In a saucepan over a high heat add the lentils and just enough water to cover. Crumble in the stock cube and bring to the boil Reduce the heat and allow to simmer for 30 minutes until the lentils are tender. Drain and leave to cool.
Once the lentils are cool, stir in the spring onions, mixed herbs to taste and season with salt and pepper. Add the grated Cheddar (I haven't specified an amount as I'm a bit of a cheese fiend and will suggest way too much!) then mix in the whisked egg.
Warm a little oil in a frying pan over a low heat then fry in tablespoon-sized amounts like small pancakes. Cook them until golden brown then flip and cook the other side. Serve immediately.