Fetta & Lentil Bunless Burgers

While the sweet potato is baking, thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the tomato. Grate the beetroot (unpeeled). Drain and rinse the lentils. TIP: To prevent stained fingers, pop on some gloves!

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the red onion and cook, stirring, for 3-4 minutes or until soft. Add the beetroot, balsamic vinegar and brown sugar and cook, stirring, for 2-3 minutes, or until caramelised. Reduce the heat to medium and add the water. Cook, stirring occasionally, for 7-8 minutes, or until reduced. Season to taste with salt and pepper. Reduce the heat to low and cook, stirring occasionally, until ready to serve.

While the beetroot relish is cooking, place the lentils in a medium bowl and coarsely mash using a potato masher or fork. Add the garlic, chermoula spice blend, fine breadcrumbs, egg, salt and crumble in the fetta. Stir until well combined. Using damp hands, shape the mixture into patties (you should get 2 patties per person). Place on a plate and refrigerate until ready to cook. TIP: Refrigerating the patties will help them firm up!

When the sweet potatoes have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Cook the lentil patties for 3 minutes on each side, or until golden. TIP: To help the patties stay together, don't flip too early.