Ingredients**

• 200g butternut squash 
• 50g mushrooms 
• 200g jackfruit (tinned)
• 2 tablespoons olive oil 
• 1 tsp dried mixed herbs 
• 50g Loprofin Mix (extra for dusting)
• 5g psylium husk 

Method

1.  Steam the butternut squash until soft and tender.
   
2.  In a frying pan, heat the oil. 
3.  Chop the mushrooms and jackfruit into small dices and fry in the oil until tender - allow to cool slightly.
4.  In a bowl, mash the cooked butternut squash and stir in the jack fruit mixture.
5.  Then sprinkle in the Loprofin Mix and psyllium husk and season with the mixed dried herbs and salt and pepper - allow to stand for 30 minutes.
6. Divide the mixture into 5 sections and flour your hands as the mixture will be sticky before shaping them into burger shapes.
7. To cook, you can bake in the oven on an oiled baking tray at 170°C for 15/20 minutes until golden or fry in an oiled pan over medium/low heat (don’t move around in the pan or, they will break up).