- Heat a little olive oil in a frying pan over a medium heat.
- Sauté the onion, garlic and mushrooms until golden and all of the mushroom moisture has evaporated.
- Transfer the mixture to a mixing bowl.
- Add the walnuts to a food processor and blitz until they resemble coarse crumbs.
- Add the Merchant Gourmet Simply Cooked Puy Lentils and sweet potato and pulse 2–3 times to lightly break them up while retaining texture.
- Add the walnut mixture to the bowl with the mushrooms.
- Stir in the chipotle paste, smoked paprika, oregano, tomato purée, balsamic vinegar, flour, breadcrumbs, black pepper and sea salt.
- Mix thoroughly until combined. If the mixture feels too wet, add a little extra flour or breadcrumbs.
- Lightly flour your hands and shape the mixture into 8–10 sausage-shaped hot dogs.
- To barbecue, cook over hot coals rather than direct flames for 7–8 minutes, turning carefully until browned on all sides.
- Alternatively, cook in a lightly oiled non-stick frying pan over a medium heat for 8–10 minutes, turning regularly until evenly browned.
- Serve in hot dog rolls with your preferred toppings and condiments.
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