Lentil Burgers
Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes
2 serves per portion
Recipe courtesy of Fiona McKenzie, Brisbane City Nights Branch
Ingredients:
- 600g sweet potato, peeled and chopped
- ½ red onion, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon chilli paste
- 1 tablespoon olive oil plus extra for frying
- 400g can lentils, drained
- 1 cup baby spinach leaves, washed, finely sliced
- ⅓ cup almond meal
- ½ lime, zested
- Cracked black pepper to taste
- 100g feta, crumbled
- 50g parmesan cheese, grated
- 1 egg
- 200g fresh breadcrumbs
Method:
- BOIL sweet potato until soft, mash and leave to cool slightly.
- SAUTE onion, garlic and chilli in olive oil until just transparent. until smooth.
- ADD lentils, spinach, almond meal, lime, pepper and cheeses, mixing well.
- STIR through egg to combine.
- ROLL handful of mixture into balls and coat with breadcrumbs.
- HEAT pan over medium heat, add oil and fry each patty turning when golden brown.
- PLACE patties in oven to keep warm as they are cooked.
- SERVE with tomato chutney and natural yoghurt.
What's Great About It:
Ideal for those summer BBQ’s when you have a vegetarian friend dropping over. The moist sweet potato and lentils combined with nut meal and feta with a dash of lime zest gives a refreshing taste to the traditional burger.
