|Ground rice||4 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Water||5 1⁄2 Pint (hot)|
Wash and pick over the lentils.
Melt the butter in a saucepan and fry the onions for 5 minutes, then add the lentils.
Toss until the butter has been absorbed, then add the hot water slowly and seasoning and simmer for about 1 hour, until soft.
Add the ground rice and cook for 10 minutes, stir in the ketchup and parsley and turn out on to a plate to cool.
Shape into rounds pressing firmly together so the cake does not fall apart when frying, and roll into the soy flour and bread crumbs (2 parts crumbs to 1 part soy flour), and flatten on board.
Fry in hot oil until crisp, drain and serve with tomato sauce and baked tomatoes.