Now what sort of ex-vegetarian would I be if I didn't include a Vegeburger recipe?

2 cups cooked lentils or chick peas

1 cup breadcrumbs

½ cup cooked brown rice

2 carrots, grated

2 onions, grated

3 cloves of garlic, grated

1 stick of celery, grated

1 zucchini, grated

2 tablespoons soy sauce

½ teaspoon each of cumin, coriander seeds, pepper, caraway seeds

1 tablespoon tomato paste

½ cup parsley, finely chopped

2 eggs

Pinch of cayenne pepper

1 cup cornmeal

Oil for frying

Add all the ingredients except the cornmeal to a large mixing bowl and work together with a fork until sticky and cohesive.

Form palm-sized patties from the mixture, not more than about 2cm thick or they will be loose in the middle.

Wet your hands and pat the burgers, then roll them in the cornmeal.

Heat enough oil to shallow fry the burgers.

Fry a couple at a time, browning them well, then drain on paper towel.

If serving immediately, place under a grill with a slice of good vintage cheddar on top, then add to a crusty roll with beetroot, lettuce, tomato and lots of chutney!