Red lentil and vegetable patties with tomato sauce, also gluten-free

I wash the lentils thoroughly under running water, then drain them. I chop the spring onion, put it in a large saucepan with oil and fry gently for a few minutes.

I add the cleaned, washed vegetables cut into small cubes.

I add a little hot water and cook for 5 minutes, then add the lentils and tomato purée.

I add salt, pepper and paprika.

I mix and add a little more hot water, without overdoing it.

I cook for about 15 minutes, adding water only if needed because it should all be absorbed by the end. A non-stick pan is best to prevent sticking; stir often. At the end of cooking I add the chopped herbs.

I leave the mixture to cool, then add the eggs and grated cheese and mix.

I add the breadcrumbs. The mixture should be fairly dry but not hard, so judge the amount of breadcrumbs according to its consistency.

I oil my hands and form slightly flattened patties, placing them on a baking tray lined with oiled baking parchment. I made 33 and spray them with oil.

I bake at 190°C for about 20 minutes or until golden.

I prepared a tomato and basil sauce to serve with them.