Step 1

Pre-cook your millet separately according to package instructions - I usually opt for a 1:1 ratio when cooking millet. Bring to a boil then cover and simmer until fluffy.

Step 2

Add lentils in a pot with enough water to cover, then boil on medium heat for 15-20 mins or until soft. Add the cooked millet and cover, allowing it to absorb the remaining water.

Step 3

In a separate pan, sautee the onions and tomato paste with olive oil on medium-low heat till just translucent. Season using the spices, salt and pepper.

Step 4

Combine the onions and tomato paste mixture with the lentils and millet, and mix through until well combined. Allow to cool for 5-10 minutes before folding in the fresh parsley and spring onions.

Step 5

Form into cigar shaped patties and serve atop a bed of lettuce.