Put the lentils and bay leaves in a medium pan, cover with plenty of water, bring into boil and simmer. Then uncover for 20mins or until it's tender enough, then drain well and get rid of the bay leaves.

Next, place half of the cooked lentils with onion and garlic. In a food processor or blender, process until the mixture is formed into a fine paste. Then transfer to a medium bowl and mix with the remaining lentils, leek, carrot, breadcrumbs, egg yolks, and tarragon. Then season with salt and pepper before balling to flat-top with tablespoonsful of mixture into mini burgers.

Heat the cooking/vegetable oil in a non-stick frying pan and fry the lentilburgs until they are browned on both sides, adding more oil if necessary, then drain on paper towels.

Then finally, serve nice and warm. You may also place them on top of some trimmed sliced bread or toast if you wish, with tomatoes and relish on top or bottom - however you like.

Note: These Lentilburgs can be made a day ahead and reheated in the oven before serving.

Cheers!