Soak the lentils in cold water for 4 hours or overnight
Preheat the oven to 200c and line two baking trays with parchment paper
Blitz the bread in a food processor until it reaches a breadcrumb consistency
Tip the breadcrumbs into a bowl and put to one side
Drain the lentils well and add them to the food processor with the grated carrot and courgette Blitz until all the lentils have broken down and the ingredients are well combined
Add in the breadcrumbs, grated cheese, frozen peas and corn and dried herbs and mix by hand
Form the mixture into approximately 15 golf ball sized. Place on the baking tray and flatten with a spoon
Bake in the oven for 20-25 minutes, turning after 15 minutes
Allow the nuggets to cool for 10 minutes on the tray before serving (this helps them to firm up)
Serve straight away or keep in an airtight container in the fridge for 48 hours
The nuggets can also be frozen before cooking. Freeze in a single layer on a plate or tray and then transfer to a freezer bag
Bake from frozen adding an extra 5 minutes to the cooking time