Put the grated and finely chopped veges (e.g. carrot and onion) in a large bowl and add the flour, oats, psyllium husks, salt and dried herbs. Mix until the veges are coated with the dry ingredients.
Put half the lentils into your food processor and process to a thick paste. Add the sunflower seeds and pulse to combine them with the lentils. You are not aiming to pulverise the seeds, just combine them. Some will break up and that's ok.
In a bowl or cup whisk the egg or vegan egg, soy sauce, crushed garlic and liquid smoke if you are using it.
Put the processed lentil/seed mixture into the bowl with the coated veges and mix to combine. Add the unprocessed lentils, combine then add the egg/soy sauce/garlic mix and combine it all.
Put the mix aside in a cool place for about 30 minutes. This step is not essential but you will get a better textured patty by giving the dry ingredients time to soak up moisture.
Once the mix has rested, get your hand in there and start forming patties of a size that will suit your lentil patty needs.
Quickly fry each patty to lightly brown them. At this point, if you do not wish to eat them all, they can be frozen.
Put the patties on an oiled oven tray and cook at 180°C for 15 minutes. It is also possible to fry them longer until fully cooked, but we prefer the 'brown then bake' method.
Starting with Dry Lentils Instead of CannedIf you are like me and prefer to start with dry lentils, you'll need some extra prep time. Personally, I am a fan of soaking and slightly sprouting the lentils then cooking and draining. Lentils sprout in 24-48 hours depending on time of year. Start by soaking them in water for a day, then rinse, drain and let them sit for another 12-24 hours until you can just see the lentil starting to bud. Rinse again, then boil in water until soft (about 25 minutes). Drain them and you are ready to make your patties.