Bulking out mice-based dishes with pulses...???

[psychomumma]

I attempted this with my latest large batch of bolognese-style sauce (to be used as a pasta sauce/lasagne/shepherd's pie etc), adding red lentils to my usual mix of minced beef and veg. However, DH complained about the texture - and I could understand what he meant; it was a bit...squishy..? mealy..? Can't really describe it

So - what quantity of red lentils/other pulses would you add to 500g mince? Do you notice the change in texture? Or had I just added too much? Thank you, ladies

tee hee hee, top typo.
Though I'm sure there's a recipe in one of the River Cottage cookbooks somewhere....

You should consult Ray Mears I bet that he has lots of mice based recipes

green lentils are better at bulking without changing the texture as much. I cook 1 cup green lentils and 1 cup brown rice in 5 cups of hot beef stock, covered tightly and simmered gently until stock is absorbed and stuff tender, and use this to pad out mince quite often. It has a good texture, colour and beefy flavour because of the stock, so no one notices. Quite often I use it on it's own, with spices to fill tacos, fajitas or whatever or to make burgers or fake meatloaf!

My mum says to put a couple of heaped tablespoonsful of oats in with 500g of mince to bulk it up. I'll give her a ring and see what she suggests for mice.

And any chance you could change your name? V. confusing and psychomum has been around for ever!

What's with all the mice recipes? You're scaring those of us on this thread! (Anyone who needs mice for their latest culinary jaunt is welcome to come over to mine and collect as many as they need.)

I always add a tin of chickpeas to things like shepherd pie.