Lentil Burgers & sweet potato wedges

Serves 4

4 Sweet potatoes (thinly slicied)
4 tablespoons Olive oil
1 x 400g can Brown lentils
½ Brown onion (finely diced)
2 Cloves garlic (finely diced)
½ Carrot (grated)
½ cup flour
½ cup Breadcrumbs
1 Egg
4 wholemeal Bread rolls
1 Tomato (sliced)
4 iceberg lettuce leaves
4 slices Cheese

Preheat oven to 180°C.
Wash sweet potatoes under cold water. Cut into wedges. Arrange on a large baking tray and drizzle with 3 tablespoons olive oil. Cook for 20 minutes in the oven. Turn the potatoes over and roast for another 15 minutes or until crispy.
Drain the can of brown lentils into a sieve and rinse under cold water. Set aside.
Peel and finely dice the onion and garlic cloves. Wash and grate the carrot. Add onion, garlic and carrot to a large bowl.
Add flour and breadcrumbs to bowl. Mix together until flour and breadcrumbs are coating the vegetables. Add egg and brown lentils. Mix until combined.
Shape mixture into 4 burgers with hands.
Heat a frypan over medium-high heat and add 1 tablespoon olive oil. Fry lentil burgers for 5-7 minutes on each side or until brown.
Place lentil burgers on a wholemeal roll with lettuce, tomato slices and cheese. Serve with sweet potato wedges.

STEP 1:

Preheat oven to 180°C.

STEP 2:

Wash sweet potatoes under cold water. Cut into wedges. Arrange on a large baking tray and drizzle with 3 tablespoons olive oil. Cook for 20 minutes in the oven. Turn the potatoes over and roast for another 15 minutes or until crispy.

STEP 3:

Drain the can of brown lentils into a sieve and rinse under cold water. Set aside.

STEP 4:

Peel and finely dice the onion and garlic cloves. Wash and grate the carrot. Add onion, garlic and carrot to a large bowl.

STEP 5:

Add flour and breadcrumbs to bowl. Mix together until flour and breadcrumbs are coating the vegetables. Add egg and brown lentils. Mix until combined.

STEP 6:

Shape mixture into 4 burgers with hands.

STEP 7:

Heat a frypan over medium-high heat and add 1 tablespoon olive oil. Fry lentil burgers for 5-7 minutes on each side or until brown.

STEP 8:

Place lentil burgers on a wholemeal roll with lettuce, tomato slices and cheese. Serve with sweet potato wedges.

You will need

4 Sweet potatoes (thinly slicied)
4 tablespoons Olive oil
1 x 400g can Brown lentils
½ Brown onion (finely diced)
2 Cloves garlic (finely diced)
½ Carrot (grated)
½ cup flour
½ cup Breadcrumbs
1 Egg
4 wholemeal Bread rolls
1 Tomato (sliced)
4 iceberg lettuce leaves
4 slices Cheese

Method

Preheat oven to 180°C.
Wash sweet potatoes under cold water. Cut into wedges. Arrange on a large baking tray and drizzle with 3 tablespoons olive oil. Cook for 20 minutes in the oven. Turn the potatoes over and roast for another 15 minutes or until crispy.
Drain the can of brown lentils into a sieve and rinse under cold water. Set aside.
Peel and finely dice the onion and garlic cloves. Wash and grate the carrot. Add onion, garlic and carrot to a large bowl.
Add flour and breadcrumbs to bowl. Mix together until flour and breadcrumbs are coating the vegetables. Add egg and brown lentils. Mix until combined.
Shape mixture into 4 burgers with hands.
Heat a frypan over medium-high heat and add 1 tablespoon olive oil. Fry lentil burgers for 5-7 minutes on each side or until brown.
Place lentil burgers on a wholemeal roll with lettuce, tomato slices and cheese. Serve with sweet potato wedges.

Recipe Steps