Cover above ingredients in a saucepan with stock/water.
Simmer until lentils become a thick puree (stir frequently).
Mix with a couple of dessertspoons of flour (soya is best) and 8 oz of very smooth but stiff mashed potato.
Form into sausage shapes.
Brush with reconstituted egg (or a little liquid if vegan) and coat in fine breadcrumbs.
Fry or grill or bake in oven (220 C until browned).
