Lentil & Beet Burgers

Name: Lentil & Beet Burgers with Sweet Potato Fries
Total time: 50 min
Yield: 2
Cuisine: ModOz
Ingredients: 400 g sweet potato; 1.5 tbs olive oil; ½ red onion; 1 clove garlic; 2 eggs; 1 tsp Dijon mustard; 1 beetroot; 1 tin lentils; ½ cup Fine Breadcrumbs; 1 bunch coriander; ½ bag baby spinach leaves; ½ lemon

with Sweet Potato Fries

Get up to $200 off!

These lentil and beet burger patties are so visually stunning, it’s not unexpected that they taste so sublime as well. Make sure you allow your patties to form a nice, crispy crust. Along with sweet potato wedges, spinach, and fresh lemon to cut through the earthiness of beets, this colourful plate is sure to impress.

Allergens:

Eggs

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

400 g

sweet potato

red onion

1 clove

garlic

1 tsp

Dijon mustard

beetroot

1 tin

lentils

½ cup

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 bunch

coriander

½ bag

baby spinach leaves

lemon

Not included in your delivery

1.5 tbs

olive oil

eggs

(Contains: Eggs;)

Nutritional Values

per serving

Calories2400 kcal

Fat18 g

of which saturates3.5 g

Carbohydrate72 g

of which sugars19 g

Protein23.3 g

Sodium481 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Baking Paper

•Baking Tray

•Pan

•Fork

•Large Bowl

•Plate

Cooking Steps

Preheat oven to 200°C/180°C fan forced. To prepare the ingredients, cut the sweet potato into wedges (unpeeled). Dice the red onion and peel and crush the garlic. Wash and grate the beetroot (pop some gloves on). Drain and rinse the lentils. Finely chop the coriander, cut the lemon into wedges and wash the baby spinach.

Place the sweet potato wedges onto a lined oven tray, drizzle with a third of the olive oil, season with salt and pepper and cook for 35-40 minutes, or until tender.

Heat half of the remaining olive oil in a large frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes, or until soft. Add the garlic and continue cooking for a further 2 minutes or until fragrant. Remove the pan from the heat and set aside.

Crack the egg into a large bowl and add the Dijon mustard. Whisk with a fork and then stir through the grated beetroot, lentils, breadcrumbs, coriander and the cooked onion and garlic. Season well with salt and pepper.

Shape the mixture into patties (3 per person) and set aside on a clean plate. Heat the some olive oil in the same medium frying pan over medium high heat. Add the patties to the pan and cook for 4 minutes on each side. Make sure you flip the patties carefully, so that they stay together.

Divide the patties and sweet potato wedges between plates. Place the baby spinach on the side and drizzle with a little olive oil. Squeeze lemon juice on to patties just before eating.