it into a ball with your hands. Flatten the mix and place a (peeled) hard boiled egg in the centre. Work the mixture around the egg until it is completely covered. Repeat with the other hard boiled eggs. Coat with breadcrumbs and either fry or bake until golden.