45 ml (3 Tbsp) fresh, chopped mixed herbs or 15 ml (1 Tbsp) dried mixed herbs
2 extra-large eggs, beaten
250 ml (1 cup) dried breadcrumbs
Place the lentils in a large, heavy-based saucepan. Cover with stock and bring to the boil over medium heat. Simmer uncovered for about 30 minutes or until soft. Drain and mash lentils lightly. Set aside to cool.
Soak the bread slices in Spur Hickory Basting until soft. Combine the softened bread, lentils, Spur Smokey BBQ Spice and the remaining ingredients. Mix well.
Crumbing: Roll mixture into heaped teaspoon-size balls. To crumb, dip into beaten egg, then roll in breadcrumbs.
Heat oil in a small, heavy-based saucepan. Deep-fry balls in hot oil until golden brown and done. Remove from oil with a slotted spoon and drain on paper towel.